Plat
Mixed Lentil Daal with Garlic Tarka
1 h 15Pour 4Nutri-Score A€
A
1 h 15
1 h 15Mixed Lentil Daal with Garlic Tarka
recette de
whatinthechef
@whatinthechef
6 recettes
6 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
red split lentils (rinsed and drained)Épicerie140 g- chana daal (rinsed and drained)Épicerie65 g
- green lentils (rinsed and drained)Épicerie65 g
water (for soaking and cooking)Autres1,8 litres
ghee (or oil for a vegan version)Produits laitiers30 ml
bay leaves (whole)Épices2 morceaux- turmeric (ground)Épices3 g
chili powder (ground)Épices3 g
onion (sliced)Fruits et légumes1 morceau
garlic (chopped, divided between daal and tarka)Fruits et légumes6 morceaux
ginger (cut into blocks)Fruits et légumes20 g
salt (to taste)Épices6 g- cumin seeds (whole)Épices5 g
- dried berbere chilli (crushed)Épices5 g
fresh coriander (chopped)Fruits et légumes20 g
par portion
Nutrition
247kcal
- Glucides
- 33 g
- Protéines
- 11 g
- Lipides
- 8 g
ce que vous utiliserez
Ustensiles
Casserole
Poêle
Passoire
Saladier
pas à pas
Préparation
- Étape 1
Rinse and soak the lentils
- Combine the red split lentils, chana daal and green lentils in a bowl.
- Wash and drain them three times, then cover with water and soak for about an hour.
- Étape 2
Bloom the spices in ghee
- Melt the ghee in a saucepan over medium heat.
- Add the bay leaves, turmeric and chili powder and stir briefly.
- Étape 3
Add lentils, water and aromatics
- Add the drained soaked lentils and stir in the water.
- Add the sliced onion, garlic, ginger and a good pinch of salt, then stir.
- Étape 4
Simmer the daal
- Bring to a boil, then lower the heat and simmer until the lentils are soft, adding a little more water if it thickens too much.
- Étape 5
Make the garlic tarka
- Heat plenty of ghee in a frying pan.
- Add the cumin seeds, dried berbere chilli and garlic and fry until fragrant.
- Étape 6
Finish and serve
- Pour the sizzling tarka into the daal and stir in the fresh coriander.
- Scatter a little more fresh coriander on top and serve.
