Tag Archives: dal

Beilagen, pic, rec, savoury, vegans

coconut dāl

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i made this a while ago, the dāl can be seen in the background. it’s delicious!

ingredients:

  • 1 tsp ghee
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/4 tsp ground cardamom
  • 1/4 tsp chili flakes
  • 2 curry leaves
  • 1 onion
  • 3 cm ginger
  • 1 clove of garlic
  • 1/ tsp sugar
  • 125 g red lentils
  • 30 g coconut flakes
  • 100 ml coconut milk
  • 100 ml water
  • 1/4 tsp turmerik
  • 1/4 tsp salt, more to taste
  • 1/4 tsp ground coriander
  • 1/4 tsp garam masala

mince ginger, onion and garlic. in a large pan, melt ghee. add mustard seeds, cumin seeds, cardamom, chili flakes and crumbled curry leaves, heat until the mustard seeds pop. add ginger, onion, garlic and sugar and cook until the onion turns soft. add lentils and coconut flakes, cook for two minutes, stirring continously. add coconut milk, water, and turmerik.  cook until the lentils are done. season with salt, ground coriander and garam masala.

Beilagen, pic, rec, savoury, vegetarians

green lentil dāl with spinach

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we had indian food tonight, consisting of green lentil dāl with spinach, bombay curry with tomatoes and coconut milk,  carrot raita, rice and naan bread.  bread, curry and raita were made with recipes from the grosses buch der asiatischen kueche (but i found similar versions on the internet 1,2,3). the bread started as a disaster, as i made only half the amount of the recipe, but added the full amount of liquid to the batter. with a lot more flour and two tablespoons i was able to shape bread-like things on the baking tray, and in the end they were not half bad.

the dāl was made like this: cook 130 g green lentils for about 30 minutes until they are done. in a large pan heat 1 tbsp clarified butter (or use ghee which i did not have), add 1tbsp grated ginger, 1/4 tsp chili pepper flakes and 1.5 bay leaves and stir for a few seconds. add 200g spinach (i used frozen spinach) and 1/2 tsp coriander and cook for 5-10 minutes. add the lentils and 1tsp salt (optionally a bit water), cover the pot and let it simmer at low heat for 20 minutes. season with 2 tbsp lemon juice and black pepper. i also added 1 tbsp crème fraîche.