Dahl is a traditional dish of Indian cuisine, which can be varied in a multitude of ways and prepared from all types of legumes.
Coral lentils are nevertheless the most digestible and best tolerated, since unlike other dried vegetables, they do not have an anti- nutrient envelope (a sort of protection of the plant against external aggressions). They are therefore prepared very quickly and do not require prior soaking. They are rich in iron , zinc , selenium, carbohydrates, proteins, vitamins B1 , phosphorus, manganese and folic acid.
Ingredients (4 servings):
- 200g coral lentils
- 1 onion
- 1 clove of garlic
- 1 piece of fresh ginger (about 2cm)
- 2 tbsp. tablespoon of coconut oil
- 1 C. tablespoon of turmeric
- 1 C. tablespoon of cumin
- 1 C. teaspoon curry powder
- 1 C. teaspoon curry paste (green or red)
- 25 cl of coconut milk
- 25 cl of tomato coulis
- Juice of ½ lime
- Fresh coriander
- Slice the garlic and onion and fry them with the spices (except curry powder) in coconut oil for 3 minutes.
- Add the lentils and salt then cover them with 400 ml of water. Cook for 25 minutes over low heat.
- Pour in the coconut milk, tomato coulis and curry powder and cook for 15 minutes over low heat.
- Before serving, add the lemon juice, pepper and coriander.