It doesn’t always have to be pasta. A great dish from the world of taste in India is Lentils Dal. We have expanded the basic recipe and created Lentils Dal à la TFL. Enjoy it.
What makes Lentils Dal à la TFL special?
A Dal is an Indian dish, often prepared with lentils, but also with other pulses, which become mushy when cooked for a long time. The whole dish is enriched with Indian spices and thus brings something exotic into the home kitchen.
Dal is a kind of basic food of the Indian kitchen. And quite rightly so. Because dal is exorbitantly delicious and easy to prepare.
Lentils Dal à la TFL consists mainly of red lentils, coconut milk, tomatoes and spices. You will also find carrots and parsnips as vegetables in the dish, depending on the season. Especially the nutty taste of parsnips harmonizes perfectly.
Try: Risotto recipe for autumn – Pumpkin Risotto de Luxe
Tumbet Mallorquin – the Mallorcan vegetable stew from the oven
Lentils Dal à la TFL
- 1 piece ginger
- 2 cloves garlic
- 2 onions
- 250 grams red lentils
- 1 can tomatoes passed
- 1 can coconut milk
- 100 ml red wine
- 1 parsnip
- 1 carrot
- 100 gram leaf spinach
- 1 tsp red chilli paste
- 1 tsp Garam Masala
- 1 tsp curry powder
- 1 tsp paprika powder
- salt and pepper as required
- some lemon juice
- Chop onions, garlic and ginger and fry in olive oil or coconut oil. Then add the chilli paste and the spices and let it sweat on.
- Add the lentils and deglaze with the tomatoes, coconut milk and wine. Let the whole thing simmer for about 10 to 12 minutes so that the lentils are soft but slightly firm to the bite. If there is not enough liquid, add some water. Add the spinach 2 minutes before the end and fold in.
- At the end season with salt, pepper and lemon juice. Also add a small piece of butter.
- Serve in a bowl garnished with a blob of sour cream. Bread or nan fits to it.
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