Ever since my travels to India, I love Indian food and especially Dal dishes! The lentils are gluten-free and are high in protein and have lots of fiber, as well as minerals and vitamins - everything we need to feel satisfied. The simple red Lentil-Dal with coconut milk gives wonderful warmth and energy - for me it is absolute comfort food, and it is healthy at the same time!
Since some people may be a bit restricted when shopping for groceries these days, just experiment a little around the basic recipe. For example, I didn't have any chili and coriander this time and it still tasted wonderful with a little bit more of fresh turmeric and curry powder. I also spontaneously added zucchini this time and it worked great :)
Here you can find the recipe, as I would recommend it usually. Also experiment a little with the measurements, so that you get a nice creamy consistency.
The whole process really doesn't take long and is very easy to prepare. Enjoy the cooking!
Ingredients
200 g organic red lentils
400 g tomatoes (I chopped fresh tomatoes)
1 onion
1 garlic clove
1 piece of ginger (approx. 2,5cm)
1 small piece of turmeric (approx. 1,5 cm or a teaspoon ground)
1 chili pepper
400 ml coconut milk
vegetable oil
sea salt
freshly ground pepper
coriander for those who like it :)
Serve with rice or flat bread. Natural vegetable yoghurt (unsweetened) on top gives that little extra!
Preparation
Finely chop garlic, ginger, turmeric (if fresh), onion and chili pepper.
Heat the oil in a frying pan.
Sauté the vegetables for about 1 minute.
If you use turmeric powder, stir it in now.
Add lentils, chopped tomatoes, coconut milk. Season with sea salt and pepper at your taste.
Bring everything to the boil once and then simmer for about 25 minutes at low heat until the lentils are soft and the consistency creamy. Add a little water if necessary.
Bon appetit!