Dal
Allergens
Mustard
For
Persons
160
g
red lentils
1
onion/n
1
clove of garlic/n
2
tbsp
oil
1
tsp
cumin seeds
1
tsp
fennel seeds
1
tsp
black mustard seeds
10
Curry leaf / curry leaves
8
dl
Vegetable stock
1
tsp
Turmeric, ground
2
tsp
Garam Masala
2
tsp
Madras curry
1
tsp
Salt to taste
Rinse the lentils in a sieve under running water and leave to drain.
Peel and finely chop the onion and garlic.
Heat the oil in a frying pan and fry the cumin, fennel seeds, mustard seeds and curry leaves over a medium heat for 2 minutes. Add the onion and garlic and fry for a further 2 minutes.
Add the lentils and pour in the stock. Add the remaining spices and leave the dal to simmer gently for 20–30 minutes, stirring occasionally. Season with salt if required.
Peel and finely chop the onion and garlic.
Heat the oil in a frying pan and fry the cumin, fennel seeds, mustard seeds and curry leaves over a medium heat for 2 minutes. Add the onion and garlic and fry for a further 2 minutes.
Add the lentils and pour in the stock. Add the remaining spices and leave the dal to simmer gently for 20–30 minutes, stirring occasionally. Season with salt if required.
Tips
Dal served with basmati rice is considered a national dish in India.
Instead of red lentils, you can prepare the dal with any other pulses, such as Beluga lentils, yellow lentils, mung beans or urad beans. The cooking time may, of course, vary accordingly.
Instead of red lentils, you can prepare the dal with any other pulses, such as Beluga lentils, yellow lentils, mung beans or urad beans. The cooking time may, of course, vary accordingly.
Nutrients per portion 164kcal
CO₂ equivalent per portion 66g