Ayurveda | Creative | Gluten Free

Red lentil dahl

Ingredients:

Red lentil dahl

  • 300 g red lentils
  • 4 tbsp olive oil
  • 1 onion (finely chopped)
  • 2 to matoes (peeled and diced)
  • 1 garlic clove (peeled and sliced)
  • ½ tbsp garam masala
  • 1 tbsp ground cumin
  • ½ tbsp ground coriander
  • ½ tbsp chili powder
  • ½ tbsp turmeric
  • 1 tbsp mustard seeds
  • 750 ml water
  • 25 g butter
  • fresh coriander
  • Salt
  1. Wash the lentils in cold water, drain.
  2. Heat the oil in a pot, add the onion and brown them, then add the garlic, tomato and spices. Sauté lightly. Add the lentils, water, salt and a few chopped coriander leaves.
  3. Cook over low heat for at least 40 minutes, stirring occasionally to avoid sticking. If necessary add more water. Add the butter, mix and serve.
Main Course
Ayurveda, Creative, Gluten Free

Method:

Red lentil dahl

  • 300 g red lentils
  • 4 tbsp olive oil
  • 1 onion (finely chopped)
  • 2 to matoes (peeled and diced)
  • 1 garlic clove (peeled and sliced)
  • ½ tbsp garam masala
  • 1 tbsp ground cumin
  • ½ tbsp ground coriander
  • ½ tbsp chili powder
  • ½ tbsp turmeric
  • 1 tbsp mustard seeds
  • 750 ml water
  • 25 g butter
  • fresh coriander
  • Salt
  1. Wash the lentils in cold water, drain.
  2. Heat the oil in a pot, add the onion and brown them, then add the garlic, tomato and spices. Sauté lightly. Add the lentils, water, salt and a few chopped coriander leaves.
  3. Cook over low heat for at least 40 minutes, stirring occasionally to avoid sticking. If necessary add more water. Add the butter, mix and serve.
Main Course
Ayurveda, Creative, Gluten Free

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