John Myers
Divine Vegetable Dhal
The perfect divine vegetable dhal recipe with a picture and simple step-by-step instructions.
- 200 g Lentils red
- 1 Onion
- 1 tsp Red chilli flakes
- 1 tbsp Chopped ginger
- 3 Lemongrass sticks
- 300 ml Coconut milk
- 2 Leek sticks young
- 5 Carrots
- 200 g Mushrooms brown
- 100 g Green frozen peas
- 2 tbsp Rapeseed oil
- Salt
- 2 tsp Ground turmeric spice
- 1 tsp Coriander spice
- 2 tsp Fenugreek powder
- 1 tsp Cumin
- 1 tsp Ground cardamom
- 1 Lemon fresh
- 1 bunch Fresh smooth parsley
- Heat the rapeseed oil in a large saucepan, chop the onion and ginger, halve the lemongrass sticks and add everything to the oil. Wash the red lentils in the colander and add to the steamed onions. Fill up with 500 ml of water and simmer.
- Now cut the vegetables into small pieces, after 20 minutes of cooking, first add the carrots and the turmeric powder with the coconut milk.
- After another 10 minutes, add the leeks, mushrooms and the remaining spices. Chop the parsley and squeeze the lemon. Now add the peas and simmer for another 5 minutes, while seasoning the dhal with salt.
- Turn off the stove, stir in the parsley and lemon juice and serve. Remove the lemongrass gel beforehand or take it out during the meal!
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