John Myers
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Indian Dal
The perfect indian dal recipe with a picture and simple step-by-step instructions.
Spices
- 1 small Spring onion
- 1 toe Garlic
- 1 tablespoon Coconut oil
- 1 tablespoon Turmeric
- 1 tablespoon Garam Masala
- 1 tablespoon Tandori masala
- 1 tablespoon Coriander
- 1 tablespoon Chili
anything else
- 2 tablespoon Tomato paste
- 100 ml Water
- 200 ml Coconut milk
- 1 half a tsp Salt
- 2 teaspoon Rice vinegar
- 2 teaspoon Black sesame
- 3 tablespoon Desiccated coconut
preparation
- Peel and finely dice the onion and garlic – rinse the lentils in a sieve and drain them – chop the desiccated coconut finely
preparation
- Sweat the onion in hot coconut oil – add and sweat the garlic – add all the spices (depending on your taste approx. 1 pinch to a maximum of 1/2 teaspoon) and fry briefly – then also roast the tomato paste – deglaze with water – add coconut milk – Add the lentils – cover and cook everything on a very low heat for approx. 20 – 30 minutes, then add the desiccated coconut in between and cook with it – serve with rice or flatbread and sprinkle with black sesame seeds
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