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Minute dalh with coconut and cardamom flavours
4 person(s)
Medium
Vegetarian
- 1 pinch of salt
- 1 clove of garlic, crushed
- 300g coral lentils
- 1 small onion, diced
- 1 medium tomato, diced
- 1 small piece of grated ginger
- 2 tablespoons vegetable oil
- 400g baby spinach
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cumin seeds
- 1 teaspoon coconut flavouring
- 6 drops of cardamom flavouring
Preparation:
- Place the lentils in a saucepan and add enough water to cover them.
- Bring the water to the boil, skim and then lower the heat and simmer for 20 minutes until creamy and tender.While the lentils are cooking, heat 1 tablespoon of oil in a heavy-bottomed pan over medium heat.
- Add the onion and fry gently for 5 minutes.
- Add the tomatoes and ginger and cook for 3 minutes, until the tomatoes are soft.
- Add the turmeric and stir.
- Stir in the spinach and cook for about 5 minutes.
- Now add the onions and tomatoes to the dal and simmer for a few minutes, adding salt if necessary.
- In a small saucepan, heat 1 tablespoon of oil, add the cumin seeds and the garlic clove. Fry for 30 seconds, until the cumin crackles, then turn off the heat.
- Pour the oil flavoured with cumin seeds and garlic into the dal. Cover and leave to infuse. Stir before serving hot.
Enjoy!