Burrum Biodynamics
Australia Demeter Biodynamic Certified No. 729
About the Recipe
This hearty lentil dahl is a comforting, plant-based dish rich in flavor and nutrients. Simmered with tomatoes, potatoes, and aromatic spices, and finished with creamy coconut milk, it pairs perfectly with fluffy rice for satisfying and wholesome meal
Ingredients
Ingredients:
Cooked Lentils
Rice
2 cooked potatoes
2 tins crushed tomatoes
1 large onion
3 garlic gloves
fresh lemon juice
1 tin coconut milk
Spices
4 cloves
1 1/2tbsp Garam Masala
1 tbsp Curry Powder
1 tbsp Fennel Seeds
1 tsp Cumin
1 tsp Hot Dried Chilis
2 tsp Salt
2 tsp Timeric Powder
Preparation
Step 1
In a large frying pan, pan-fry chopped onions and garlic over medium heat until golden brown and fragrant.
Step 2
While the onions cook, rinse the rice thoroughly and begin boiling it separately.
Step 3
After garlic and onions are cooked, add 2 tins of crushed tomatoes, cooked lentils, steamed soft diced potatoes, and a splash of fresh lemon juice. Stir well, then add your preferred spices to taste. Let the mixture simmer for 15-20minutes, allowing the flavors to develop.
Step 4
Stir in coconut milk and simmer briefly until heated through. Serve the dahl over the cooked rice and enjoy.
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