Dal lentils in coconut milk Ingredients: 200 g of- red or yellow lentils- 1- onion piece of- carrot or potato, all cooked- 2 teaspoons of- curry powder- 2 pinches of- cumin- 1 teaspoon of- ginger powder (or fresh!)- 1- tomato or peeled tomatoes out of season salt to taste frozen green beans- 3 small cloves of - garlic- 1 carton of coconut milk.
Utensils： 1 saucepan pots and pans - 1 brush - 1 salad bowl 1 pitter 1 kitchen scale scales -
Total time:
35 min
Preparation:
15 min -
Cooking:
20 min
Phase 1
Put the lentils to cook in a saucepan, in their volume of cold water (unsalted), until they are tender (10-15 min).
Phase 2
Meanwhile, finely slice the onion and brown it in ghee (clarified butter) or olive oil.
Phase 3
Halfway through cooking, add the diced tomato and the finely chopped garlic, as well as the vegetables you have chosen cut into small pieces. Then add the spices.
Phase 4
Mix everything then pour in the coconut milk, adding a little water if necessary (it must not boil!).
Phase 5
Add the lentils and simmer for a few more minutes, adjusting the flavors, then enjoy!
Utensils： 1 saucepan pots and pans - 1 brush - 1 salad bowl 1 pitter 1 kitchen scale scales -
Total time:
35 min
Preparation:
15 min -
Cooking:
20 min
Phase 1
Put the lentils to cook in a saucepan, in their volume of cold water (unsalted), until they are tender (10-15 min).
Phase 2
Meanwhile, finely slice the onion and brown it in ghee (clarified butter) or olive oil.
Phase 3
Halfway through cooking, add the diced tomato and the finely chopped garlic, as well as the vegetables you have chosen cut into small pieces. Then add the spices.
Phase 4
Mix everything then pour in the coconut milk, adding a little water if necessary (it must not boil!).
Phase 5
Add the lentils and simmer for a few more minutes, adjusting the flavors, then enjoy!