rain_and_snow (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
rain_and_snow) wrote2018-01-23 11:08 pm
rain_and_snow) wrote2018-01-23 11:08 pm
Entry tags:
Mint Dahl
Makes 8-10 serves
500g red lentils
3 onions
3 large carrots
2 tbs crushed garlic
2 tbs crushed ginger
800g diced tomatoes (canned)
800g/ml coconut cream
bunch of mint
2 tbs cumin seeds
2 tsp whole black pepper
1 tbs mustard seeds
1 star anise
3 tbs garam masala (less if it's fresh)
1 tbs ground corriander
1 tbs ground cardamom
1 tbs ground cumin
1.5 tbs curry powder (I didn't have tumeric)
2 large stock cubes
1L water
4 tbs rice bran oil
4 tbs butter
Grind all the whole seeds, and add to melted butter and rice bran oil and pre-ground spices over heat.
Cook until aromatic, then add garlic and ginger, and cook for a few minutes.
Then add onion.
While onion cooks, grate and add carrots.
At this point I didn't have the required ingredients, so I sat the whole pot in the fridge for a few days.
Add 1L boiling water, and everything except the mint. Cook for 40-50 minutes (for me, this meant, cook for 15 minutes, then put the lid on and turn the pot off, and come back to a perfect dinner four hours later).
Finally, chop the mint finely and stir through.
It's really good with the Greek yogurt from Aldi.
500g red lentils
3 onions
3 large carrots
2 tbs crushed garlic
2 tbs crushed ginger
800g diced tomatoes (canned)
800g/ml coconut cream
bunch of mint
2 tbs cumin seeds
2 tsp whole black pepper
1 tbs mustard seeds
1 star anise
3 tbs garam masala (less if it's fresh)
1 tbs ground corriander
1 tbs ground cardamom
1 tbs ground cumin
1.5 tbs curry powder (I didn't have tumeric)
2 large stock cubes
1L water
4 tbs rice bran oil
4 tbs butter
Grind all the whole seeds, and add to melted butter and rice bran oil and pre-ground spices over heat.
Cook until aromatic, then add garlic and ginger, and cook for a few minutes.
Then add onion.
While onion cooks, grate and add carrots.
At this point I didn't have the required ingredients, so I sat the whole pot in the fridge for a few days.
Add 1L boiling water, and everything except the mint. Cook for 40-50 minutes (for me, this meant, cook for 15 minutes, then put the lid on and turn the pot off, and come back to a perfect dinner four hours later).
Finally, chop the mint finely and stir through.
It's really good with the Greek yogurt from Aldi.