Ginger Lentil, Carrot and Potato Dahl
40 min.
25 min.
3
Ingredients
- 2 larges potatoes
- 2 liters of water
- 200 g coral lentils
- 4 carrots
- 1 fresh ginger
- 1 tomato
- 2 red onions
- 200 ml of coconut milk
- 1 garlic clove
- 1 teaspoon of coarse salt
- Curry to taste
- Cumin to taste
Preparation
Peel potatoes and carrots.
In a large volume of water with 1 teaspoon of coarse salt:
Immerse the potatoes first for 8 to 10 minutes
Then add the carrots with the potatoes for 10 minutes.
Drain the potatoes and carrots and set them aside.Place the 200 grams of lentils in a pot of room temperature water. Bring to a simmer over high heat. Let cook without boiling for 10 to 12 minutes.
Chop or press garlic. Peel and chop red onions. Peel and dice the tomatoes.
Heat the wok over medium heat with a drizzle of olive oil with garlic and red onions, ginger, and tomatoes. Stir until you have a homogeneous bottom.
Add carrots and potatoes. Add spices, curry, cumin, to taste.
Wring out the lentils and add them to the wok.
Stir gently and add the coconut milk as you go – amount depending on the liquid consistency of the dish you like.
Let simmer, without boiling, and stir gently from time to time for 5 minutes. Serve hot.
By: Xavcc
