Originally from Gujarat, a western Indian state famous for its vegetarian cuisine, Natasha Tourabi and her mother, Yasmine Tourabi, deliver in Vegan Indian cuisine (Solar, 232 pages, 34.95 euros), a beautiful book written and prepared by four hands, its family recipes and those from its region that give prominence to vegetables. And especially with dahl, the star dish of winter, generally accompanied by plain rice, with spices or coconut milk. “In India, the word “daal” refers to legumes and dishes consisting mainly of lentils or beansthe authors explain. Try these three great winter dahl classics: with lentils, chickpeas and white beans.
Brown Lentil Dahl
preparation time 10 minutes. Soaking 12pm Cooking 1:10 a.m.
Ingredients for 4 to 6 people
- 200 g whole lentils (shelled)
- 75g carrots
- 125 g tomatoes (or 80 g crushed tomatoes)
- 140 g onions
- 3 tablespoons tablespoon neutral cooking oil
- 2 teeth
- 10 curry leaves
- 2 tablespoons teaspoon garlic puree
- 1 tbsp ginger puree
- 1 tablespoon tablespoon tomato paste
- chopped, pureed or powdered chili (optional)
- 1 tablespoon teaspoon salt
- 1 pinch of fetid ace (optional)
- 1 tablespoon teaspoon ground cumin
- 1 tablespoon teaspoon ground coriander
- 1 tablespoon garam masala
- 6 tablespoons chopped fresh cilantro (when serving)
the preparation
Rinse the lentils, soak them in plenty of water for 12 hours, drain them, and then rinse them again. Peel and cut the carrots into thin slices. Cut the tomatoes into cubes. Peel and finely chop the onions.
Place the lentils and 75 cl of water in a saucepan, bring to the boil over medium-high heat, then cover and cook over medium-low heat, covered, for about 20 minutes, until the lentils are tender.
In a large frying pan or saucepan, heat the oil over medium heat and brown the whole spices (cloves and curry leaves) for 1 minute. Add the onions and sauté over medium-low heat for 10 minutes. Add the garlic and ginger purees, tomato paste and chilli and sauté for 1 minute.
Add the salt, tomatoes and all the powdered spices except the garam masala. Let it cook, covered, for 5 minutes, until the oil rises to the surface.
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