Ingredients
Servings: 4 servings
- Basmati rice (200 g)
- Red lentils (200 g, hulled)
- Water (200 g)
- Coconut milk (200 g)
- Tomato passata (100 g)
- White onion (½, finely chopped)
- Fresh ginger (20 g, finely chopped)
- Cumin seeds (1 tsp)
- Ground turmeric (1 tsp)
- Ground garam masala (1 tsp)
- Garlic powder (1 pinch)
- Chilli powder (to taste)
- Fine salt (to taste)
- Extra virgin olive oil (to taste)
A spiced, Indian-inspired vegan dahl from GialloZafferano (opens in new tab), served with basmati rice.
Steps
- Boil the lentils in plenty of water for the time indicated on the package.
- Meanwhile, finely chop the onion and the ginger.
- Heat a drizzle of oil in a saucepan, add the onion and ginger, and let them soften gently.
- Toast the cumin seeds in a separate pan.
- Drain the lentils and add them to the saucepan.
- Stir in the tomato passata, the water, and the coconut milk.
- Add the toasted cumin seeds, the turmeric, the garlic powder, the garam masala, and the chili powder.
- Stir well and season with salt to taste.
- Simmer over low heat for about an hour and a half, until the lentils are creamy.
- Meanwhile, bring a pot of salted water to a boil, cook the basmati rice for the time indicated on the package, and drain it.
- Serve the dahl with the basmati rice.