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Smoky dal
By thefloshow.com
| Preparation : 10 min | Resting : - |
| Cooking : 45 min | Equipment : |
| Difficulty : | Rating : 4 rates |
| Download the recipe : | |
Programmes
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accessories
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Serves 4
:
| 1 | small red onion (or échalote) |
| 1 | generous dash of olive oil |
| 250 | g (preferably firm) potatoes |
| 2 | tbs curry mix |
| 2 | tbs garam masala (or curry mix) |
| 4 | green cardamom pods |
| 1 | or 2 big brown cardamom pods |
| 1 | tbs ½ coriander seeds |
| 1 | tbs ½ cumin seeds |
| ½ | tsp of smoked paprika |
| 250 | g red lentils |
| 200 | g organic coconut milk or cream |
| (I prefer cream) |
|
| 300 | g water |
| 400 | g canned tomatoes |
| (crushed, diced or whole cut in two) |
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| - | Salt and pepper |
| - | Fresh coriander/cilantro (½ bunch) |
| - | Pink peppercorn to decorate |
| 1 | Peel onion and cut in 4. |
| 2 | Place in metal bowl and chop using program EXPERT 30 sec, at 13 and no temperature, with the lid on. Scrape down. |
| 3 | Add olive oil and all the spices (except fresh coriander). Fry for 4 mins - speed 2A - 120°C. |
| 4 | Add all the ingredients except half the fresh coriander. Cook for 40 mins - speed 1A - 105°C. |
| 5 | Check if there is enough salt, if necessary add some more and turn 1 more min on 1A. |
| 6 | Serve with fresh coriander and pink peppercorn. |
| 7 | Cleaning the bowl can be tricky. Use the rinsing program and leave to soak (metal bowl and blade overnight if necessary). |
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Bernadette Formosa
Love Dahl ... we used Moong Dahl lentils instead. Perfecto