Vásárolj be ökosan!
Dahl:
- 150 g red lentils
- 1 head of red onion
- 2 cloves of garlic
- approx. 2 cm fresh ginger (or ½ tsp ground ginger)
- about 4 dl of water
- salt, pepper
- ¼ tsp turmeric
- ½ tsp ground coriander
- ½ tsp Roman cumin
- ½ tsp red pepper
- ½ tsp garam masala
Zabpita:
- 100 g of oatmeal
- 2-2.5 dl of water
- 1 pinch of salt
- ½ tsp baking powder
Irány a konyha!
1. Chop the red onion, garlic and ginger.
2. In a saucepan, start to simmer the onion over a little water, then add the garlic and ginger.
3. Add the spices and sauté briefly until they start to smell fragrant.
4. Add the washed red lentils, cover with water, salt and cook for about 15 to 20 minutes, until the lentils are completely softened and wilted.
5. Meanwhile, prepare the oat pita: put the oatmeal, water, salt and baking powder in the blender, then blend until smooth.
6. Heat a non-stick frying pan, pour a little of the dough into it to make small pies the size of a palm. Make it as if you were baking pancakes.
7. Taste the dahl and adjust the seasoning if necessary.
8. Serve sprinkled with a little sesame seeds and fresh parsley.
Stays in the refrigerator for 3-4 days. The dahl may thicken the next day, at which time add a little water when heated. It can also be frozen!
Tudnivalók
Perfectly replaces beef stewor the chicken curry-t. And oat pita replaces packaged store-bought tortilla sheets full of preservatives.
Dahl is one of the most ancient dishes of the Indian subcontinent. It has been a cornerstone of everyday eating for thousands of years, as it is cheap, nutritious and can be varied in endless ways.
Red lentils are not only good for the environment, but also for your heart: they lower cholesterol and stabilize blood sugar levels.
- Protein:~18g (the combination of lentils and oats gives a complete amino acid profile)
- Fiber:~12g (helps digestion and gives a long-lasting feeling of fullness)
- Calories:~380 kcal
- Fat:Low (especially if you make it without oil)
