A good classic dahl, perfect for the arrival of autumn. I added a few chestnuts, lightly browned in the pan, for a crispy touch. It's up to you whether you like it or not!
Traditionally, spices are first roasted in a pan to develop all their flavors. I strongly advise you to do the same before starting your recipe.
By the way, did you know that the combination of a legume and a starch satisfies protein requirements in the same way as a poultry breast? This technique has been used in many countries for generations, from India to Nepal.
- Chef Julian
| Portions | Preparation time |
| 6 | 45min. |
Ingredients
| 1/2 tsp. |
Cardamom seeds
|
| 2 tbsp | Curry powder |
| 1/2 tsp |
Turmeric powder
|
| 2 tbsp | Cumin powder |
| 1 tbsp |
Ginger powder
|
| 1 | Onionchopped |
| 2 | Cloves ofGarlic, chopped |
| 150g | Butternut squash, cut into small cubes |
| 120g | Coral lentils |
| 200g | Coconut milk |
| 80g | Tomato coulis |
| 100g | Basmati rice |
| 10g | Flat parsley, leaves removed |
| 80g | Cooked chestnuts (optional) |
Instructions
Step 1/7
Roast the spices in a non-stick pan for 3 minutes over medium heat, without fat.
Remove from heat.
Step 2/7
In a casserole dish, fry for a few minutes over high heat for a few minutes. Add 3 tablespoons olive oil, theOnion, l'Garlic and butternut squash cubes.
Step 3/7
Add the spices, lentils, coconut milk and tomato coulis, along with 40cl water.
Mix well.
Step 4/7
Leave cuire for twenty minutes with a lid over medium heat.
Stir regularly, adding a little more water if necessary.
The mixture should remain creamy.
Step 5/7
Meanwhile, cook the rice as desired.
Step 6/7
Once the coral lentils have melted slightly, add the cooked rice and season with salt and pepper.
Simmer for a further 5 minutes, seasoning if desired.
Step 7/7
Brown the crushed chestnuts for a few minutes in a frying pan over medium heat with 2 tablespoons of olive oil and arrange on top of the dahl.
Finish with parsley leaves.
And there you go, telling us all about it!
Enjoy!