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
|2 tbsp||Curry powder|
|2 tbsp||Cumin powder|
|2||Cloves ofGarlic, chopped|
|150g||Butternut squash, cut into small cubes|
|10g||Flat parsley, leaves removed|
|80g||Cooked chestnuts (optional)|
Roast the spices in a non-stick pan for 3 minutes over medium heat, without fat.
Remove from heat.
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.
Add the spices, lentils, coconut milk and tomato coulis, along with 40cl water.
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.
Meanwhile, cook the rice as desired.
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.
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!