Savoury recipe - Autumn squash and chestnut dahl
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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 their full flavour. 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 | 45 min |
Ingredients
1/2 tsp. | Cardamom seeds |
2 tbsp | Curry powder |
1/2 tsp | Turmeric powder |
2 tbsp | Cumin powder |
1 tbsp | Ginger powder |
1 | Onion, chopped |
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. 40cl water.
Mix well.
Step 4/7
Leave toCook with a lid on over medium heat for about 20 minutes.
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 as required.
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!