If you are tired of the traditional soured lentils on New Year's Day or you'd just like to try some international cuisine, you'll love this speedy dhal. It's super quick because it uses pre‑cooked lentils. And if you're prone to eating everything in sight when hungry, you'll appreciate this recipe and its speed too.
Nutrition (1 serving)
- 631 kcal
- 108,4 g carbohydrates
- 9,4 g fats
- 23,4 g protein
Per 3 portions
- 2 packets ready-to-eat brown lentils
- 1 onion
- 2 cloves garlic
- 1 tbsp olive oil
- 2 tsp garam masala
- 1/2 tsp turmeric
- 100 g coconut milk
- 1 tsp bouillons
- 300 ml water
- 1 tomato puree
- 280 g basmati rice
- water
- 1 tsp himalayan salt
- lemon
- parsley leaves
Instructions
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First, fry half of the chopped onion in a saucepan with oil, and then add one clove of garlic. Then add two packets of Vilgain's R2E lentils and stir.
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Add the whole tin of tomato. Rinse the tin with warm water, then use that water to dissolve the stock cube. Pour the stock liquid the saucepan and add the finely grated garlic.
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Leave it to cook for a couple of minutes until combined. Then add some heavy cream, garram masala and turmeric. Mix well and leave it to simmer.
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Meanwhile, cook the rice. Rinse the rice well, add it to a saucepan with the remaining chopped onion and salt. Pour over water, bring it to a boil and then leave it to simmer on the lowest heat for 10‑15 minutes.
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Garnish the dhal with a lemon wedge (or squeeze some over, if you like) and parsley.
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Enjoy the dhal and Happy New Year!
