Nimbu Masoor Dal - Curried Lentils
Lentils, lemon and coriander simmered on the stove and spiced with cinnamon and ginger for a South Asian dal. Finish with chopped coriander.
ساعة و40 دقيقة · تكفي 4 أشخاص · متوسط
المكوّنات
طريقة التحضير
ابدأ وضع الطهي- التحضير 25 دقيقة · الطهي ساعة و15 دقيقة · الإجمالي ساعة و40 دقيقة
- متوسط
- 1
Heat 1/3 cup of the oil in a large, deep saucepan over a medium-low heat and cook three-quarters of the sliced onion for about 5 minutes, until soft.
- 2
Add the cinnamon sticks, lentils and ginger, and cook for about 10 minutes, stirring frequently.
- 3
Add the stock, hot water and chili powder. Bring to the boil and boil rapidly for about 10 minutes.
- 4
Squeeze the juice from the lemon half and add to the pan with the squeezed lemon shell. Cook for a further 50 minutes, stirring frequently. Remove the lemon shell.
- 5
Meanwhile, chop the remaining sliced onion, heat the remaining oil in a small frying-pan and cook the chopped onion, garlic, chili and bay leaves for about 10 minutes, until the onion is browned.
- 6
Add this mixture, including the oil, to the lentils when they are cooked. Sprinkle with chopped coriander and serve hot.
ملاحظات وبدائل
- لم يُقيَّم بعد. تحقّق من كل مكوّن إن كانت لديك حساسية.
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