Prendre le pouls : les lentilles
Les Nations Unies ont qualifié 2016 d’« année des légumineuses à grain » en raison de leur valeur nutritionnelle élevée et de leur empreinte écologique positive. Les « légumineuses à grain » tiennent leur nom des graines qu’elles contiennent. Très riches en protéines, en fer et en nutriments, elles peuvent être utilisées dans la préparation d’une grande variété de plats.
Dal indien (lentilles) – de Miheer Shete : (en anglais seulement)
Ingredients
- 150 grams yellow lentils (dal)
- 25 grams diced red or white onion
- 10 grams chopped ginger
- 10 grams chopped garlic
- 3 pieces green chilies, split into halves.
- 15 grams chopped coriander
- 10 grams jaggery
- 1 teaspoon cumin
- 1 teaspoon mustard seeds
- 5 fresh curry leaves
- 2 pieces kokum
- 50ml ghee
Method
Step One: Cooking The Lentils
- Soak the lentils for 12 hours and strain.
- Boil a pot of water and add 1 tsp of turmeric to the dal and water. Don’t add any salt yet. Once the dal is cooked (about 15-20 minutes) strain, and keep it in a bowl.
Step Two: Preparation
- Take a medium size saucepan and place it on medium heat. Add ghee to the pan and once it’s hot add cumin and mustard seeds. When the seeds start cracking, add the curry leaves and cook it for 10 seconds.
- Immediately add chilies, garlic and ginger to the pan and cook it for few minutes and add the onion. Let the mixture get golden brown. Add the cooked dal to it and top it up with water or vegetable stock.
- Once the dal comes to desired consistency add salt, jaggery, and kokum to it.
- Simmer for about 10 minutes until everything comes together. Finish by adding chopped coriander and 1 tablespoon of ghee.
