Indian Dhal

Ingredients for 4 servings:



1 onion

3 peeled carrots

2 spanish peppers

2 tablespoons oil

2 cloves of garlic

2 teaspoons red chili paste

1 tablespoon of grated fresh ginger

3 dl of red lentils

4 tomatoes (or 1 package of preserved tomatoes)

1 tin of coconut milk (full fat)

1 cube of vegetables stock

Coriander seeds, caraway and cinnamon to taste

2 limes

Bunch of fresh coriander

Salt to taste

Red Cabbage Salad

1/4 of a red cabbage

1 pomegranate

Vinegar, oil and salt and pepper to taste

Roti Bread

300 g all purpose flour

1 teaspoon baking soda

Any sour and compact yoghurt

Spoon of melted butter

Thyme, salt and pepper to taste 

How to do:

Start with preparing the Roti. Mix flour, baking soda and spices in a bowl. Add yoghurt to the amount that the dough is coming together without getting sticky. Let swell in the bowl, covered, for 20 minutes...

Peel and chop onion, garlic, peppers and carrots (and fresh tomatoes if you are not using preserved ones). Add to a pot with oil on medium heat. Add all spices, ginger and the red chili paste. Let spices toast a bit, before adding a splash of water to soften up vegetables. Let the water reduce while preparing the lentils. Wash the lentils thoroughly under running cold water. When the water has reduced in the pot, add lentils, preserved tomatoes (if used), coconut milk, another splash of water and vegetable stock. Let cook under lid for about 20 min, stirring occasionally in the bottom... At the end, adjust with salt, fresh lime juice and chopped fresh coriander. Served with rice and/or Roti Bread and Red Cabbage Salad.

Finely shred red cabbage and transfer to bowl. Add salt and vinegar and massage for 3 minutes until combined and soft. Peel and core a pomegranate and mix into salad. Add oil, season with pepper and more salt if needed. Cover bowl and let stand in the fridge while you prepare the Roti Bread and/or rice.

The final step is preparing the Roti Bread. Form small round balls with wet hands and tuck out flat. Melt butter in a cup. Fry bread in a hot and dry pan, turn often and brush a thin layer of butter on each side until breads get a fine finish. Serve hot. 


Dhal with rice and cabbage salad
Dhal with rice and cabbage salad
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The first ingredients in the pot
The first ingredients in the pot
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Roti Breads cooked in a pan
Roti Breads cooked in a pan
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