![]() ![]() ![]() ![]() Roasted pumpkin would also be a lovely alternative to the carrot, and feta or a soft goat's cheese works well as a topping. Photograph: Yuki Sugiura for the Guardian Warm lentil and baby carrot salad with labne. The Dhal Cookbook by Krishna Dutta (Grub Street) Warm lentil and baby carrot salad with labne Simmer for 3-4 minutes then take it off the cooker.ģ Add the juice from the lemon and garnish with yoghurt and chopped mint leaves. As they begin to splutter, add the crushed garlic, then immediately add the mixture to the pan of cooked dhals, and bring it all back to the heat. Add the cumin and coriander with the grated ginger. Set aside when cooked to a mush.Ģ Melt the ghee in a large frying pan. Serves 4-6 50g urid dhal (black lentils) 50g chana dhal (split black chickpeas) 50g masoor dhal (red lentils) 50g toor dhal (yellow pigeon peas) 50g mung dhal (mung beans) 1 tsp ground turmeric ½ tsp chilli powder 1 tsp ground garam masala 2 large onions, finely chopped 2 tbsp ghee 1 tsp whole cumin seeds ½ tsp whole coriander seeds 1 tbsp freshly grated ginger 2-3 garlic cloves, crushed Juice from 1 lemon 2 tbsp natural yoghurt A handful of chopped mintġ Boil the dhals in 800ml water with turmeric, chilli powder, garam masala and chopped onions until soft. ![]()
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