This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
🇮🇳 A classic Indian recipe
Dahl is a super-popular dish in India, with legumes as the main ingredient. Personally, I'm not a fan of green, black and blond lentils, but coral lentils are a completely different story. With the right spices and gourmet summer vegetables , it's a pure delight!
💙 Why you'll love this recipe
- She's vegan and will have you travelling to India in no time.
- It's super simple to make: just put everything in a pan and wait for it to cook.
- It is made with ingredients that are very easy to find and use.
🍅 When can zucchini, tomatoes and onions be eaten?
Zucchini can be enjoyed from May to October inclusive. If you want to respect the seasonality of vegetables and want to make the recipe outside these months, think about frozen vegetables!
Fresh tomatoes can be enjoyed from June to September inclusive. Outside these months, you may prefer frozen tomatoes or dried tomatoes, which have a different taste but are also super-tasty.
In fact, you can eat onions from September to April inclusive - that's almost 3 seasons out of 4! If you want to use them outside these months, you can use frozen onion pieces.
😇 Storage
You can store this recipe in an airtight container in the fridge for 3 to 4 days . The coconut milk may have hardened slightly, so don't hesitate to add a splash of water and stir well once the dish has warmed up.
📖 Recette
Coral lentil and vegetable dahl
Ingredients
- 1 tablespoon olive oil
- ½ shallot
- 4 teaspoons cumin
- 4 teaspoons turmeric
- ½ cup red lentils
- 20 cherry tomatoes
- 2 large zucchinis
- 1.3 cup coconut milk
- 2 tablespoons fresh cilantro leaves
- ½ lime
- Salt
- Pepper
Instructions
- In a wide-sided frying pan, sauté the minced shallot with a drizzle of olive oil.
- When it starts to brown, add the cumin and turmeric until the onion is well impregnated with the spices.
- Then add the coral lentils, cherry tomatoes and sliced zucchinis.
- Add the coconut milk and, if necessary, a little water to completely cover the mixture. Simmer over low heat for around 30 minutes.
- Serve in large bowls, sprinkled with salt, pepper, fresh cilantro leaves and lime juice.
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
Répondre