Puey lentil dahl
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 298.8
- Total Fat: 17.4 g
- Cholesterol: 0.0 mg
- Sodium: 208.6 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 9.2 g
- Protein: 10.3 g
View full nutritional breakdown of Puey lentil dahl calories by ingredient
Introduction
Vegan dahl made using puey lentils and coconut milk. Original recipe added spinach 80gm.Serve with rice or naan bread, or as a side dish. Vegan dahl made using puey lentils and coconut milk. Original recipe added spinach 80gm.
Serve with rice or naan bread, or as a side dish.
Number of Servings: 8
Ingredients
-
1 tbsp Sunflower Oil
2 medium Onions, sliced into half moons
2 clove Garlic finely minced
2 tsp Ginger, ground
4 tbsp Patak's Butter Chicken Curry Paste
800 grams Lentils
800ml (2 tins) Coconut milk 400ml Tin
1 lemon yields Lemon Juice
1 tbsp Coriander leaf, dried
Tips
Serves 16 if used as a side dish.
Directions
1. Heat the oil in a pan and gently cook the onion until it begins to brown. Stir in the garlic, ginger, and curry paste. Cook another minute until aromatic.
2. Add the lentils and coconut milk and bring to a boil.
3. Decrease heat, cover, and simmer until lentils are fully cooked. Stir occasionally to keep from sticking. About 30-45 minutes.
4. Add 160gm spinach now if using and wilt. (Optional)
5. Squeeze in the juice of one lemon and season to taste. Stir in one handful chopped fresh or 2 tsp dried coriander leaves.
Serving Size: Makes 8 servings
2. Add the lentils and coconut milk and bring to a boil.
3. Decrease heat, cover, and simmer until lentils are fully cooked. Stir occasionally to keep from sticking. About 30-45 minutes.
4. Add 160gm spinach now if using and wilt. (Optional)
5. Squeeze in the juice of one lemon and season to taste. Stir in one handful chopped fresh or 2 tsp dried coriander leaves.
Serving Size: Makes 8 servings