This delicacy is famous in South Asia mainly within the Indian Subcontinent Region… (Description that appears within the excerpt area – where all posts appear!) 

Lentil & Cauliflower Dahl
Serves 2
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
733 calories
110 g
0 g
18 g
39 g
2 g
917 g
1859 g
21 g
0 g
15 g
Nutrition Facts
Serving Size
917g
Servings
2
Amount Per Serving
Calories 733
Calories from Fat 160
% Daily Value *
Total Fat 18g
28%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 1859mg
77%
Total Carbohydrates 110g
37%
Dietary Fiber 41g
166%
Sugars 21g
Protein 39g
Vitamin A
53%
Vitamin C
250%
Calcium
17%
Iron
65%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tablespoons sunflower oil
  2. 1 large onion, thinly sliced
  3. 2 garlic cloves, finely chopped
  4. 2 tablespoons medium-hot Indian curry paste
  5. 1 cup (200g) dried red lentils
  6. 3 cups (750ml) vegetable stock
  7. 2 tablespoons tomato paste
  8. 500g cauliflower, cut into small florets
  9. 1 cup (120g) frozen peas, thawed
  10. 2 tablespoons roughly chopped coriander leaves, plus extra chopped coriander to garnish
  11. Natural yoghurt and naan bread, to serve.
Instructions
  1. Heat oil in a large pan over medium heat. Add onion, garlic and curry paste, then cook, stirring, for 5 minutes or until onion softens. Add lentils and stir well to coat. Add stock and tomato paste, bring to the boil, then cover and simmer over low heat for 15 minutes. Return heat to medium, add cauliflower and simmer, covered, for 8-10 minutes until vegetables are tender. Add peas for final 2 minutes, then stir in coriander. Serve the curry with yoghurt and naan, garnished with extra coriander.
Notes
  1. Great Tip: Best served with saffron basmati rice.
beta
calories
733
fat
18g
protein
39g
carbs
110g
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