Indian lentils with turmeric and coconut

Do you remember the Chana dal? Are the indian lentils yellow, which are not exactly lentils, but a type of split legume that we already use in the spicy Indian lentil cream. Today I bring them to you again, with another recipe vegetarian, vegan and of clear Hindu inspiration: lentils with turmeric and coconut.

You can find them in specialized food establishments Hindu or in international cuisine. These lentils are the best ones with the recipe, but if you can't find them, you can use peeled lentils or the classic brown lentils. It is spicy, Take a chilli, just remove it if you don't like it and you want to enjoy this aromatic dish.

Indian lentils with turmeric and coconut

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A vegetarian, spicy and clearly Hindu-inspired recipe: Indian lentils with turmeric and coconut

• Ana Valdes

• Recipe type: incoming
• Calories: 190
• Rations: 6

• Preparation time: 1H
• Cooking time: 45M
• Total time: 1:45 p.m.

Ingredients

• 200 g of Indian yellow lentils (Chana Dal)
• 180 g of natural tomato, peeled and chopped
• 100 g onion
• 400 ml coconut milk
• 600 ml of vegetable broth (or 600 ml of water and a vegetable broth tablet)
• 30 g peeled ginger root
• 3 cloves of garlic
• 1 dried red chilli
• 1 / 2 teaspoon black pepper
• 1 teaspoon turmeric powder
• 1 level tablespoon mayonnaise

Preparation

1. Soak the lentils one hour before starting to prepare the recipe.

2. Put the ginger, chilli, tomato, onion and garlic in the glass. Shred for 5 seconds at speed 5.

3. Lower the remains with the spatula and add the lentils, coconut milk, broth, pepper and turmeric. Cook for 40 minutes, 100º, spoon speed, left turn.

4. Check that the lentils are already tender. If they are not yet tender, program a few more minutes at the same temperature and speed.

5. When they are ready, add the spoonful of mayonnaise and program 30 seconds more at spoon speed and turn to the left so that it mixes with the stew.

Equivalences with TM21

More information - Spicy Indian Lentil Cream