Dahl of Maltagliati lentils with sausage

The dahl of lentils it’s a ethnic recipe easy And rapid: ready in 20 minutes, we can consider it a concentrate of health thanks to the vegetable proteins of legumes and the benefits of turmeric he was born in curry. Tasty, it is also suitable for those who follow a diet vegan.

Ingrediants

  • 100 g of peeled red lentils
  • ¼ of onion
  • 1 clove of garlic
  • ½ teaspoon of curry powder
  • the tip of a teaspoon of turmeric powder
  • 1 bay leaf
  • ½ glass of coconut milk
  • salt

The dahl of lentils it’s a ethnic recipe that we can consider as a concentrate of health: completely vegan, combines the nourishment of proteins of vegetable origin with the purifying and antioxidant benefits of spices such as turmeric And curry.

This soup, which can be presented as side or first course, is easy And rapid to be prepared and is widespread in the countries of the Indian Peninsula. The version that we present comes from Sri Lanka the lady cooked it with us Pyoni Croos Warnakulasooriya, originally from Wennappuwa not far from the capital Colombo, and who has lived in Italy for 15 years.

The red lentils, as well as the other varieties of lentils, are rich in fiber, starch and minerals and are a legume to be exploited when you have little time in the kitchen, since they do not require soaking time: the dahl, in fact, is ready to be enjoyed in just 20 minutes. Consider it one jolly recipe whether for an everyday lunch or dinner, or for a last minute occasion with guests. This dish has a variable consistency, if left firmer it becomes an excellent accompaniment to a fish or meat dish, perhaps even with chicken curry.

OTHER RECIPES FROM SRI LANKA: Basmati rice with vegetables and prawns; Rice with curry; Chicken with curry; Curry potatoes and coconut milk; Spicy potatoes

How to prepare: Dahl of lentils

Easy execution Preparation time 5 min Cooking time 15 min Servings 4

How to prepare: Dahl of lentils

Dahl preparation of lentils - Phase 1

Dahl preparation of lentils - Phase 1

To make the lentil dahl, rinse the legumes in cold water and transfer them to a saucepan. Add the chopped onion to the lentils and add the spices, the garlic clove and a bay leaf. Cover with water and bring to a boil, then lower the heat and cook for about ten minutes.

Dahl preparation of lentils - Phase 2

Dahl preparation of lentils - Phase 2

Add the coconut milk, bring back to the boil and cook for another 2-3 minutes or until completely cooked. Remove the garlic clove and bay leaf. Serve the hot lentil dahl immediately.

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