Indian Dahl
Ingredients
Directions
Fry the onion and red pepper dices in the pan with Ghee or oil. Add the (green) lentils and fry them briefly.
Now add 750 ml of water and let the lentils cook for about 25 minutes (pre-cooked lentils in a pouch or tin are ready much faster). Add the sweet potato cubes, celeriac cubes and tomato pieces for the last 15 minutes. Last minute add 50 ml of the Johnny Dutch Indian spice paste.
In the meantime, prepare the Johnny Dutch Indian balls in an airfryer at 180 degrees for 5 minutes or fry them in a separate pan for 4-5 minutes over medium heat. Set them aside.
Bake the naan bread in the oven in between. You can also serve the dahl with rice as an option. In that case cook 200 grams of rice according to the instructions on the package.
Once all the vegetables are cooked, puree the dahl with a hand blender, not too smooth, because dahl should have the consistency of heavy cream. Mix in the coconut milk last minute. If you think the dahl is too thick, add some extra coconut milk. Let it simmer for a while. Season with salt and pepper if necessary.
Raita or Indian yoghurt dip: mix 100 ml Alpro Soy Mild & Creamy or possibly (Greek) yoghurt with 1 tablespoon of Johnny Dutch Indian spice paste in a bowl. Squeeze out the lemon and add the juice. Garnish with some coriander.
Serve the Indian Johnny Dutch meatballs with the dahl, raita and naan bread separately. Or serve as a curry with some rice.
Garnish with chopped coriander and possibly yogurt or, for example, Alpro Soy Mild & Creamy for the vegan option. Good Food, good soul!
Ingredients
Food preparation
Fry the onion and red pepper dices in the pan with Ghee or oil. Add the (green) lentils and fry them briefly.
Now add 750 ml of water and let the lentils cook for about 25 minutes (pre-cooked lentils in a pouch or tin are ready much faster). Add the sweet potato cubes, celeriac cubes and tomato pieces for the last 15 minutes. Last minute add 50 ml of the Johnny Dutch Indian spice paste.
In the meantime, prepare the Johnny Dutch Indian balls in an airfryer at 180 degrees for 5 minutes or fry them in a separate pan for 4-5 minutes over medium heat. Set them aside.
Bake the naan bread in the oven in between. You can also serve the dahl with rice as an option. In that case cook 200 grams of rice according to the instructions on the package.
Once all the vegetables are cooked, puree the dahl with a hand blender, not too smooth, because dahl should have the consistency of heavy cream. Mix in the coconut milk last minute. If you think the dahl is too thick, add some extra coconut milk. Let it simmer for a while. Season with salt and pepper if necessary.
Raita or Indian yoghurt dip: mix 100 ml Alpro Soy Mild & Creamy or possibly (Greek) yoghurt with 1 tablespoon of Johnny Dutch Indian spice paste in a bowl. Squeeze out the lemon and add the juice. Garnish with some coriander.
Serve the Indian Johnny Dutch meatballs with the dahl, raita and naan bread separately. Or serve as a curry with some rice.
Garnish with chopped coriander and possibly yogurt or, for example, Alpro Soy Mild & Creamy for the vegan option. Good Food, good soul!