Indian dal (dhal, daal) with plantains and coconut milk
Time
Preparation time: 30 min.
Cooking or baking time: 40 min.
Rest period: 12 hours
Total preparation time: 13 hours 10 minutes
Dal is a dish from Indian cuisine and usually consists of red lentils, but can also be prepared with other legumes of your choice.
First of all, it does not sound exciting, but I can guarantee that you will love it when the ingredients and spices are right.
Plantain (Plantain) Originally from the African kitchen, they are staples and versatile: you can cook, puree or fry them; You can use them wherever potatoes are commonly used. They provide valuable ingredients such as potassium, manganese, vitamin B and magnesium and, in contrast to the fruit banana, are safe for histamine intolerance.
The cooking banana can not be consumed raw and the ripeness of the cooking banana decide on the use:
Green plantains are cooked, yellow and black plantain are sweeter and softer, can be well fried and fried, are also suitable for desserts.
On picture 5 you can see two green plantains and two more mature ones that are suitable for frying.
Ingredients for my Dal
- black lenses
- Mung beans
- Red lenses
- peas
- White beans
- black eyed beans
- Kidney beans
- Chickpeas
- 500 ml of coconut milk
- 2 cloves of garlic
- 1 onion
- 2 tablespoons turmeric
- 2 tablespoons cumin
- 4 tbsp garam masala (consisting of cardamom, cinnamon, cloves, pepper, cumin, fennel)
- 2 tablespoons coriander
- pepper
- salt
- 2 medium ripe plantains
- 1 thumb piece of ginger
- Fat for searing
- 500 ml vegetable stock
The dish can also be prepared with only one or two ingredients (about 300 g dry weight), but I prefer a mixture of different legumes.
preparation
- The legumes are soaked overnight - but for at least 8 hours - in plenty of water - if necessary, pour over.
- Fry onions, ginger and garlic in a little coconut oil.
- Add all spices, except salt.
- After about 4-5 minutes add the drained dry legumes.
- Add as much vegetable stock as needed at the moment, so that everything is well covered, simmer for 20 minutes. Always make sure that the Dal does not get too dry.
- Add the coconut milk, stir, continue to simmer. If it gets too dry, top up with coconut milk again and stir.
- When the legumes are almost cooked, add the sliced plantains.
- Continue to simmer while adding coconut milk until beans and bananas are cooked.
I also fried some slices of the plantain in hot fat. It also tastes great with this dish.
You can eat rice, millet or - like me - homemade naan bread with garlic and coriander.
The court sounds unspectacular, but belongs to my? Wohltugerichten ?:
The spices, the protein and the fiber of the legumes simply contribute to my well-being.
Try it! I wish good appetite!
