Indian dal

dish rich in vegetable proteins vegan


(4 people)

2 garlic cloves
1 onion
1 table spoon oil
1 red pepper
1 table spoon of grated ginger
2 sticks of cinnamon
1 tea spoon of cardamom  
½ kilo tomatoes
150 grams fresh spinach
4 dl of organic coconut milk
150 grams of coral lentils
coriander leaves,

salt and black pepper 


Dip lentils two or three hours.

Warm oil and tan garlic, ginger, then the chopped onion.

Cut red pepper in small cubes and put in the pan.

Add the sticks of cinnamon and the cardamom seeds (that you open a little).

Then add tomatoes cut in small pieces and mix them well in the spices.

Rinse and drain lentils and add them to the mixture.

Add spinach cut in small pieces and the coconut milk.

Cook approximately 10 minutes, add salt and pepper according to your taste.

Garnish with chopped leaves of coriander.


Serve with natural or grilled basmati rice and vegetables.



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