المكونات
- Masoor dal (red lentils) 200g
- Tamarind paste 2 tbsp
- SpinneysFOOD Bottled Drinking Water 750ml
- Pea milk 250ml
- SpinneysFOOD Fine Sea Salt 1 tsp
- SpinneysFOOD Fine Cayenne Pepper 1 tsp
- SpinneysFOOD Fine Turmeric 1 tsp
- Garlic cloves 2
- Small leek or brown onion 1
- Fresh red chillies 2-3
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 4 tbsp
- Fresh curry leaves 6-8
- SpinneysFOOD Fine Coriander 1 tsp
Nutrition (Per serving)
- سعرات حرارية 242
- دهون 1.8g
- المشبعة 0.3g
- بروتين 15.7g
- الكربوهيدرات 41g
- السكريات 6.7g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
عدس بحليب البازلاء والتمر الهندي
Indian 30 Mins Prep · 35 Mins Cook
- Wash and drain the lentils.
- Place the lentils, tamarind paste and water in a saucepan over a high heat. Bring to a boil. Reduce to a low heat and simmer for 20-25 minutes.
- Add the pea milk, salt, cayenne and turmeric and simmer for a further 5 minutes.
- Crush the garlic cloves, chop the leeks and chillies.
- To temper the spices, heat a saucepan over a high heat, then add the oil to it. Add the garlic and leeks and fry until golden brown. Add the curry leaves, red chillies and coriander and mix well.
- Pour half this mixture into the dal and stir. Simmer for another 5 minutes.
- Drizzle the rest of the tempering spices over the dal and serve.