Dhal

Malzemeler

• 200g green lentils

• 1 medium onion

• 2 cloves garlic

• 1 tablespoon turmeric

• 1 teaspoon black pepper

• 1 teaspoon cumin (whole seeds or ground)

• 1 teaspoon fresh ginger

• 1 teaspoon ground red pepper

• 2 teaspoons salt

• 1 tablespoon strained yogurt

• 1 teaspoon parsley

• 4.5 cups water

• 4 teaspoons Livvy Olive Oil

• 3 sun-dried tomatoes

• Juice of half a lemon

Tarifler

1. Soak the lentils in water overnight.

2. Drain and cook the lentils with 4 cups of water until they soften, then drain again.

3. In a pan, sauté the thinly sliced onion and garlic with 2 teaspoons of olive oil.

4. Crush all the spices except ginger in a mortar until well blended.

5. In a separate pan, toast the spice mixture with 1 teaspoon of olive oil until aromatic.

6. In a pot, combine 1 teaspoon of olive oil, the sautéed onion and garlic, and the cooked lentils. Mix well.

7. Add the lemon juice, half a cup of water, ginger, toasted spices, and salt. Let it simmer for about 10 minutes.

8. Serve garnished with finely chopped sun-dried tomatoes, parsley, and a dollop of strained yogurt.