Time of preparation: 40+ min
Difficulty: medium
Serves 4
Ingredients for dhal:
200 g mung dhal
3 bigger shallots
3 bay leaves
1 tbs crushed coriander seeds
1 bottle tomato purée
3 carrots
3 zucchini
500 ml water
salt and pepper
bunch of chives
Soak mung dhal overnight. Thinly slice the shallots and water-fry them, add bay leaves, coriander seeds, and a bit of salt and pepper. When you get a nice aroma from the herbs, add tomato purée, dhal, diced carrots, and pour over some water. Simmer for about 30 minutes or until mung dhal is cooked. In the last ten minutes add diced zucchini. Cook for so long that zucchini is still slightly hard in the middle. Season to taste and just before serving, add chopped chives.
Ingredients for roasted cabbage:
1 bigger cabbage
carraway
roasted pumpkin seeds
Dice the cabbage, water-fry it and while frying the cabbage, add carraway. When the cabbage releases water we fry it in a few rounds. Water-fry the cabbage until it is still slightly crunchy. Sprinkle crushed pumpkin seeds on top and serve with dhal.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appétit.
