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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.


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