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all recipes
Main Dishes
Warm Lentil Dal with Naan and Rice
Details
15 min
10-15 min
vegan
print
Justina und Livi
Ingredients
1 onion, diced
2 cloves of garlic, finely chopped
Ginger, thumb-sized, finely chopped
2 tbsp
Rapunzel virgin coconut oil
250 g
Rapunzel red lentils
200 g
Rapunzel pizza tomatoes
or
Rapunzel passata
500 ml
Rapunzel clear soup, yeast-free
200 ml
Rapunzel coconut milk
1 tsp
Rapunzel coconut blossom sugar
200 g
Rapunzel Himalayan basmati rice, white
A splash of
Rapunzel condimento bianco
1 tsp turmeric, ground
1 tsp cumin, ground
1 tsp sweet paprika
1 tsp
Rapunzel sea salt, Atlantic
1 tsp coriander, ground
1 tsp curry powder
For the naan bread:
1 tsp
Rapunzel dry yeast
A pinch of
Rapunzel Cristallino cane sugar
100 ml lukewarm milk
or plant-based drink
250 g flour
100 g natural yogurt,
or soy yogurt as an alternative
A pinch of
Rapunzel sea salt, Atlantic
½ tsp cream of tartar baking powder
Details
15 min
10-15 min
vegan
print
Justina und Livi
Warm Lentil Dal with Naan and Rice
Method
In a bowl, knead flour, baking powder, dry yeast, yogurt, milk, and a pinch of salt into a smooth dough. Cover the Naan dough with a kitchen towel and set aside.
Heat some oil in a pot over medium heat, sauté onion and garlic for about 2 minutes. Then add ginger and all other spices. Add red lentils, continue to sauté, and deglaze with vegetable broth. Let it simmer over medium heat for about 10 minutes.
In the meantime, cook the rice according to package instructions.
Divide the Naan dough into 6 pieces and shape each into flatbreads about 0.5 cm thick between your hands. Fry each side for about 2 minutes. Once everything is cooked through, add coconut milk and tomato sauce and simmer for another 5 minutes. Remove from heat.
Serve the Dal with rice and Naan, garnish with fresh coriander as desired.
Warm Lentil Dal with Naan and Rice
Ingredients
1 onion, diced
2 cloves of garlic, finely chopped
Ginger, thumb-sized, finely chopped
2 tbsp
Rapunzel virgin coconut oil
250 g
Rapunzel red lentils
200 g
Rapunzel pizza tomatoes
or
Rapunzel passata
500 ml
Rapunzel clear soup, yeast-free
200 ml
Rapunzel coconut milk
1 tsp
Rapunzel coconut blossom sugar
200 g
Rapunzel Himalayan basmati rice, white
A splash of
Rapunzel condimento bianco
1 tsp turmeric, ground
1 tsp cumin, ground
1 tsp sweet paprika
1 tsp
Rapunzel sea salt, Atlantic
1 tsp coriander, ground
1 tsp curry powder
For the naan bread:
1 tsp
Rapunzel dry yeast
A pinch of
Rapunzel Cristallino cane sugar
100 ml lukewarm milk
or plant-based drink
250 g flour
100 g natural yogurt,
or soy yogurt as an alternative
A pinch of
Rapunzel sea salt, Atlantic
½ tsp cream of tartar baking powder
Details
15 min
10-15 min
vegan
print
Justina und Livi
Warm Lentil Dal with Naan and Rice
Rapunzel Products
Red lentils
Himalaya Basmati rice white
Coconut milk HAND IN HAND
Pizza tomatoes
Passata
Vegetable bouillon without yeast
Coconut blossom sugar
Condimento Bianco
Dry yeast
Atlantic sea salt fine
Cristallino cane sugar HAND IN HAND
Coconut oil virgin HAND IN HAND
HAND IN HAND
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