Ingredients
Preparation
1. Halve the onion, peel and dice finely. Peel and finely chop the garlic and ginger. Rinse the lentils in a sieve with cold water and drain.
2. Fry onion with garlic and ginger with little olive oil for approx. 2 minutes over medium heat. Season with salt, pepper, curry, cinnamon and cumin. Add the lentils, deglaze with coconut milk and simmer covered for about 20 minutes on a low heat. Add water as needed.
3. Bring rice to the boil in a pot with approx. 160 ml of salted water and cook covered for approx. 10 minutes. Wash the coriander, shake dry and remove any coarse stems. Wash and quarter the lime.
4. Season the lentil dal to taste and put it on a plate with the rice. Serve garnished with coriander and lime wedges.
1/2 pcs Onion
80 g Lentils, red
40 ml Coconut milk
1 pc Lime
5 g Coriander, fresh
80 g Jasmine rice
Pinch of Cumin
5 g Ginger, fresh
Pinch of Cinnamon
Pinch of Curry powder
1/2 pcs Garlic cloves