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Citrouille dahl
 
 
6 PortionsPTM1H30 min

Citrouille dahl


Faites et partagez cette recette de Pumpkin Dahl à partir de.

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Préparation

  1. Faites chauffer une grande poêle à frire antiadhésive à feu moyen. Ajoutez la moitié du ghee et faites cuire le potiron en plusieurs fois, en remuant souvent jusqu'à ce que le potiron soit bien coloré et commence à ramollir; mettre de côté.
  2. Ajoutez une autre cuillère à soupe de ghee et, en travaillant par lots, faites cuire la betterave argentée jusqu'à ce qu'elle soit ramollie et tendre. Retirez-la de la poêle et ajoutez-la à la citrouille réservée.
  3. Dans le même poêlon, chauffez le ghee restant; ajouter les oignons, l'ail et le gingembre; cuire jusqu'au début de ramollir et parfumé
  4. Ajouter les épices, en remuant jusqu'à ce qu'elles soient parfumées.Ajouter les piments, les lentilles et l'eau.Amener à ébullition; réduire le feu pour laisser mijoter; cuire, à couvert, en remuant de temps en temps jusqu'à ce que le dahl soit épais et velouté, environ 40 minutes.
  5. Juste avant que dahl soit prêt, faites chauffer l'huile végétale dans une grande poêle.Ajouter le cumin, les graines de moutarde et les feuilles de cari; cuire jusqu'à ce que les graines de moutarde 'éclatent'
  6. Remettre la citrouille et les épinards, avec les tomates et le mélange d’épices tempéré, dans la casserole avec le dahl; remuer pour bien mélanger et faire chauffer. Assaisonner au goût et incorporer la moitié de la coriandre, en réservant le reste pour la garniture.
  7. Servir chaud avec du riz basmati, du chutney et une salade de concombre.



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