Recipe detail

Vegetables Red lentil dhal

12. 4. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetables

Cuisine: Indian

Program steps

  • Preheating:
  • 105 °C

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1
Steaming
time icon Termination by time
time icon 00:30 hh:mm
probe icon 100 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
red lenses 400 g
water 1.5 l
ginger root, peeled and finely chopped 30 g
bay leaf 2 pcs
cinnamon stick 2 pcs
clarified butter 50 g
onion 2 pcs
cloves garlic, finely chopped 4 pcs
turmeric 10 g
caraway seeds 10 g
garam masala 3 g
dried chili flakes 3 g
salt 1 g
Coriander leaves, finely chopped 10 g
lime juice 1 pcs

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Pektin, Se, Zn
Vitamins: A, B, C, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 255.4 kJ
Carbohydrate 35.4 g
Fat 7.1 g
Protein 12.1 g
Water 0 g

Directions

1. Soak the lentils for 8 hours and rinse well.
2. Set the oven on full steam at 100°C.
3. In a skillet, sauté the onions, garlic, chili and cumin in ghee. Once the onions have softened, transfer into a GN container and combine the lentils, rice, ginger, bay leaves, cinnamon (cut lengthwise), turmeric, Garam Masala and add salt and water. Make sure that the ingredients
are completely submerged in water.
4. Cook for 30 minutes or until the lentils have softened.
5. Stir in the lime juice, correct the seasoning and finish with coriander leaves before serving. Naan bread makes a perfect accompaniment.

Recommended accessories

Enameled GN container

Enameled GN container