Silverbeet dahl

Name: Silverbeet dahl
Prep time: 15 min
Cook time: 8 h 40 min
Total time: 8 h 40 min
Yield: 4 portions
Ingredients: 300 g dried yellow split peas; boiling water; 3 garlic cloves; 2 cm piece fresh ginger; 1 fresh long green chilli; 45 g ghee; 200 g brown onion; 10 fresh curry leaves; 2 cardamom pods; 110 g tandoori paste; ½ tbsp garam masala; ½ tsp ground turmeric; 2 tsp curry powder; 2 pinches ground black pepper; 1 tsp Vegetable stock paste; 400 g water; 400 g canned chopped tomatoes; 1 bunch fresh silverbeet; salt; fresh coriander; cooked rice

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Niveau facile

Temps de préparation 15min

Temps total 8h 40min

Nombre de portions 4 portions

Ingrédients

300 g dried yellow split peas
boiling water for soaking
3 garlic cloves
2 cm piece fresh ginger peeled
1 fresh long green chilli deseeded if preferred and cut into halves
45 g ghee
200 g brown onion cut into wedges (approx. 4 cm)
10 fresh curry leaves
2 cardamom pods crushed
110 g tandoori paste (see Tips)
½ tbsp garam masala (see Tips)
½ tsp ground turmeric
2 tsp curry powder
2 pinches ground black pepper
1 tsp Vegetable stock paste (see Tips)
400 g water
400 g canned chopped tomatoes
1 bunch fresh silverbeet (approx. 320 g), stems removed and leaves finely shredded
salt to taste
fresh coriander leaves only, for garnishing
cooked rice (see Tips)

Infos nut.: par 1 portion
Calories: 571.4 kcal / 2399.8 kJ
Protides: 24.4 g
Lipides: 15.8 g
Glucides: 73.2 g
Fibre: 17.1 g
Graisses saturées: 8.1 g
Sodium: 1455.4 mg