Dhal is a very typical warming up dish for me. Until recently I did not like lentils, because I knew only brown lentils. It’s not very tasty… But a few years ago I discovered green and red lentils. They are much more delicious, aren’t they?
Dhal is traditional Indian dish, which is always cooked with lentils, beans or peas , and often seasoned with turmeric. Unfortunately I don’t know quite well indian cousine, but I’m thinking about to take participate in an indian cooking course very soon. Or just buy an indian cooking book, but in this case I have no opportunity to taste it. Or travel to India? Probably a few years later….
But this time I just show my very easy and tasty tomato dhal…
200 gr red lentils
1 tbsp olive oil
1 bay leaf
1 peeled, diced tomato can
1 tbsp tomato puree
1 big handful fresh spinach
half teaspoon ground cumin
half teaspoon turmeric
4 quail eggs
some roasted tortillas to serve
Finely chop onion, fry with oil in a pan. Stir occasionally then add the smashed garlic. Wash lentils under cold fresh water twice, then add to onion with cc. half liter water, and bay leaf. Bring to boil and reduce heat. Boil until lentils are tender, cover with lid. If necessary add some water meanwhile, not to be very thick.
Wash the spinach and remove stalks. In an other pot boil eggs to hard. If lentils are tender, add tomato, puree, and seasons to taste. Boil on medium heat for a few minutes and serve warm with eggs on the top.
For the roasted tortillas take a big size baking paper and lightly brush with oil. Lay one tortillas, then brush top with oil. Cover an other tortillas and repeat it until it’s over. Wrap them in paper then bake in the oven for 10-15 minutes. If the top is not covered perfectly with paper, no problem, it will be golden better there. Serve warm.