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; ½ tbsp garam masala; 110 g tandoori paste; 2 tsp curry powder; ½ tsp ground turmeric; 2 pinches ground black pepper; 400 g canned chopped tomatoes; 400 g water; 1 tsp Vegetable stock paste; 1 bunch fresh silverbeet; salt; fresh coriander; cooked rice

4.4 (39 ocen)

Bezpłatna rejestracja

Poziom trudności łatwy

Czas przygotowania 15 min

Czas całkowity 8 godz. 40 min

Liczba porcji 4 portions

Składniki

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
½ tbsp garam masala (see Tips)
110 g tandoori paste (see Tips)
2 tsp curry powder
½ tsp ground turmeric
2 pinches ground black pepper
400 g canned chopped tomatoes
400 g water
1 tsp Vegetable stock paste (see Tips)
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)

Wartości odżywcze: na 1 portion
Kalorie: 2399.8 kJ / 571.4 kcal
Białko: 24.4 g
Węglowodany: 73.2 g
Tłuszcz: 15.8 g
Tłuszcz nasycony: 8.1 g
Błonnik: 17.1 g
Sód: 1455.4 mg