Creamy, spicy, vegan and simply umami!
Some time ago I published here my favorite lentil dish from Sri Lanka: Paripoo - an incredibly creamy and tasty "Dal".
Of course, the Sri Lankan style lentils also fit perfectly on a loaf of bread.
Pureed and cooled, it is the ideal spread for vegans and all those who love spicy food. Yes, here you can well and gladly do without the sausage or cheese. Try it out.
Ingredients for about 400 ml spread:
- 150 g red lentils
- 1 medium onion
- 8-10 fresh curry leaves
- 1 tsp ground cumin seeds
- 1 tsp ground coriander seeds
- 1/2 tsp turmeric
- (cayenne pepper to taste)
- 1 tsp coconut blossom sugar
- 1 tbsp neutral frying oil
- 200 ml water
- salt, lemon juice and a dash of toasted sesame oil to taste
Preparation:
First, wash the lentils thoroughly in a sieve and drain.
In the meantime, finely dice the onion and heat the oil in a pot. Add the onions, as well as the curry leaves and fry both until the onions start to brown.
Now add the sugar and right after that stir in the lentils. Deglaze the mixture with the water and add the spices.
Reduce the heat and let the lentils simmer for 10-15 minutes with the lid closed.
Then season the lentils with salt, a dash of lemon juice and the sesame oil and puree to a smooth paste using a hand blender.
Pour the lentil paste into a clean screw-top jar and refrigerate for at least 2 hrs.
It will keep for about 3 days in the refrigerator.
Tip: Marinate mixed salad with a little balsamic and olive oil and cut a small red onion into fine rings. Spread a rustic white bread with the lentil cream and top with the onion rings and salad.
A real highlight!
I wish you a lot of fun while cooking and enjoy it!
xx Dipika
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