This dish shows how varied and international sirtfood cuisine can be. The red lentil dhal with kale and red onions on buckwheat combines Far Eastern lifestyle with Western culinary art.
In India, dhal refers to dishes made with quick-cooking legumes, especially red lentils. Dhal is incredibly popular in India and part of the daily Indian cuisine.
Experience the exciting cooking experience and follow this recipe, which is also recommended by Goggins | Matten in their standard work on sirtuine nutrition.
What do I need?
- 50 grams buckwheat
- 50 grams kale chopped
- 50 ml organic coconut milk
- 40 grams red lentils
- 300 ml vegetable broth
- 40 grams red onions
- 1 tsp extra virgin olive oil, preferably organic quality
- 1 tsp mustard seeds
- 1 clove garlic
- 1 tsp fresh ginger, finely chopped
- 1 bird eye chili
- 1 tsp curry powder
- 2 tsp freshly grated turmeric, alternatively turmeric powder
How do I make it?
- In a pot, heat the oil.
- Pour in the mustard seeds until they “pop”.
- Now add the red onions, garlic, ginger and bird eye chili.
- Cook everything for 10 minutes.
- Next add the curry powder and turmeric and saute this for 5 minutes.
- Add the vegetable broth now and bring to a boil.
- Then add the lentils to the pot and let everything simmer for about 30 minutes. Until the lentils are cooked and the dhal has the right consistency.
- Now it’s time for the kale and coconut milk. Cook both along for another 5 minutes.
- At this point, the dhal is ready!
- By this time, you have cooked the buckwheat and drained it.
- Serve the dhal with the buckwheat.
- Enjoy our recipe from the category “India meets Sirtfood”.