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The last recipe from our indian dinner, a vegan daal with coriander, mint and chives.

This is the menu:
Jalapenos with Spiced Sauce
Fried plantain with mustard seeds
Coriander Chutney
Naan with Curry
Toor Dal with Aromatic Herbs
Basmati Rice with Coconut and Aromatic Herbs

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Toor Dal with Aromatic Herbs

Ingredients
Serves two:
100g toor daal
1 clove garlic
1 tsp cumin seeds
1/2 tsp cinnamon
1 clove
1 black cardamom
1 onion
1 piece of ginger
1 red chili
5 sprigs cilantro
2 sprigs mint
10 chives leaves.

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<Directions
Cook the toor dal with 250ml of water and the garlic for 30-40 minutes.
Meanwhile fry cumin, cinnamon, cloves and cardamom seeds with a little oil. After a couple of minutes add the minced onion, ginger and chili. Fry for 10-15 minutes.
Add the sauce with the cooked toor dal, cook together for a few minutes, then add chopped coriander, mint and chives and serve hot.

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One year ago:

Storing dandelion buds

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This post goes to A Little Bit of Spain in Iowa who's hosting this month's edition of My Legume Love Affair, created by The Well-Seasoned Cook.

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This goes also to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).

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