For 4 servings:
Cooking the Lentils
- 30 g Sunflower oil
- 40 g Onion
- 10 g Fresh turmeric
- 15 g Garlic
- Mamma Spice seasoning
- 15 g Fresh ginger
- 250 g Green lentils (locally sourced from Île-de-France)
- 300 g Tomato pulp
- 400 g Coconut milk
Peel the onion, turmeric, ginger, and garlic.
Dice the onion.
Chop the turmeric, ginger, and garlic.
In a sauté pan, sauté the onions in sunflower oil.
Add the spices and turmeric and cook for 2 minutes.
Add the ginger and garlic, cooking for another 2 minutes.
Add the lentils and coat them with the mixture.
Pour in the coconut milk and bring to a boil.
Lower the heat and add the tomato pulp.
Cook for 20 minutes, salting halfway through.
Taste and adjust seasoning if necessary.
Let rest for 5 minutes.
Corn Tuile
- 5 g Corn flour
- 2 cl Water
- 1 cl Neutral oil
- Salt
Blend the flour, water, oil, and salt together. Emulsify well.
In a hot non-stick pan, spoon a small amount of the batter.
Cook until golden, then transfer with a spatula onto paper towels.
Skyr with Cilantro/Lime
- 15 g Cilantro
- 150 g Skyr
- 30 g Lime
- Salt
- Pepper
Chop the cilantro (leaves and stems).
Season the skyr with salt and pepper.
Squeeze and zest the lime, adding the juice to the skyr.
Add the cilantro and mix.
Finishing Touches:
- 20 g Green onion
- Corn tuile
Finely chop the green onion.
Plating:
In a deep dish or bowl, serve the lentil dahl.
Add a spoonful of cilantro/lime skyr in the center.
Top with green onions and place the corn tuile on the bowl.