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Red Lentil Dhal With Coconut Milk And Quail Eggs
RAMONA'S CUISINE16Ingredients
35Minutes
380Calories
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Ingredients
US|METRIC
6 SERVINGS
- 380 grams lentils (red split, dry amount)
- 300 mL water (vegetable stock or coconut milk or additional liquid to make it a soup)
- 220 mL coconut milk (1/2 can*)
- 16 quail eggs (boiled separately – optional)
- 2 Tbsp. coconut oil
- 2 onions (plus extra to caramelise if wished to do)
- 1 green chilli (optional)
- 2 Tbsp. crème fraîche (optional – leave out for a vegan option)
- 3 garlic cloves (crushed and finely chopped)
- 1 pinch fennel seeds (be generous)
- 1 pinch cumin seeds (a generous pinch)
- 1/2 tsp. mustard seeds (plus extra for tempering *)
- 15 curry leaves (fresh)
- 1 tsp. turmeric powder (or freshly grated*)
- 1/2 tsp. black pepper (freshly ground *)
- lemon wedges (Fresh, to serve)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium20mg1% |
| Potassium830mg24% |
| Protein18g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber22g88% |
| Sugars4g |
| Vitamin A4% |
| Vitamin C60% |
| Calcium8% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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