Indian lentil stew with chapatis and coconut chutney

Posted on 23 August 2022
By Geenaardappels.nl
Posted in Dinner, Recipes
0

An Indian vegan dish

Indian lentil stew with chapatis and coconut chutney

In March Hugo Kennis made a delicious Indian dish in Eigen Huis en Tuin – Lekker life. Below you will find the explanation of the court:

It's vegan week this week and Hugo is participating in this all week. That means no meat, fish, dairy and other animal products. Hugo starts this vegan week with a delicious Indian lentil stew and homemade flat bread with a coconut chutney.

Hugo makes an Indian feast, consisting of three parts: a lentil stew, chapatis (flat bread) and a coconut chutney. We start with the lentil stew, and later in this article you will find the necessary ingredients and preparation method for the chapatis and coconut chutney.

Indian lentil stew

Main course for 4 persons

Preparation time: about 35 minutes

Ingredients:

350 gr. red split lentils
salt and pepper
3 cloves of garlic
1 onion
neutral oil
4 cm ginger root
2 green - or possibly red - chili peppers
3 tomatoes
1 carrot
2 tablespoons curry powder
bunch of coriander or mint
splash of lime juice

Additional supplies:

chopper

Preparation method:

Step 1: Wash the lentils until the water runs clear. Put them on the stove in cold water with a pinch of salt. Boil them for 15 to 20 minutes.

Step 2: While you wait for the lentils to cook, peel the onion and garlic and roughly chop them. Do the same with the ginger and remove the seeds from the chili peppers.

Step 3: Grind the onion, garlic, ginger and chili peppers fine in the chopper.

Step 4: Heat a dash of oil in a frying pan and fry the mixture for about 3 minutes.

Tip: If you have cut fresh ginger, you can simply put the remaining part back in the fruit bowl. You don't have to cover it. A ginger closes itself again with the cut part. That way you can keep it for a very long time.

Step 5: Cut the carrot and tomatoes into small cubes and fry them with the sauce.

Step 6: Add curry and salt to the pan. Stir it together and add the lentils with the cooking liquid – and possibly some extra water.

Step 7: Let it stew for 20 minutes on low heat.

Step 8: Season the stew with a little lime juice. Then finely chop the coriander or mint and stir it through the dish.

Chapatis (flat bread) with poppy seeds

Flatbread, 8 pieces.

Preparation time: about 50 minutes

Ingredients:

175 gr. whole grain flour
100 gr. flower
1 tablespoon neutral oil
1 to 2 tablespoons poppy seeds
pinch of salt
125 to 150 ml of warm water
small handful of flower

Additional supplies:

rolling pin

Preparation method:

Step 1: Place the flour, flour, oil, poppy seeds and a pinch of salt in a bowl. Add the water and mix it into a dough.

Step 2: Sprinkle a small handful of flour over the counter and knead the dough on it until it is smooth.

Step 3: Let the dough rest for at least half an hour.

Step 4: Divide the dough into eight pieces. Roll out thin circles of the dough – about the same size as your pan – on a floured work surface.

Step 5: Make the frying pan very hot and fry the chapatis in it until they get brown spots. Turn them over and cook the other side as well.

Tip: Dough that does not use yeast also needs to rest for a while. Resting causes the flour to set and the gluten softens. This way you get a smoother dough

Coconut chutney

Side dish for 4 people

Preparation time: 5 – 10 minutes

Ingredients:

1 green chili pepper
1 clove of garlic
50 gr. grated coconut
splash of lime juice
salt
splash of water

Preparation method:

Step 1: Remove the seeds from the chili pepper, chop the pepper finely and put the shreds in a bowl.

Step 2: Peel the garlic and grate it over the bowl.

Step 3: Mix in the coconut and season with lime juice and salt.

Step 4: Make the chutney smooth with a splash of water.

Tip: If you are squeezing fresh lime juice from a lime, it is useful to roll your lime firmly beforehand. That way the cells come loose and you get more juice from your lime more easily.

Enjoy your dinner!

Source: RTL 4 - Hugo Kennis