How do you store the dahl with cauliflower, coral lentils, and naan bread?

Name: Dahl with Cauliflower, Coral Lentils, and Naan Bread
Cook time: 40 min
Total time: 40 min
Yield: 4P
Ingredients: 1 cauliflower; 250 g coral lentils; 4 cloves of garlic, finely chopped; 1 onion, finely chopped; 1 can of diced tomatoes (400 g); 400 ml water (use the empty can from the tomatoes); 1 thumb of ginger, finely chopped or grated; 1 can of coconut cream (400 ml); 1 tsp turmeric; 1 tsp cumin powder or seeds; 1 tsp chili powder; 1 tsp salt; Juice of 0.5 lemon; 4 tbsp full-fat yogurt; Naan bread or other bread to serve; Fresh coriander, extra yogurt or sour cream for garnish

Refrigerator: Store the dahl in an airtight container in the refrigerator for up to 3 days. Freezing: Freeze the dahl in portions and keep for up to 3 months. Reheating: Stove: Heat over medium heat, stirring regularly. Add some water or coconut cream if needed. Microwave: Heat in a microwave-safe bowl, in intervals of 1-2 minutes at 600 watts, stirring in between.

Dahl with Cauliflower, Coral Lentils, and Naan Bread

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40min

•

Easy

Enjoy this delicious dahl with cauliflower and coral lentils, made in the Cookeo. Easily store and freeze for later use.

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Ingredients

What do you need?

Quantity: 4P

1 cauliflower
250 g coral lentils
4 cloves of garlic, finely chopped
1 onion, finely chopped
1 can of diced tomatoes (400 g)
400 ml water (use the empty can from the tomatoes)
1 thumb of ginger, finely chopped or grated
1 can of coconut cream (400 ml)
1 tsp turmeric
1 tsp cumin powder or seeds
1 tsp chili powder
1 tsp salt
Juice of 0.5 lemon
4 tbsp full-fat yogurt
Naan bread or other bread to serve
Fresh coriander, extra yogurt or sour cream for garnish

Preparation method

How do you make this?

Preparing the cauliflower: Mix the turmeric with the lemon juice.

Cut the cauliflower into florets. Spread the turmeric-lemon mixture over the cauliflower florets and shake well to coat everything evenly.

Place the cauliflower in the Cookeo and use the steam function to steam the florets. Let the Cookeo calculate the steaming time based on the weight of the cauliflower.

Preparing the dahl: Select the 'browning' function of the Cookeo. Add the oil, finely chopped onion, garlic, and ginger and sauté until soft.

Add the turmeric, cumin, chili powder, and salt, and sauté briefly to enhance the flavors.

Add the coral lentils, diced tomatoes, coconut cream, and water and mix everything well.

Close the Cookeo and set it to the pressure cooking function for 5 minutes.

Open the Cookeo, add the steamed cauliflower, and mix everything well. Set aside some cauliflower florets for garnish if desired.

Serving: Spoon the dahl into deep bowls and garnish with fresh coriander, a spoonful of yogurt or sour cream, and a few cauliflower florets.

Serve with warm naan bread on the side.