Indian🥣 Soups & stews

Simple Curry Lentil Dal & Indian Dosa Crepes

Name: Simple Curry Lentil Dal & Indian Dosa Crepes
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 300 g Lentils (red and blonde lentils mixed); 1 Onion; 400 ml Crushed tomatoes; 2 tbsp Sunflower oil or clarified butter (ghee); 1 tsp Cumin; 1 tbsp Curry powder; 200 ml Coconut milk or cream; ~3 cups Vegetable broth; ~1 tbsp Fresh ginger; 2 Garlic cloves; ~¼ cups Fresh cilantro; 50 g Roasted peanuts; 200 g Basmati rice; ~1 tsp Sea salt; ~1 Shallot or scallion; ~300 g Butternut squash or vegetables (carrots, pumpkin); 300 g Chickpea flour; 600 ml Sparkling water; ½ tsp Baking soda; ~1 tsp Cumin seeds

⏱ 40 min🍽 Serves 4

A comforting and aromatic curry lentil dal infused with ginger, garlic, and coconut milk, accompanied by homemade Indian dosa crepes made from chickpea flour. A complete, vegetarian, economical meal perfect for a weeknight when you want warm and flavorful food.

High-protein

Adapted from a video by Hervé Cuisine

Le curry de lentilles le plus simple que j’ai fait (et galette indienne maison à la poêle)

Watch on YouTube

Ingredients

Lentils (red and blonde lentils mixed)300 g
Onion1
Crushed tomatoes400 ml
Sunflower oil or clarified butter (ghee)2 tbsp
Cumin1 tsp
Curry powder1 tbsp
Coconut milk or cream200 ml
Vegetable broth~3 cupsest.
Fresh ginger~1 tbspest.
Garlic cloves

Steps

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1
Prepare vegetables by cutting butternut squash and shallot into small cubes for even cooking.
2
Heat clarified butter or oil in a pot, add minced ginger, pressed garlic, cumin, and curry powder, stirring until fragrant.
3
Add shallot and vegetable cubes to the pot, mix well to coat with spices.
4
Pour vegetable broth to cover vegetables, cover the pot and simmer for 10 minutes to soften the vegetables.
5
Add rinsed lentils to the pot, stir to distribute evenly, and continue cooking for 5-6 minutes.
6
Add crushed tomatoes and mix well.
7
Add a bit of water if needed as lentils absorb liquid. Pour in coconut milk, cover and simmer for 5-6 minutes until lentils are tender.
8
Turn off heat, cover the pot, and let sit for 15-20 minutes to allow lentils to finish cooking and absorb the creamy liquid.
9
Prepare dosa batter by mixing chickpea flour, baking soda, and cumin seeds in a bowl. Gradually add sparkling water, stirring until smooth and lump-free.
10
Heat oil or clarified butter in a skillet, pour in batter and spread to fill the pan, creating a thin circular dosa crepe.
11
Cook until small bubbles form on the surface and the top dries, then flip and cook the other side until golden and crispy.
12
Serve the dal curry garnished with fresh cilantro and roasted peanuts alongside basmati rice and dosa crepes.

Simple Curry Lentil Dal & Indian Dosa Crepes

Ingredients

Steps

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