2 el olie – 1 ui – 1 laurierblad – 2,5 cm kaneelstok – 1 cm gember – 1 grote t knoflook – 250 gr groene linzen – 4,5 dl water – 1 tl ketoembar – ½ tl chilipoeder -1/4 tl tarmeriek – 3 tomaten – zout – 1 groene peper – verse koriander
Ui fijn snijden en fruiten in de olie. Gember en knoflook fijn hakken en met laurier, kaneel toevoegen aan de uien, bak 1 min mee. Voeg de linzen en het water toe, laat in 45 min gaar worden. Haal de kaneelstok eruit en pureer grof. Roer de ketoembar, chili, tarmeriek, gehakte tomaten, zout naar smaak en de fijn gesneden peper erdoor. Laat 5-7 min zachtjes koken. Voor serveren de gehakte koriander erdoor roeren. Als de daal te dik is wat water toevoegen en weer 2-3 min doorwarmen.
Lekker met gekookte rijst, groentencurry, chapati.
uitleg kruiden
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