Dal Coconut Curry with Black Rice Teff Pasta
Dal curry is usually an Indian dish made; here we are giving it a Thai spin by making our curry sauce in a blender which is then added to the cooked dal. After simmering it for a few minutes, the dish is ready to be served. Usually, we let it even rest for a few hours or even a day because of the flavors and aromas, which will be intensified. Serve over rice or pasta, such as homemade teff flour pasta.
- 2 cups dried yellow lentils dal
- 4 cups water
- 1 tbsp red miso
- 1 tbsp curry powder
- 1 slice onion
- 1 stake celery medium
- 1 tsp cumin powder
- 1 tsp garlic powder
- 1/4 tsp sweet Hungarian paprika
- 1 tsp turmeric powder
- 2 tsp curry powder
- 200 ml coconut milk
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Simmer dal in water and add after 10 min the red miso and continue cooking
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Making of the curry mix: Add all ingredients in a smaller high-speed blender and blend for 1 min until you get a smooth paste.
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Add the curry mix to the dal and continue simmering for 15 min. Add some salt and pepper to season and turn off and let it rest for one hour.
This is experimental pasta. I never worked with Teff flour before, and it was the first time we tried. So please adjust the water content when you make the pasta. It behaves well when boiling for 4 to 5 minutes and tastes well with our Dal Curry.
- 1/2 cup black rice milled to a flour
- 1/4 cup teff flour
- 1/4 cup chakki atta flour
- 1/4 cup semolina
- water
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mix the flour add the water and run through and an extruder or pasta machine.
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