Red lentils exist to make croquettes. That’s their better dish. They have the perfect texture and hold the shape well. It’s particularly important for baked or pan-fried croquettes.
I had cooked the lentils in water with laurel leaves (in the rice-cooker, easy). I added, when they were cooled, an egg, parsley, red chili, cumin seeds, a few bread crumbs to perfect the texture.
Formed patties and coated them with bread crumbs. Sprinkled with olive oil and baked.
The sauce is yogurt, lemon juice and a little garam masala spice mix.
A very leafy daikon radish. I cut a few leaves, salted. After 10 minutes I rinsed and squeezed away the water.
With sliced red skin daikon.
The meal. That was good !
Just a hot soup and toasts.
Red lentils boiled with leaves of laurel, Chinese tobanjan hot bean sauce, flowers.
Sourdough bread with “aged” cream cheese.
These 2 are good friends.
They give you a bowl of vegan proteins and hot yellow flavor.
Masoor dal, red lentils are so thin that they cook in a few minutes. Maybe 12, well check at 10 and take away the foam…
I boiled them with onion, a little curry powder mix, a bit of clove, a dry chili. On the way added shimeji mushrooms and at the end yellow paprika.
The dals turn yellow when they are ready.
Add the saffron, salt, let it wait a few minutes. Color and flavor spread around.
Serve topped by a little saffron and a good drizzle of olive oil.
That’s really delicious.
2 servings (100g of dry dal)
Cal 471.5 F6.2g C79.2g P32.2g