MATERIALS:
150 g dhal / lentils split (split lentils) *
500 ml of water, to boil
1 piece (100 g) onions, cut in 8
3 cloves garlic, minced
1/2 tbsp grated ginger
1/2 tsp turmeric powder
1/2 pieces (60 g) red bell pepper, cut into 1 cm thick pie
150 g peas
500 g of red sweet potatoes, peeled, boiled until tender, puree
100 g cheddar cheese, shaved
Saute SPICE:
3 tablespoons canola oil
1/2 fruit (100 g) onions, roughly chopped
1 tsp coriander powder
1 teaspoon chili powder
3 red chilies, seeded, cut into 1 cm
1 tsp salt
1/2 teaspoon pepper
HOW TO MAKE dhal Schotel:
Preheat the oven to 180 ° C. Prepare a baking sheet heat resistant glass size 19x8x5 cm.
Spread a thin layer of canola oil, set aside.
Boiled dhal / lentils in boiling water with onions, garlic, ginger, and turmeric until boiling. Reduce the heat and continue cooking 20 minutes until the sauce thick.
Enter peppers and peas, stir, remove from heat.
Stir-fry seasoning: heat the canola oil, onion enter. Stir-fry until fragrant and wilted,
enter coriander powder, chili powder, and cayenne pepper, mix well, remove from heat. Mix with dhal / lentils, add salt and pepper, mix well.
Arrange 1/2 parts sweet potatoes in bottom of the pan insert 3/4 dhal / lentils sautéed. Roll out the rest of the potatoes on it while somewhat compacted, smooth the rest of dhal / lentils sauteed on it. Sprinkle cheese. Bake in the oven to cook (20 minutes).
Nutrition info per serving
Energy: 602.5 calories
Fat: 18.5 g
Cholesterol: 25 mg
Fiber: 2.8 g
Info:
Lentils are a source of fiber once the mainstay of protein for vegetarians.
Dhal or lentils: a type of legumes (legumes) that is widely used in Indian kitchens. Ordinary treated as a main meal or curry.
