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India meets Sichuan - Tingly Daal (lentils stews)

India meets Sichuan - Tingly Daal (lentils stews)

In this simple daal recipe, Ginny added our Green Sichuan Pepper Oil to her lentils stew. Born and raised in India, she's an investment banker in New York City and an adventurous cook with a global taste. Check out her Instagram for more delicious recipes for home cooks. 

This recipe below highlights how well Indian and Chinese flavors blend together and the versatility of our Sichuan Pepper Oil. Enjoy!

Ingredients (serving 4)

For the daal:

  • 1/2 cup lentils - soaked half hour or more
  • 1/2 chopped tomato
  • pinch turmeric and salt

For the tempering* on top:

    *Tempering is a cooking technique used in the cuisines of Bangladesh, India, Nepal, Pakistan and Sri Lanka, in which whole spices (and sometimes also other ingredients such as dried chilies, minced ginger root or sugar) are roasted briefly in oil or ghee to liberate essential oils and thus enhance their flavors, before being poured, together with the oil, into a dish.



      Step 1

      Boil the soaked lentils, chopped tomato and turmeric in a pan for 25-30 mins with 2 cups of water till tender and mushy. The lentils can be crushed a bit to produce thicker and more mushier result. Place the lentils in a bowl. This can be done in an instant cooker or pressure cooker as well.  

        Step 2

        Heat the oil in a small pan until medium hot, crackle cumin seeds, then dried chilies, then ginger and garlic until it is crispy brown. Turn off the heat, add chili powder and quickly mix. Then pour the oil over the cooked lentils. Dress with fresh cilantro and a drizzle of Sichuan Pepper Oil on the lentils. 

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