Valley with cod and lentils

Dal with cod and lentils is a lovely dish. It is not very common to be served fish in the dish in restaurants, but I recommend trying. The sauce is so good, you can almost just enjoy it, along with good bread. If you want it as a vegetarian dish, you can replace chicken funds with vegetable funds or a broth cube.

600 g cod in cubes

2 onions, finely chopped

1 red chili, finely chopped

20 cherry tomatoes, divided into two

1/2 lemon, juice only

2 tablespoons rapeseed oil

1 tbsp masala salt

1 teaspoon turmeric

2 cloves finely chopped garlic

1 teaspoon grated ginger

1 teaspoon cumin

2 teaspoons dried coriander

1 glass (650 g) chopped tomatoes (preferably Mutti)

1 box of coconut milk

2 tablespoons vegetable stock

1 cinnamon bark

1 box of canned lentils

Fry the onion, chilli and garlic in oil until the onion is golden, before adding the cherry tomatoes and let it simmer for five minutes. Add the garam masala, turmeric, ginger, coriander, chicken stock and cumin and mix well. Add chopped tomatoes, coconut milk, cinnamon bark and lentils, and let it cook covered for 5 minutes. Add the cod cubes and let it soak under the lid for 3 minutes.

Serve dal with good bread, e.g. roti or nan, which you buy in all grocery stores, or you can make yourself.

In India, Indian beer is often used for food.

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