Red lentil dal with tofu and ginger
Creamy red lentil dal with ginger and crispy tofu, seasoned with masala and Kikkoman Gluten free Soy Sauce. Served with fragrant fried rice with garlic and shallot.
Ingredients
Dal:
Fried rice:
Decoration:
Preparation
Step 1
100 g red lentils – 350 g vegetable stock – 100 g firm tofu, diced – 2 tbsp clarified butter (ghee) – 80 g carrot, thinly sliced – ½ tbsp ginger, grated
Cook the lentils in the vegetable stock for 10 minutes. In a pan, fry the tofu in the ghee for about 4–5 minutes until crispy. Add the carrot and ginger and fry for 2 minutes.
Step 2
100 g pak choi, sliced – 1 tsp garam masala – 2 tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 1 tsp Kikkoman Toasted Sesame Oil – 200 g tinned chopped tomatoes
In the same pan from step 1, add the pak choi and fry for 1–2 minutes. Add the garam masala and fry for 10–15 seconds to release the aroma. Stir in the cooked lentils, then add the tinned tomatoes. Season with the Kikkoman Gluten free Soy Sauce and Kikkoman Sesame Oil.
Step 3
100 g brown rice (e.g. Sona Masoori) – 30 g clarified butter (ghee) – 30 g shallot, chopped – 2 garlic cloves, chopped – 1 tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 1 green chilli, sliced
Cook the rice according to the packet instructions. Melt the ghee in a pan and fry the shallot and garlic for 1 minute. Add the rice and fry for another 2 minutes. Season with the Kikkoman Gluten free Soy Sauce. Garnish the dal with the sliced chilli and serve with the rice.
Recipe-ID: 1599
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100 g red lentils – 350 g vegetable stock – 100 g firm tofu, diced – 2 tbsp clarified butter (ghee) – 80 g carrot, thinly sliced – ½ tbsp ginger, grated
Cook the lentils in the vegetable stock for 10 minutes. In a pan, fry the tofu in the ghee for about 4–5 minutes until crispy. Add the carrot and ginger and fry for 2 minutes.
100 g pak choi, sliced – 1 tsp garam masala – 2 tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 1 tsp Kikkoman Toasted Sesame Oil – 200 g tinned chopped tomatoes
In the same pan from step 1, add the pak choi and fry for 1–2 minutes. Add the garam masala and fry for 10–15 seconds to release the aroma. Stir in the cooked lentils, then add the tinned tomatoes. Season with the Kikkoman Gluten free Soy Sauce and Kikkoman Sesame Oil.
100 g brown rice (e.g. Sona Masoori) – 30 g clarified butter (ghee) – 30 g shallot, chopped – 2 garlic cloves, chopped – 1 tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce – 1 green chilli, sliced
Cook the rice according to the packet instructions. Melt the ghee in a pan and fry the shallot and garlic for 1 minute. Add the rice and fry for another 2 minutes. Season with the Kikkoman Gluten free Soy Sauce. Garnish the dal with the sliced chilli and serve with the rice.
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