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Saffroned masoor dal


By Gourmande in Osaka (Visit website)





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




Filed under: (quick) 5 minutes active cooking, slow food, Uncategorized, vegan, vegetarian, With recipe Tagged: curry, dal, high protein, lentilles corail, lentils, olive oil, pulses, red lentils, saffron, safran, shimeji mushrooms, vegetal proteins



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