I have started working at Werkhof102, a great cultural café in the bernese Mattenhofdistrict. If you have never been there, you have to stop by. The offer is great and the ambience is unique. I will cook lunch every Wednesday. I intend to create balanced vegetarian meals, the recipes will follow up on this blog. Two weeks ago I cooked a red lentil dahl with poppy seed rice and an apple chutney, instead of pumpkin, I used sweet potatoes.
If you have time to stop by come and eat on Wednesdays! I am looking forward to cooking for you and I’m always happy to receive feedback.
AUTUMN LENTIL DAAL WITH POPPY SEED RICE AND AN APPLE CHUTNEY
Ingredients
For the Dahl
- 2 tbsp coconut oil
- 1 tbsp ginger minced
- 1 medium size onion diced
- 1 tsp turmeric powder
- 1 tsp hot curry powder (optional)
- 450 gr butternut squash (you can also use another sweet and nutty squash like delicate or sweet potatoes) bite size pieces
- 300 gr Carrots I cut halve moons or rounds
- 700 ml boiling water
- 250 gr Celeriac ribs cut into slices
- 200 gr red lentils
- 400 ml coconut milk
- 1 1/2 tsp salt
For the Rice
- 350 gr wholegrain Basmati rice
- boiling water
- 50 gr butter or ghee
- 1 1/2 tsp salt
- 2 tbsp poppy seeds
For the Apple Chutney
- 2 sweet-sour apples (I took Braeburn) peeled and cut into small pieces
- 50 ml water
- 1 tbsp coconut oil
- 1 tbsp ginger minced
- 1 tsp cardamom powder
- 3 tbsp palm sugar
- 1 lemon juice
Instructions
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Tip: The chutney can be done a day before. If you are taking wholegrain rice, you should start by cooking the rice as it takes about 40 to 50 minutes.
Dahl
1. Add the coconut oil to a large pot, heat up over a medium flame for about 1 minute.
2. Add the ginger, the onion, the turmeric powder and the curry powder and let it toast for a minute or two by continuously stirring.
3. Add the pumpkin, the carrots, the lentils and the water. Bring it to a boil and then let it simmer for about 15 minutes.
4. Add the sliced celeriac ribs and celeriac leaves, as well as the coconut milk and the salt.
5. Let the curry simmer for about 10 more minutes, then turn it off and let it rest (covered) until you are ready to eat. It will thicken a little as it rests.
Rice
1. Wash the rice before you use it.
2. Add the rice to a pot, then cover with boiling water, (it should cover the rice about 1cm) then add the butter or ghee and the salt.
3. Let it simmer over a medium flame until the water has completely evaporated, then remove the pot from the heat and cover it. The rice will get more tender while sitting in the steam.
4. After about 15 minutes mix the poppy seeds into the rice.
Apple chutney
1. Heat the coconut oil in a small pot, add the apple pieces, the ginger and the cardamom powder and toast them (make sure not to burn the spices!).
2. Add the water, the lemon juice and the sugar and cook everything for about 20 minutes while stirring now and then.
Plate the whole dish and enjoy it !!
Tip: You can cook the same amount for 2 and distribute the rest on two Tupperware for the following lunch. I think this dish is also very tasty when cold! I’m not a fan of reheating food because every time good qualities like vitamins are lost. But of course you can also heat it if you prefer a hot meal.