NEPALESE TEMPEH-DAL
Tempeh recommendation: Black bean tempeh nature
Nepalese tempeh dal with fragrant basmati rice - an aromatic feel-good dish! Delicately marinated black bean tempeh is fried until crispy and comes together with a creamy dal made from red lentils, tomatoes and warming spices such as turmeric, cumin and garam masala. Fresh lime and coriander add a refreshing note, while optional roasted corn provides extra crunch. A hearty, filling dish full of flavor!
3 servings
30 min
Ingredients
- 200 g tempeh
- 150 g basmati rice
- 150 g red lentils
- 1 tomato, diced
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tbsp soy sauce
- 1 lime
- Fresh coriander, chopped
- 1 tbsp vegetable oil
- Salt and pepper
- Roasted corn (optional)
- Tomato (optional)
Preparation
- Marinate the tempeh: Cut the tempeh into strips and marinate in a mixture of soy sauce, lime juice and 1 teaspoon of garam masala.
- Cook the basmati rice: Cook the rice according to the packet instructions.
- Prepare the dal: Heat the oil in a pan and fry the onion and garlic. Add the turmeric, cumin and coriander powder and fry briefly. Add the red lentils and tomatoes and deglaze with approx. 400 ml water. Simmer over a medium heat until the lentils are soft (approx. 15-20 minutes). Season to taste with salt, pepper and lime juice.
- Fry the tempeh: Fry the marinated tempeh in a pan with rapeseed oil until crispy on both sides.
- Serve: Spread the basmati rice on two plates and top with the dal. Arrange the fried tempeh on top and garnish with fresh coriander and optional roasted sweetcorn and tomatoes.
Order the right tempeh for you straight away
Rich in protein and nutrients
Natural ingredients without additives
Regionally grown and handmade
