Rice Cooker Dal

• Foundation
• 1 tbsp Coconut oil
• 200 g Tempeh
• 2 piece garlic cloves
• 1 piece Gingerdaumengroß
• Spices
• 1 tsp Turmeric
• 1 tsp Garam Masala
• 1 tsp paprika powder
• 1 tsp cumin
• 0.5 tsp Chili
• 1 piece Sternanis
• 0.5 tsp coriander seed
• Main Ingredients
• 200 g Red Lentils
• 400 g Coconut milklight
• 400 ml Water
• 1 piece bell pepper
• 1 handful Corianderfresh
• For seasoning
• 0.5 piece LemonBattery
• 1 tbsp maple syrup
• 1 Price Saltto taste

Instructions

1. 1

   Sauté tempeh

   Sauté the tempeh in some coconut oil in a pan until it is golden brown.

2. 2

   Toast spices

   Grate garlic and ginger, add the spices, and briefly sauté everything until it is fragrant.

   Do not roast for too long, otherwise the spices will become bitter

3. 3

   Add lenses

   Add the lentils, stir well, deglaze with coconut milk and water, and add paprika and coriander.

4. 4

   simmer

   Let it simmer for about 20 minutes and finally season with lemon juice, maple syrup, and salt.

   Simmer closed for the best consistency