Dal Paratha (lentil patty with carrot raita)

Name: Dal Paratha (lentil patty with carrot raita)
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 g green lentils; 1 stalk of leeks; 1 Garlic clove; 3 (approx. 150 g) Carrots; 6 TABLESPOONS Olive oil; 7-10 Tbsp curry, salt, pepper; 1/4 l Vegetable broth; 200 g Whole milk yoghurt; 2 TEASPOONS Lemon juice; 1 TEASPOON liquid honey; 1-2 stem(s) Mint; 375 g + some flour; 40 g Butter

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 g green lentils
1 stalk of leeks
1 Garlic clove
3 (approx. 150 g) Carrots
6 TABLESPOONS Olive oil
7-10 Tbsp curry, salt, pepper
1/4 l Vegetable broth
200 g Whole milk yoghurt
2 TEASPOONS Lemon juice
1 TEASPOON liquid honey
1-2 stem(s) Mint
375 g + some flour
40 g Butter

Directions

1
The day before for the filling soak lentils in cold water.
2
Drain the lentils the next day. Clean the leek, cut lengthwise, wash thoroughly and cut into small pieces. Peel garlic and chop finely. Peel, wash and grate carrots. Heat 3 tablespoons of oil in a frying pan.
3
Sauté the leek, garlic and 2 teaspoons of curry in it. Add lentils and stock. Simmer for about 15 minutes until the lentils are cooked and have absorbed the liquid. Mix in half the carrots. Season to taste with salt, pepper and curry.
4
For the Raita yoghurt, mix 1 tablespoon of oil, lemon juice, honey and the rest of the carrots. Wash mint, shake dry. Chop leaves finely and stir in. Season to taste with salt and pepper.
5
For the dough, knead 375 g flour, 40 g butter and 180 ml water with your hands to a smooth dough. Quarter the dough. Roll out the quarter on a floured work surface into flat cakes (approx. 20 cm Ø). Spread the lentil mixture on one half of each flat cake.
6
Fold the other half over the filling. Very carefully roll out approx. 1⁄2 cm thin.
7
Heat the rest of the oil in a pan in portions. Fry the flat cakes in it one after the other on each side for about 4 minutes. Serve with carrot-raita.