Biolcalenda di Giugno 2013 Auretta Pini - Cucina Etnica
Ingredienti
200 g di lenticchie decorticate – 1 cipolla rossa tritata finemente – 2 spicchi d’aglio schiacciati – 1 peperoncino verde affettato finemente – 1 pomodoro maturo tagliato a dadini – 2 C di ghee – 1 c di curcuma – 1 c di cumino in polvere – 1 C di coriandolo fresco tritato – 1 limone – brodo vegetale – sale.
Preparazione
sciacquare le lenticchie in acqua fredda,
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