{"id":5400,"date":"2017-06-26T14:11:10","date_gmt":"2017-06-26T12:11:10","guid":{"rendered":"http:\/\/whatfoodcan.com\/?post_type=project&#038;p=5400\/"},"modified":"2025-05-09T15:01:13","modified_gmt":"2025-05-09T13:01:13","slug":"dal-lentejas-rojas","status":"publish","type":"project","link":"https:\/\/whatfoodcan.com\/es\/project\/dal-lentejas-rojas\/","title":{"rendered":"Dal lentejas rojas &#8211; vegan"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<p>Dal lentejas rojas o masoor dal tiene un sabor sorprendentemente exquisito. Las lentjeas rojas no se tienen que poner en remojo antes de cocinar, y el plato se prepara bien facil. Las especias arom\u00e1ticas y el sabor ligeramente dulce de las lentejas hacen cosquillas a tu paladar. Este dal es un plato t\u00edpico casero, simple y rico. Difrutalo con unos chapatis caseros a un buen pan tostado o yogur casero. La receta viene del libro \u00abOriginal Indisch\u00bb de Meera Sodha, el cual puedo recomendar much\u00edsimo.<\/p>\n\n\n\n<p><strong>Efecto en las doshas:<\/strong>&nbsp; las lentejas rojas son seg\u00fan Ayurveda excellentes para personas con un Pitta alto y Kapha dosha. Aumentan ligeramente Vata. Lentejas rojas son dulces, astringentes, ligeras, secas y frias. Espesan los heces y son buenas contra la diarrea.<\/p>\n\n\n\n<p>En esta receta utilizamos tomates. Ayurveda no aconseja el uso frequente de tomates porque son acidos y alteran los tres doshas. Pero, si elegimos tomates maduros, dulces, les quitamos la piel y los huesitos, debe estar bien. Personas con un Pitta alto deben usar menos o nada de pimienta cayenne.<\/p>\n\n\n\n<p><strong>Ingredientes para 4 personas<\/strong><\/p>\n\n\n\n<p>220 g lentejas rojas<\/p>\n\n\n\n<p>2 Cda aceite de colza<\/p>\n\n\n\n<p>4 clavos<\/p>\n\n\n\n<p>300 g tomates, sin piel y huesitos<\/p>\n\n\n\n<p>1 cebolla cortada finamente<\/p>\n\n\n\n<p>1 pieza de gengibre, recien rallado, ca. 6 cm<\/p>\n\n\n\n<p>12 granos de pimienta negra<\/p>\n\n\n\n<p>3 dientes de ajo, aplastados<\/p>\n\n\n\n<p>1\/2 Cdta de pimienta cayenne<\/p>\n\n\n\n<p>1\/2 Cdta cilantro molido<\/p>\n\n\n\n<p>1\/2 Cdta curcuma molido<\/p>\n\n\n\n<p>1 Cdta de sal<\/p>\n\n\n\n<p><strong>Preparaci\u00f3n<\/strong><\/p>\n\n\n\n<p>Lavar las lentejas en un colador debajo del grifo con agua fria hasta que el agua sale claro. Poner las lentejas a ebullir en una olla grande con 600 ml de agua a fuego medio, tapar y sin remover cocinar hasta que queden blandas durante 10 &#8211; 15 minutos.<\/p>\n\n\n\n<p>Mientras tanto calentar el aceite en otra cazuela y asar all\u00ed a fuego medio los clavos y los granos de pimienta negra durnate 1 &#8211; 2 minutos. Despues a\u00f1adir la cebolla y asarla durante 8 &#8211; 10 minutos.<\/p>\n\n\n\n<p>Despues a\u00f1adir el ajo y el gengibre, remover y asar para 4 minutos m\u00e1s, ahora echar la sal, cilantro molido, curcuma y pimienta cayenne. Remover bien&nbsp; y a\u00f1adir los tomates. Tapar la olla y cocinar a fuego lento 8 minutos. La salsa debe quedar espesa.<\/p>\n\n\n\n<p>Ahora coger con una espumadora las lentejas y ponerlas en la salsa de tomate. Con el agua de cocinar rectificar de liquido hasta que tenga la consistencia deseada. Si lo quieres comer con pan, debe estar m\u00e1s bien espesa. Remover todo bien y dejarlo cocinar 10 minutos m\u00e1s con la tapa cerrada.<\/p>\n\n\n\n<p>Rectificar con sal y pimienta si hace falta y disfrutar con chapatis o pan tostado! Ojo con los granos de pimienta y los clavos. Se ven bien y yo los saco antes de servir el plato. Listo el dal de lentejas rojas. Buen provecho!<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full\"><a href=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/06\/whatfoodcan_masoor_dal.jpg\"><img fetchpriority=\"high\" decoding=\"async\" width=\"2448\" height=\"2448\" src=\"https:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/06\/whatfoodcan_masoor_dal.jpg\" alt=\"\" class=\"wp-image-5386\" srcset=\"https:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/06\/whatfoodcan_masoor_dal.jpg 2448w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/06\/whatfoodcan_masoor_dal-150x150.jpg 150w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/06\/whatfoodcan_masoor_dal-300x300.jpg 300w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/06\/whatfoodcan_masoor_dal-768x768.jpg 768w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/06\/whatfoodcan_masoor_dal-1024x1024.jpg 1024w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/06\/whatfoodcan_masoor_dal-100x100.jpg 100w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/06\/whatfoodcan_masoor_dal-50x50.jpg 50w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/06\/whatfoodcan_masoor_dal-220x220.jpg 220w\" sizes=\"(max-width: 2448px) 100vw, 2448px\" \/><\/a><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>&nbsp;<\/p>\n\n\n\n<p>&nbsp;<\/p>\n","protected":false},"featured_media":5396,"parent":0,"template":"","meta":{"_acf_changed":false},"skill":[390],"class_list":["post-5400","project","type-project","status-publish","has-post-thumbnail","hentry","skill-ayurveda-es"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Dal lentejas rojas - vegan | What food can<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/whatfoodcan.com\/es\/project\/dal-lentejas-rojas\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dal lentejas rojas - vegan | What food can\" \/>\n<meta property=\"og:description\" content=\"Dal lentejas rojas o masoor dal tiene un sabor sorprendentemente exquisito. Las lentjeas rojas no se tienen que poner en remojo antes de cocinar, y el plato se prepara bien facil. Las especias arom\u00e1ticas y el sabor ligeramente dulce de las lentejas hacen cosquillas a tu paladar. 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