Bhutanese-inspired Culadur with Spiced Lentils

Ingredients

In this adaptation, the original Culadur from Corsican cuisine is transformed into a Bhutanese-inspired dish by incorporating traditional Bhutanese spices and flavors. The lentils are cooked with a blend of spices such as cumin, coriander, turmeric, and ginger, which are commonly used in Bhutanese cuisine. The addition of these spices gives the dish a distinct Bhutanese flavor profile, setting it apart from the original version. We alse have the original recipe for Culadur, so you can check it out.

• 1 cup (200g) lentils 1 cup (200g) lentils
• 2 cups (470ml) water 2 cups (470ml) water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon ginger powder 1/2 teaspoon ginger powder
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 42g, 2g
• Protein: 14g
• Fiber: 15g
• Salt: 1g

Preparation

1. 1.
   Rinse the lentils thoroughly under cold water.
2. 2.
   In a large pot, bring the water to a boil and add the lentils. Cook for 20-25 minutes or until the lentils are tender.
3. 3.
   In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
4. 4.
   Add the cumin powder, coriander powder, turmeric powder, and ginger powder to the pan. Stir well to combine the spices with the onions and garlic.
5. 5.
   Transfer the cooked lentils to the pan with the spiced onion mixture. Stir everything together and let it simmer for an additional 5 minutes.
6. 6.
   Season with salt to taste.
7. 7.
   Serve the Bhutanese-inspired Culadur over steamed rice and garnish with fresh cilantro.

Treat your ingredients with care...

• Lentils — Make sure to rinse the lentils thoroughly before cooking to remove any impurities.
• Cumin powder — Toasting the cumin seeds before grinding them into powder will enhance their flavor.
• Coriander powder — Use freshly ground coriander seeds for the best flavor.
• Turmeric powder — Turmeric has a strong color, so be cautious while handling it to avoid staining your clothes or kitchen surfaces.
• Ginger powder — If you prefer a stronger ginger flavor, you can substitute ginger powder with freshly grated ginger.

Tips & Tricks

• For a spicier version, add a pinch of chili powder or finely chopped fresh chili peppers.
• To enhance the flavor, you can add a squeeze of lemon juice before serving.
• Experiment with different types of lentils, such as red lentils or black lentils, for a variation in texture and taste.
• If you prefer a creamier consistency, you can blend a portion of the cooked lentils before adding them back to the pan.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Bhutanese-inspired Culadur hot over a bed of steamed rice. Garnish with fresh cilantro to add a pop of color and freshness. This dish pairs well with a side of Bhutanese-style pickles or a simple cucumber salad.

Presentation advice

To present the Bhutanese-inspired Culadur beautifully, place a mound of steamed rice in the center of the plate and ladle the lentil mixture around it. Garnish with a sprig of fresh cilantro on top. The vibrant colors of the dish will create an appealing visual contrast.