tsampa about 50 g
one bunch fresh dill
pinch of ground caraway
200 ml of cream, (can be soya cream)
200 g soft tofu
oil for frying
black salt ( can be purchased in Indian or organic food shops)
pinch of ground or whole cumin
whole caraway and pepper
Sauce: (For two portions.)
Reserve some of the dill
Bring 2 cups water of water to the boil and add caraway and dill. Cook 5 mins. Add cream and tsampa and mix well to remove lumps (you can use a blender). Heat through and add salt to taste.Place potatoes and caraway seeds in boiling water and cook until the potatoes are soft
Mash tofu and add ground cumin and turmeric. Mix well. Chilli or pepper can also be added. Sauté in hot oil, or, for less grease, in stock. Remove from heat and add black salt. (Black salt should not be heated).
Sprinkle with the (lightly chopped) remaining dill.
Dill contains, among other things, a lot of vitamin C and iron. This combination is perfect for their absorption. Instead of potatoes you can use whole grain rice, buckwheat, and so on.
Place potatoes and caraway seeds in boiling water and cook until the potatoes are soft.