Red Lentil Dhal or Dal is a fine Indian dish suitable for vegans if vegetable oil rather than ghee is used in its preparation. serve with plain or wild rice and a plain naan bread.
Serves: 4 Preparation time: 10 minutes Cooking time: 20 minutes Total time: 30 minutes
Ingredients:
- 200g/1 cup dried red lentils, uncooked (rinsed and fully drained)
- 3-4 teaspoons vegetable oil (not coconut oil)
- 400g/2 cup yellow onion, chopped finely
- 2 garlic cloves – finely chopped
- Juice of half a lemon
- 900ml/4 cups vegetable stock
- 400ml/14ooz chopped tomatoes (a can)
- 1 tablespoon fresh ginger peeled and grated
- ½ finely chopped red chilli or ½ teaspoon of dried chilli flakes
- ½ teaspoon coriander seeds
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 2 teaspoon ground turmeric
- Salt and pepper to taste
Preparation:
- Rinse the tofu well with water. Wrap in paper towels to remove excess moisture. Allow to sit for a half-hour.
- Rinse the red lentils and add to the stock in a large heavy bottomed saucepan.
- Heat on a medium level and cook by simmering for between 15 and 20 minutes
- Whilst these cook, heat oil in a frying pan or skillet. Add the cumin seeds and cook for a minute to develop the aroma.
- Add the onion, green chili pepper, garlic, and ginger; cook for 4 to 5 minutes, until the onions are turn translucent.
- Add the turmeric, salt, and tomato to the pan.
- Keep cooking until the tomato starts breaking up, lasts 2 to 3 minutes.
- Stir the spiced onion mixture into the stock containing lentils.
- Add the lemon juice and stir well. Taste and adjust salt. If it is too wet, then cook on low until it thickens to your liking.
- Garnish with cilantro (coriander) and serve with basmati rice and naan bread.
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