Masoor Dal
Preparation time: 40mins // Serves 4
- 450g (1 lb) red lentils, rinsed
- 400g (14 0z) tomatoes, roughly diced
- 1 brown onion, finely diced
- 2 garlic cloves, minced
- 2 tsp fresh ginger, minced
- 1 green chilli, finely diced
- 2 tsp cumin seeds
- 1-2 tbs peanut (or vegetable) oil
- 1 tsp mustard seeds
- 1 tsp garam masala
- 1 tsp turmeric
- ½ tsp raw sugar
- 6 cups vegetable stock
to serve
- ÂĽ cup raw cashew nuts, roughly chopped
- ÂĽ cup shredded coconut
- ÂĽ cup sultanas (raisins)
- ÂĽ cup fresh coriander (cilantro), roughly chopped
- natural yoghurt (optional)
- steamed Basmati rice
- pappadams or naan bread
In good sized heavy-based pot or deep frypan, dry roast the cumin seeds over a medium heat for 2-3 minutes until fragrant. Remove from the pan and grind or chop seeds finely.
In the same pan heat the oil and the mustard seeds over a high heat until the seeds start to pop. Add the onion and fry over a medium heat for 2 minutes until soft, turn down the heat a little, add the spices, including the cumin plus the garlic, ginger and chilli, continue to cook over a medium to low heat for a further minute until fragrant.
Add the red lentils and toss to combine, add the chopped tomatoes and sprinkle with sugar, bring the heat up to medium/high and add a splash of stock, continuing to toss the tomatoes and lentils with the spice mixture for a minute or so, adding more stock when needed to stop it from sticking.
Add the remaining stock and bring the Dal to a gentle simmer. Cook uncovered for 25 minutes until lentils are soft and the Dal is a thick stew/soup consistency.
Serve in warm bowls topped with nuts, coconut, sultanas and coriander or a little natural yoghurt and accompanied with pappadams or naan bread and steamed basmati rice.
A great easy Vegan meal and healthy recipe the whole family will enjoy and the perfect comfort food to make you feel good inside and out.
