Lentil Daal

Original Article

Spicy Lentil Dahl

1 T. sesame oil or, alternatively, olive oil
1 cup finely chopped white onion
2 cloves garlic, finely chopped
1 T. finely chopped fresh ginger
4 cups water or vegetable broth
1 cup dried red lentils, rinsed and picked over
1 t. cumin
1 t. coriander
1 t. tumeric
¼ t. cardamom
¼ t. cinnamon
¼ t. cayenne pepper
1 t. salt, or to taste
2 T. tomato paste

Duration 45 Minutes

1. In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic and ginger. Cook, stirring often, until the onions are translucent, about 6 minutes.

2. Stirring constantly, add the water or broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.

3. Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is desired temperature and consistency, adding more water to the dahl if needed. Serve hot with Dairy-free Cheesy Flatbread and garnish with a dollop of dairy-free soy yogurt if desired.
Ashley Skabar, About.com Guide

Sweet Potato Daal

Sweet potato & coconut daal

ingredients

•     275g peeled sweet potato cubed into 5cm squares
•     88g split red lentils
•     1 green chilled deseed and thinly sliced 
•     200ml coconut milk
•     225ml water
•     1 tsp grated ginger
•     1/2 tsp ground cinnamon
•     1/4 tsp turmeric
•     salt & pepper
•     Fresh coriander for sprinkling

   

Instructions

Add the sweet potato, lentils, chilli, coconut milk and water to a saucepan and bring to the boil on a medium heat. 

Simmer gently for around 15 minutes or until the sweet potato & lentils are soft and the mixture is thick.

Now add the ginger, cinnamon & turmeric then season to taste.

Leave it to simmer on the lowest heat for a few minutes so it gets a chance to absorb all the flavours.

Finally serve with the cooked rise and a good sprinkle of fresh coriander.

Kedgeree

kedgeree

Ingredients

• Two large knobs of butter (25g)
• An onion
• Garlic – a clove or equivalent puree
• 200g (basmati) rice
• 500ml of stock
• 200g (ish) smoked mackerel
• 2 (or 3) eggs – hard-boiled

Spices:

• 2tsp of curry powder
• Or ½ teaspoon of Cayenne, Paprika, Turmeric, Cumin, Garam Masala

Method

1. Put the eggs onto boil, using your preferred hard-boil method.

2. In a large saucepan/stock pan, melt the butter in the pan and add the onion & garlic. Fry until the onion is soft then add the spices and fry together for a minute (add a little water if they stick). This should smell *great*.

3. Stir the rice into the onion & spices, and fry for a minute until the rice is well coated, then add about half of the stock. Simmer for about 10 minutes (or until the rice is just about ready), adding more veg stock as necessary. Avoid stirring it too much – just as much is needed to avoid it sticking to the bottom of the pan.

4. While the rice is cooking, remove the skin (and any obvious bones/sharp bits) from the smoked mackerel and flake it into bitesize pieces. Once the eggs are cooked, shell them and chop them into similar size pieces. Also, while you’re at it, if you’re adding coriander leaves, chop them up now so they’re ready to drop in at the end.

5. Once the rice is just about cooked, toss the flaked mackerel, chopped egg and chopped coriander leaves into the pan and stir in so that it’s well distributed. Lower the heat as low as it will go (or turn it off entirely if you’re using a heavy bottomed pan that holds heat well) and place a lid on the pan, and let it stand for a minute or two — the trapped steam will finish cooking the rice and warm up the mackerel & egg.

6. Serve on its own or with some yummy crusty bread.

Lentil Daal

Spicy Lentil Dahl

Ingredients

1 Tsp. oil
1 cup finely chopped white onion
2 cloves garlic, finely chopped
1 Tsp. finely chopped fresh ginger
4 cups water or vegetable broth
1 cup dried red lentils, rinsed and picked over
1 t. cumin
1 t. coriander
1 t. tumeric
¼ t. cardamom
¼ t. cinnamon
¼ t. cayenne pepper
1 t. salt, or to taste
2 Tbp. tomato paste

Instructions

1. In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic and ginger. Cook, stirring often, until the onions are translucent, about 6 minutes.
2. Stirring constantly, add the water or broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.
3. Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is desired temperature and consistency, adding more water to the dahl if needed. Serve hot with Dairy-free Cheesy Flatbread and garnish with a dollop of dairy-free soy yogurt if desired.