Richa Hingle

Masala Lentils (Sabut Masoor)

Masala lentil dal by Vegan Richa

If you want to impress someone with a dal, make it this one. Don’t be afraid of the number of spices—it is quite simple to make. The spices and garlic are blended to a paste and fried in the oil. A hot sauce (chiles, garlic, and vinegar) in the tadka is another secret to getting the right flavor profile. Serve this as a part of a meal, or with rice or naan or other flatbread. Recipe and photos from Vegan Richa’s Indian Kitchen * © 2015 by Richa Hingle. Vegan Heritage Press, LLC. reprinted by permission.

Masala Lentils (Sabut Masoor)
Author: 
Recipe type: Main dish
Cuisine: Indian / Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A hot sauce (chiles, garlic, and vinegar) is the secret to getting the right flavor profile in this lentil dal. Serve this as a part of a meal, or with rice or naan or other flatbread.
Ingredients
  • ¾ cup brown lentils, washed and drained
  • 2 cups water
  • 2 to 3 teaspoons safflower or other neutral oil
  • ½ cup finely chopped red or white onion
  • 6 cloves garlic, chopped
  • ½ teaspoon ground cumin
  • 2 teaspoons ground coriander
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cinnamon
  • ½ teaspoon fenugreek leaves or ⅛ teaspoon fenugreek seeds
  • 1 teaspoon sweet or hot paprika
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon black pepper
  • 1½ tablespoons sriracha or other hot sauce, to taste
  • 2 tablespoons water
  • 1½ cups chopped tomato
  • ¾ teaspoon salt
  • 2 tablespoons chopped cilantro, for garnish
  • 1 tablespoon vegan butter (optional)
Instructions
  1. Combine the lentils with 2 cups of water in a saucepan. Partially cover and cook over medium heat until the lentils are tender, 25 to 30 minutes.
  2. While the lentils are cooking, make the tempering. Heat the oil in a skillet over medium heat. Add the onion and cook until golden brown, 5 to 6 minutes.
  3. In a blender, combine the garlic, cumin, coriander, cardamom, cinnamon, fenugreek, paprika, nutmeg, black pepper, sriracha, and 2 tablespoons of water. Blend to combine well.
  4. Add this paste to the onions in the skillet. Cook until fragrant, about 2 minutes. Stir in the tomatoes and salt, and cook until the tomatoes are tender, about 8 minutes. Mash the larger tomato pieces.
  5. Add the tempering to the lentils. Bring to a boil over medium heat. Reduce heat and simmer for another 5 minutes.
  6. Taste and adjust salt and spice. Garnish with cilantro and vegan butter, if using, and serve hot.

 

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Masala lentils dal recipe by Vegan Richa

Mango Curry Tofu

Tofu Mango Curry by Vegan Richa

Mangoes are abundant in India, where they are always juicy and sweet. In the United States, mangoes can be a bit tart. For desserts or curries like this one, I prefer mango pulp or puree in canned or bottled form. You can use a ripe mango, if you prefer, but be sure to puree it well before using. This is a simple recipe but the resulting dish is very alluring with its sweet and spicy sauce. It can easily be made soy-free. Recipe and photos from Vegan Richa’s Indian Kitchen * © 2015 by Richa Hingle. Vegan Heritage Press, LLC. reprinted by permission. more→

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