Continuing the vegetarian series, I had a lot of interest on Facebook to see this recipe, so here it is. I invite you to try making this. You won’t be sorry and you won’t miss the meat. It’s filling and flavorful. It was so good that I forgot to take pictures when we sat down to dinner.
1 1/2 cups red (they’ll look pink) lentils, rinsed and checked for stones/twigs/etc
1 medium onion, diced
2 cloves minced garlic
2 tablespoons butter (or olive oil)
2 tablespoons red curry paste
2 teaspoons garam masala
1 teaspoon curry powder
1/2 teaspoon turmeric
1 teaspoon sugar
1 teaspoon minced ginger
1/4 teaspoon cayenne pepper
Salt and pepper to taste.
1 14 ounce can tomato puree
1/2 cup chopped tomatoes
1/4 cup coconut milk. If you don’t like it or can’t find it, you can use cream
Some recipes for dal say cook lentils ahead of time, but I just don’t have that sort of time sometimes, so here’s what I did and it turned out just fine.
Heat butter or olive oil in a frying pan or pan. Add onions and garlic and cook until soft.
Add spices, sugar and ginger and mix with onions and garlic. Cook for a couple of minutes to allow the spices to “bloom”
Add tomato puree and chopped tomatoes and stir to combine.
Add lentils and stir.
Cook on medium low for 30-40 minutes. If it looks too thick or dry, add 1/2 cup water. My favorite Indian recipes say “cook until it’s mush” and that’s pretty much the truth. Cook until the lentils are at the desired softness.
Serve over basmati or brown rice. Sprinkle chopped cilantro over the top if you’d like. Also serve with whole wheat na’an and with fresh fruit on the side.