Friday, 13 April 2012

Vegan Dahl Recipe

Red lentil dahl with brown rice and fresh coriander.
Vegan lentil dahl is warm, stodgy comfort food... perfect Friday night food for the end of a long week. This vegan dahl recipe includes grated carrot, chopped mushroom and red pepper to add extra texture and flavor.

Traditional Indian food is cooked in ghee (butter). However, it is easy to make vegan Indian food by substituting ghee for oil. Any type of oil will do, providing it does not have a strong flavor. I used sunflower oil.

Ingredients (Serves 4)

  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon black mustard seeds
  • 500g grated carrot
  • 2 mushrooms, finely chopped
  • 1 red bell pepper, chopped into ~1cm pieces
  • 1 liter vegetable stock
  • 1/2 cup dried split red lentils
  • 1 tablespoon curry powder
  • salt and pepper
  • 1/2 cup fresh coriander

How to Make Lentil Dahl

Step 1 Heat a little oil in a non-stick saucepan. Add cumin and mustard seeds and fry until the mustard seeds begin to pop.
Step 2 Add the grated carrot, mushroom and pepper, and fry while stirring for 10 minutes.
Step 3 Add the vegetable stock and the lentils.
Step 4 Add curry powder, and salt and pepper to taste.
Step 5 Simmer until the lentils cook together into a thick mush. Add the coriander just before serving, but save a little for garnishing.

What to Serve with Dahl: Serve vegan dahl with rice and saag aloo.

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