Dahl
Description
You can’t go wrong with this comforting vegan Dahl recipe packed with protein and nutrients and so simple to make. Ago-to for anyone who loves Indian cuisine as much as I do.
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Ingredients
| 3 tbsp olive oil or vegetable oil |
| 1 onion, diced |
| 3 cloves of garlic, minced |
| 2 tbsp fresh ginger peeled and minced |
| 1 tsp mustard seeds |
| 1 tsp fenugreek seeds |
| 1 tsp ground cumin |
| 1 tbsp garam masala |
| 1/4 tsp cayenne pepper |
| 1 cup red lentils, rinsed 200 g |
| 2 potatoes, peeled and diced 300 g |
| 3 cups of cauliflower florets 300 g |
| 3 tbsp tomato paste |
| 3 cups vegetable broth 750 ml |
| 1 tsp salt (may vary) |
Directions
- 1
- In a saucepan, sauté the onion in oil for 5 minutes.
- 2
- Add garlic, ginger, mustard seeds, fenugreek, cumin, garam masala, cayenne pepper and cook for 1 minute stirring constantly.
- 3
- Add lentils, potatoes, cauliflower, tomato paste, vegetable broth and bring to a boil.
- 4
- Simmer gently, uncovered, stirring frequently, for about 30 minutes or until the lentils are very tender.
- 5
- Serve with basmati rice and garnish with coriander.
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