I was reminded of this red lentil dhal dish I made a et while back, when my food photo exchange friend, a pretty decent cook himself, was talking about Indian dishes and his latest cooking exploits.
It’s a tasty veggie recipe that’s perfect for making sure you get your 5-a-day! And the spices make it delicious and flavourful.
This is a Vegan Sparkles recipes with my tweaks – the link to the original recipe is here.
It’s super easy to make, looks colourful and enticing, and is both vegetarian and vegan. And for us Antipodeans coming into summer, it’s a great dish to serve for an alfresco lunch. And if you’re in the Northern Hemisphere, it would make a hearty first course in an Indian style banquet.
1 tbsp vegetable oil
½ onion, finely chopped
1 cup sweet potato, chopped into cubes
1 tsp grated fresh ginger
2 tsp mustard seeds (black or yellow)
¾ tsp ground cayenne pepper
1½ tsp ground cumin
1½ tsp ground turmeric
1½ tsp garam masala
½ tsp ground coriander
1 clove garlic, chopped
1½ cups dried red lentils
4 cups vegetable stock
2 cups water
1 tsp honey
1 cup grated and pulped carrot
1 cup broccoli florets
1 cup cherry tomatoes, halved
1 cup baby spinach leaves
½ tsp nigella seeds
Heat the oil in a large saucepan or frying pan over a medium heat. Add onion and sweet potato and fry gently until onion is soft. Add ginger, mustard seeds, cayenne pepper, cumin, turmeric, garam masala coriander and garlic to the pan, and cook, while stirring, until mustard seeds begin to pop.
Add the lentils, stock and water and simmer for 10 minutes. Stir in the honey. Put the carrot pulp, broccoli and cherry tomatoes into the dahl and simmer for another 15 minutes.
The dahl will be cooked and somewhat reduced. If it’s looks a little too dry, add more water, or if it’s too liquidey, reduce down a bit more.
Remove from the heat and carefully stir in the spinach leaves until they are just wilted. Scatter the nigella seeds just before serving over the dish. They will give an interesting black fleck to the dish!
Color my world. 🌎🍃