This recipe is vegan, gluten-free and packed with goodness. Its also really addictive and one of my favourite recipes to make (and eat!). I’m not vegan but I did complete a week-long Vegan Challenge in August 2015 which I blogged about at the time. Trying a variety of vegan dishes inspired me to get creative in the kitchen with plant-based cooking. This is one of the recipes I came up with and it has proven popular even among the most dedicated meat-eaters of the family! It is one of my favourite comfort foods.
This recipe makes one big pot or about 4-5 servings. I tend to always make the larger amount and just freeze whatever is left over in portions. More often than not though, nothing is leftover!
Indian Dal: The Recipe
- 1 tablespoon Coconut Oil
- 1 teaspoon Mustard Seeds
- 4 large Cloves of Garlic
- A thumb of fresh Ginger
- 1 Large Onion
- 4 Carrots
- 3 Celery Stalks
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1 teaspoon Pink Himalayan Salt
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Ground Cinnamon
- 2 teaspoons Turmeric
- 2 tablespoons Curry Powder (I use Schwartz Hot Curry Powder)
- 1 1/2 Cups of Lentils
- 1 cup Frozen Peas
- 1 tin of Chickpeas (rinsed)
- 1 tin of Tomatoes
- 4 cups of Vegetable Stock
- 2 teaspoons Liquid Aminos (Can use gluten-free Tamari also)
- Splash of Balsamic Vinegar
For the Salsa Dressing:
- Curly Parsley
- Place a large saucepan on a medium-high heat and add the coconut oil and mustard seeds. Fry for 1-2 minutes or until the mustard seeds begin to pop.
- Add chopped onion, minced garlic and ginger the pot and fry off for about 3-4 minutes until softened.
- Next add the finely chopped celery and carrot to the pot and allow to cook for about 5 minutes, stirring consistently.
- Add all of the spices to the pot; a teaspoon each of cumin, coriander, himalayan salt, ground cinnamon and cayenne pepper. (Note that the addition of Cayenne pepper adds a significant amount of heat to the dish and if you do not like it too hot then you should reduce the amount to a half or quarter teaspoon accordingly). Also add in the 2 tablespoons of curry powder – I really love the Schwartz hot curry powder in this recipe.
- Allow the veg to cook in the spices for a few minutes, continuing to stir, and then add the stock and lentils. I usually use a variety of lentils to make up the one and a half cups. For colour, I like red lentils as pictured below.
- Add the tin of tomatoes and frozen peas and turn up the heat to a boil before reducing to simmer.
- Allow the mixture to simmer and reduce for about 20 minutes or until the lentils are fully cooked. Stir every so often.
- Whilst the lentils are cooking prepare your salsa. Per person you will need half a large avocado and one tomato both chopped into cubes. Sprinkle with chopped parsley and the juice of half a lime (increase amounts per person as neccesary).
- Once your lentils are fully cooked, stir in the rinsed chickpeas, and add the liquid aminos and a dash of balsamic vinegar. (If you don’t have liquid aminos you can use gluten-free tamari, or if you don’t mind the gluten you can use soy sauce).
- Serve in a bowl, topped with salsa and a slice of lime.
The Clean Coconut x