Recipe: Indian Dal

 

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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.

recipe, vegan recipe

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

Ingredients:

  • 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

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For the Salsa Dressing:

  • Lime
  • Curly Parsley
  • Avocado
  • Tomato

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Method:
  1. 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.
  2. Add chopped onion, minced garlic and ginger the pot and fry off for about 3-4 minutes until softened.
  3. Next add the finely chopped celery and carrot to the pot and allow to cook for about 5 minutes, stirring consistently.
  4. 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.
  5. 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.
  6. Add the tin of tomatoes and frozen peas and turn up the heat to a boil before reducing to simmer.
  7. Allow the mixture to simmer and reduce for about 20 minutes or until the lentils are fully cooked. Stir every so often.
  8. 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).
  9. 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).
  10. Serve in a bowl, topped with salsa and a slice of lime.
  11. Enjoy!

The Clean Coconut x

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