Easy Vegetable Dhal
This vegetable dhal is as quick to make as it is delicious - it took me 20 minutes while procrastinating over my next blog entry! Best of all, you can substitute the ingredients with whatever vegetables you already have in the cupboard. So chances are you won't even need to leave the house!
Here’s the version I just whipped up - it makes enough for 3 large bowls:
2 cloves of garlic (if you're a garlic Queen like me, add more)
1 cup of peas
2 handfuls of baby potatoes, cut into small pieces
2 handfuls of chopped baby tomatoes
1.5 cups of dry red lentils
Salt & pepper
Dice the onion and fry lightly with a sprinkle of salt and olive oil.
Just as they’re starting to brown, add the garlic (chopped) and fry for another minute.
Add two teaspoons of curry powder, 1 teaspoon of turmeric, a pinch of cumin and a sprinkle of cinnamon. You can add more later to taste.
Throw the potatoes into the pan and cook for another minute.
Throw in your red lentils along with 2.5 cups of water, stir well and add some salt and pepper. You may have to add more water later on.
Let this cook for five minutes, stirring regularly. Meanwhile you can chop your carrots into pieces roughly the same size as you chopped the potatoes.
Add the carrots and peas and stir well. You can also add more salt, pepper and spices here to taste.
Cook for another 10 minutes, or until all the water has disappeared. If the water has already disappeared and the lentils aren’t cooked through, add more as needed.
The lentils should take on a mushy, baby-food type texture and the vegetables should be cooked through. When it all looks and tastes right, you have dhal!
I throw in the chopped tomatoes at the very end, uncooked, for a light and fresh taste scattered among the cooked veg.