Easy Vegan Dal

• Vegan
• Gluten free

• Produce

  • 2 cloves Garlic
  • 1 tsp Ginger
  • 2 Green chili peppers, small spicy
  • 3/4 cup Lentils / moong dal, yellow
  • 1 Onion, small

• Baking & Spices

  • 1/4 tsp Chili powder
  • 1/4 tsp Garam masala
  • 1/2 tsp Mustard seeds, black
  • 3/4 tsp Salt
  • 1/3 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 3/4 tsp Cumin seeds

• Liquids

  • 3 cups Water

Found on cilantroandcitronella.com

Ingredients

• ¾ cup (200 grams) yellow lentils / moong dal
• 3 cups water
• 2 tablespoons oil
• ¾ teaspoon cumin seeds
• ½ teaspoon black mustard seeds
• 1 small onion, chopped
• 1 teaspoon chopped ginger
• 2 cloves of garlic, chopped
• 2 small, spicy green chili peppers, one chopped and one whole with a slit cut in it
• ¾ teaspoon salt
• ¼ teaspoon chili powder
• ¼ teaspoon garam masala
• 1/3 teaspoon turmeric

Directions

• Rinse the lentils until the water runs clear. Put them in a pot with 3 cups of water and bring to a boil. Skim the foam off the top and reduce heat to low and simmer, partially covered, until soft – 30 to 40 minutes. Whisk the lentils to break them up a bit and get a creamy consistency.
• Just before the lentils are finished cooking, heat the oil in a large pan over medium heat. Add the cumin and mustard seeds and fry, stirring, for a minute or until the cumin seeds darken in colour slightly and start to crackle and pop. Add the onion and fry until transparent then add the ginger, garlic and chili peppers and fry until soft.
• Turn off the heat and add the remaining spices. Use the residual heat in the pan to cook the spices, stirring, for a couple of minutes. Add the yellow lentils to the pan and mix well. You can add more water if you like it thinner or put it back on the heat to reduce it to thicker.

Nutrition