Vegan 30-Minute Daal Stew
Ingredients
- 2 cups mixed daal or red and yellow lentils, rinsed (reduce to 1.5 cups for soupier consistency)
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds (optional)
- 2 red dried chili peppers
- 1 cup diced red onion
- 4 garlic cloves, minced
- 1 tablespoon minced ginger root
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon garam masala or 1 teaspoon curry powder (optional)
- 1 teaspoon salt or to taste
- 1 tablespoon tomato paste or 2 chopped fresh tomatoes
- 1 quart vegetable stock or broth
- Juice of half a lime
- Chopped cilantro leaves for garnish
Preparation
Heat the oil in a medium saucepan over medium heat.
Add the cumin, mustard, fenugreek seeds and chili peppers. Fry for a few seconds.
Add the onions and sauté until soft.
Add the garlic, ginger, turmeric, cardamom, garam masala and tomato paste or fresh tomatoes. Sauté for 5 minutes until all aromas are released.
Add the washed lentils and combine all together.
Slowly add the vegetable stock.
Mix the daal to ensure it is not sticking to the bottom of the pan.
Bring to a boil, then simmer for 20 minutes until the daal is soft.
Serve with chopped cilantro, coconut yogurt, naan and lime wedges.
Notes
You can use just one kind of lentil to make this dish.
Reduce the lentils to 1.5 cups for a more soupy consistency.
