Hello everyone! Sorry it’s been awhile since I’ve posted something. Life’s been quite busy and I’m just trying to get caught up with everything after the holidays. Hope everyone had a great Christmas and New Year’s with loved ones and ate lots of delicious foods. I sure did! I’ve been wanting to post this Indian dal recipe for awhile now. I make this almost every week. It’s so easy and so healthy. I love love love lentils and Indian food. This recipe is fast, easy, and doesn’t have all that butter and cream traditional Indian food has. It’s oil-free with a kick of spiciness and garlic. If you don’t like how spicy it is, you can take out the chili and tone down the cayenne pepper. This is great as leftovers too! Serve it with some vegan naan, brown rice, or quinoa and you get a delicious home cooked dinner! Oil Free Spicy Garlic Indian Dal
For the sauce:
1/2 yellow or red onion
2 large tomatoes or 3 smaller tomatoes
5 cloves of garlic
1/2 inch fresh ginger
1 hot green chile (optional, I omit this since I don’t like it very spicy)
1 tsp coriander powder
1/4 – 1/2 tsp cumin seeds or ground cumin
1 tsp garam masala
For the Lentils:
1 cup red lentils
2.5 cups water
1 tsp sea salt
1/2 tsp turmeric
1/2 tsp paprika
1/4 – 1/2 tsp cayenne pepper
Put all the “sauce” ingredients into a high-speed blender and blend until smooth. Add to a saucepan over medium heat. Cook for 10 to 12 minutes or until it thickens a bit. Stir occasionally.
Wash the lentils, drain and add to the sauce with water, salt, turmeric, paprika, and cayenne pepper. Stir well and partially cover and cook for 20-25 minutes or until lentils are tender to preference. Cook longer for mushier lentils.
Serve over rice, flatbread, naan, quinoa, or crackers. You can also garnish with some lemon juice and cilantro. Enjoy!
(Recipe adapted from Vegan Richa)