Red Lentil Dal (gluten free, dairy free, vegan)

Last updated on 24.2.2021

This recipe is for 4 servings.

Ingredients

1 tbsp garlic infused oil
2 tsp cumin seeds
25 g scallions – green parts only, chopped
1 tbsp (22 g) ginger paste
1 green chilli – deseeded, minced
3 large tomatoes (360 g)
5 dried curry leaves
1 ½ tsp ground coriander
¾ tsp turmeric
¾ tsp garam masala
1 ½ cup (275 g) red lentils – rinsed
2 cups water
3 cubes broth
1 cup light coconut milk
30 g cilantro – chopped
280 g tofu (or paneer) – cubed
Basmati rice

Cooking instuctions

  • Fry cumin seeds in oil for 30 seconds.
  • Add scallions, ginger paste and chilli and saute for a minute.
  • Blend tomatoes and spices in a food processor until smooth. Add to the pan and cook for 10 minutes until reduced.
  • Add lentils, water, stock and coconut milk and simmer, covered, for 20 minutes.
  • Grill tofu
  • Make rice
  • When lentils are cooked and water absorbed, stir in cilantro and serve.

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