Vegetable Daal


I was so impressed by my Toor Daal side dish recipe that I was inspired to invent a vegetarian main dish – this is great! Definately one to try out on the Mother-In-Law…
I managed to rupture my dried chilli – this made a much hotter dish, so if you don’t want to risk it, remove the chilli before pouring the cooked lentils into the onion mixture. This would be great served with breads.

Cooking Time – approx 45-60 minutes

Serves 4

Ingredients

  • 1 mug (250ml) Toor Daal (or other lentils), well rinsed
  • 3 mugs (750ml) Boiling Water
  • 1tbsp Ginger, grated
  • 1 whole Dried Chilli
  • 2 tsp Turmeric
  • 4 tbsp Vegetable Oil
  • 2 tsp Mustard Seed
  • 1 large Onion, chopped
  • 4 cloves Garlic, chopped
  • 1 tbsp Ginger, sliced
  • 2 tsp Cumin, roasted & ground
  • 4 tsp Coriander, roasted & ground
  • 6-10 dried Curry Leaves, crumbled
  • 3 medium Tomatoes, chopped
  • 1 1/2 tsp Salt
  • 1/2 tsp Chilli Powder
  • 1 tin (400ml) Coconut Milk
  • 2 small Potatoes, diced (about 200g)
  • 200g Butterut Squash, Cubed
  • 200g Sweet Potato, Cubed
  • 1 large Green Pepper
  • 1 tbsp Lemon Juice
  • Handful chopped Coriander Leaves

 

Method

  • In one pan, boil the lentils with the water, turmeric, dried chilli and grated ginger until soft (about 20 minutes). Stir occassionally – add extra water if they start to dry out too much
  • In a second pan fry the onions off in the oil for about 5 minutes until lightly browned. Stir in the garlic and ginger and cook for another minute
  • Stir in the tomatoes, cumin & coriander and cook for another few minutes until the tomatoes have softened and broken down.
  • Add the vegetables and coconut milk and stir well
  • Bring to the boil and stir in the cooked lentil mixture
  • Simmer gently until the vegetables are tender
  • Srit in the lemon juice & coriander leaves an serve in a bowl
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