Packed full of fibre and protein, this hearty Indian dish combines black lentils and wholesome
vegetables, making it the perfect healthy vegan treat. Best of all, it has a distinctive rich flavour
thanks to its aromatic spices. It’s delicious as a main course or as an accompaniment to other
2 cup Black Masoor Dal
4 cups of water 1/2 tsp chilli powder 1/2 tsp Turmeric Powder
Salt to taste
1 onion finely chopped 1 tomato pureed 2 tbsp oil 1/4 tsp asafoetida (hing) (optional) 1 tsp cumin Seeds 1 tsp chilli powder 1 tsp garlic pureed 1 tsp ginger pureed 1 tbsp dried fenugreek leaves 2 tbsp chopped cilantro for garnish
1. Wash the dal and soak in enough water for 20 minutes. Drain the water and add to the pan of hot water, add salt, turmeric powder, chilli powder, and cook until dal is softened.
2. In a pan add oil, once the oil is hot, add onions, ginger, and garlic to the pan and saute for 4-5 mins, add asafoetida, cumin seeds, red chilli powder and saute for a couple of minutes, then add the pureed tomatoes and cook for a further 4-5 mins on medium heat.
3. Add the cooked dal to the onion mixture, mix well, taste and adjust salt if needed, add chopped cilantro, dried fenugreek leaves and serve.
Serve with Rice, Roti or Nan.
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