Give them

Meatless Monday – Indian Red Lentil Dhal

Family Friendly Plant-Based Recipes

dhal 640 cropThe Emmanuel Class session began this week and I have been cooking two meals a day for forty people, with help of course! It can be a lot of fun, but the first week is always the hardest.  I have made several trips to the grocery store with multiple carts over flowing with food. One time a borrowed three extra boys from a friend just to help me push the four carts around the grocery store.  So between shopping and cooking I have done little else.
We have mostly been making recipes from our cookbook but today I tried something new for out “Indian food day’ I made Aloo Gobi based in this recipe. But as usual I made a few adjustments.

  1. I replaced some the cauliflower with chickpeas.
  2. Added extra potatoes
  3. used some chili paste because I didn’t have any Serrano pepper.(somehow I lost my list on that crazy shopping excursion with 4 teenage boys!)

I made the recipe times five, every bit of it was gone and people were asking for more.

I also made Dhal from our book so I thought I would share the recipe with you. It has a light coconut taste and a little spice, it is a great way to give your family a taste of food from other countries. It is also perfect for meatless Monday because it is “Naturally Meat Free”.

 

dhal detail 1

 

 

 

Dhal (Indian Lentils)

  • 2 tablespoons oil
  • ½ medium onion, chopped
  • 2 teaspoons, rounded , garlic paste
  • 2 teaspoons, rounded , fresh grated gingerroot or ginger paste
  • 1 can (6 ounces) tomato paste
  • 2 teaspoons, rounded, mild curry paste
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 4 cups water
  • 1 can (14 ounces) lite coconut milk
  • 1 cup dried red lentils
  • ½ teaspoon salt, or to taste

1. Heat oil in large saucepan over medium heat. Add onion; cook until softened, stirring occasionally.
2. Add garlic and ginger; cook 1 minute, stirring.
3. Add tomato paste, curry paste, coriander, and cumin; cook 3 minute, stirring constantly to avoid burning.
4. Add water, coconut milk, and lentils; stir to mix well.
5. Bring to a boil over high heat; reduce to a simmer and cook, partially covered, until lentils are soft, 40 to 45 minutes, stirring occasionally and adding water as needed. Season with salt and serve.

 

You may also like these

Leave a Comment

Your email address will not be published. Required fields are marked *

Search Recipes

Subscribe to Our Newsletter

Recent Recipes

Featured Video