Masala Lentils<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\tRicha Hingle
\nVegan Richa's Indian Kitchen<\/i><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tIf you want to impress someone with a dal, make it this one. Don\u2019t be afraid of the number of spices\u2014it is quite simple to make. The spices and garlic are blended to a paste and fried in the oil. A hot sauce (chiles, garlic, and vinegar) in the\u00a0tadka\u00a0is another secret to getting the right flavor profile. Serve this as a part of a meal, or with rice or naan or other flatbread.<\/span><\/p>Ingredients<\/span><\/p>- 3\/4 cup brown lentils, washed and drained\u00a0<\/span><\/li>
- 2 cups water\u00a0<\/span><\/li>
- 2 to 3 teaspoons safflower or other neutral oil\u00a0<\/span><\/li>
- 1\/2 cup finely chopped red or white onion\u00a0<\/span><\/li>
- 6 cloves garlic, chopped\u00a0<\/span><\/li>
- 1\/2 teaspoon ground cumin\u00a0<\/span><\/li>
- 2 teaspoons ground coriander\u00a0<\/span><\/li>
- 1\/2 teaspoon ground cardamom\u00a0<\/span><\/li>
- 1\/2 teaspoon ground cinnamon\u00a0<\/span><\/li>
- 1\/2 teaspoon fenugreek leaves or 1\/8 teaspoon fenugreek seeds\u00a0<\/span><\/li>
- 1 teaspoon sweet or hot paprika\u00a0<\/span><\/li>
- 1\/8 teaspoon nutmeg\u00a0<\/span><\/li>
- 1\/4 teaspoon black pepper\u00a0<\/span><\/li>
- 1 1\/2 tablespoons sriracha or other hot sauce, to taste\u00a0<\/span><\/li>
- 2 tablespoons water\u00a0<\/span><\/li>
- 1 1\/2 cups chopped tomato\u00a0<\/span><\/li>
- 3\/4 teaspoon salt\u00a0<\/span><\/li>
- 2 tablespoons chopped cilantro, for garnish\u00a0<\/span><\/li>
- 1 tablespoon vegan butter (optional)\u00a0<\/span><\/li><\/ul>
Directions<\/span><\/p>Combine the lentils with 2 cups of water in a saucepan. Partially cover and cook over medium heat until the lentils are tender, 25 to 30 minutes.\u00a0<\/span><\/p>While the lentils are cooking, make the tempering. Heat the oil in a skillet over medium heat. Add the onion and cook until golden brown, 5 to 6 minutes.\u00a0<\/span><\/p>In a blender, combine the garlic, cumin, coriander, cardamom, cinnamon, fenugreek, paprika, nutmeg, black pepper, sriracha, and 2 tablespoons of water. Blend to combine well. Add this paste to the onions in the skillet. Cook until fragrant, about 2 minutes. Stir in the tomatoes and salt, and cook until the tomatoes are tender, about 8 minutes. Mash the larger tomato pieces.\u00a0<\/span><\/p>Add the tempering to the lentils. Bring to a boil over medium heat. Reduce heat and simmer for another 5 minutes. Taste and adjust salt and spice. Garnish with cilantro and vegan butter, if using, and serve hot.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t![\"\"](\"https:\/\/peaceadvocacynetwork.org\/wp-content\/uploads\/2019\/09\/Masala-Lentils-Richa-Hingle-IMG-800x1024.jpg\")
\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t
Richa Hingle
\nVegan Richa's Indian Kitchen<\/i><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tIf you want to impress someone with a dal, make it this one. Don\u2019t be afraid of the number of spices\u2014it is quite simple to make. The spices and garlic are blended to a paste and fried in the oil. A hot sauce (chiles, garlic, and vinegar) in the\u00a0tadka\u00a0is another secret to getting the right flavor profile. Serve this as a part of a meal, or with rice or naan or other flatbread.<\/span><\/p>Ingredients<\/span><\/p>- 3\/4 cup brown lentils, washed and drained\u00a0<\/span><\/li>
- 2 cups water\u00a0<\/span><\/li>
- 2 to 3 teaspoons safflower or other neutral oil\u00a0<\/span><\/li>
- 1\/2 cup finely chopped red or white onion\u00a0<\/span><\/li>
- 6 cloves garlic, chopped\u00a0<\/span><\/li>
- 1\/2 teaspoon ground cumin\u00a0<\/span><\/li>
- 2 teaspoons ground coriander\u00a0<\/span><\/li>
- 1\/2 teaspoon ground cardamom\u00a0<\/span><\/li>
- 1\/2 teaspoon ground cinnamon\u00a0<\/span><\/li>
- 1\/2 teaspoon fenugreek leaves or 1\/8 teaspoon fenugreek seeds\u00a0<\/span><\/li>
- 1 teaspoon sweet or hot paprika\u00a0<\/span><\/li>
- 1\/8 teaspoon nutmeg\u00a0<\/span><\/li>
- 1\/4 teaspoon black pepper\u00a0<\/span><\/li>
- 1 1\/2 tablespoons sriracha or other hot sauce, to taste\u00a0<\/span><\/li>
- 2 tablespoons water\u00a0<\/span><\/li>
- 1 1\/2 cups chopped tomato\u00a0<\/span><\/li>
- 3\/4 teaspoon salt\u00a0<\/span><\/li>
- 2 tablespoons chopped cilantro, for garnish\u00a0<\/span><\/li>
- 1 tablespoon vegan butter (optional)\u00a0<\/span><\/li><\/ul>
Directions<\/span><\/p>Combine the lentils with 2 cups of water in a saucepan. Partially cover and cook over medium heat until the lentils are tender, 25 to 30 minutes.\u00a0<\/span><\/p>While the lentils are cooking, make the tempering. Heat the oil in a skillet over medium heat. Add the onion and cook until golden brown, 5 to 6 minutes.\u00a0<\/span><\/p>In a blender, combine the garlic, cumin, coriander, cardamom, cinnamon, fenugreek, paprika, nutmeg, black pepper, sriracha, and 2 tablespoons of water. Blend to combine well. Add this paste to the onions in the skillet. Cook until fragrant, about 2 minutes. Stir in the tomatoes and salt, and cook until the tomatoes are tender, about 8 minutes. Mash the larger tomato pieces.\u00a0<\/span><\/p>Add the tempering to the lentils. Bring to a boil over medium heat. Reduce heat and simmer for another 5 minutes. Taste and adjust salt and spice. Garnish with cilantro and vegan butter, if using, and serve hot.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t
If you want to impress someone with a dal, make it this one. Don\u2019t be afraid of the number of spices\u2014it is quite simple to make. The spices and garlic are blended to a paste and fried in the oil. A hot sauce (chiles, garlic, and vinegar) in the\u00a0tadka\u00a0is another secret to getting the right flavor profile. Serve this as a part of a meal, or with rice or naan or other flatbread.<\/span><\/p> Ingredients<\/span><\/p> Directions<\/span><\/p> Combine the lentils with 2 cups of water in a saucepan. Partially cover and cook over medium heat until the lentils are tender, 25 to 30 minutes.\u00a0<\/span><\/p> While the lentils are cooking, make the tempering. Heat the oil in a skillet over medium heat. Add the onion and cook until golden brown, 5 to 6 minutes.\u00a0<\/span><\/p> In a blender, combine the garlic, cumin, coriander, cardamom, cinnamon, fenugreek, paprika, nutmeg, black pepper, sriracha, and 2 tablespoons of water. Blend to combine well. Add this paste to the onions in the skillet. Cook until fragrant, about 2 minutes. Stir in the tomatoes and salt, and cook until the tomatoes are tender, about 8 minutes. Mash the larger tomato pieces.\u00a0<\/span><\/p> Add the tempering to the lentils. Bring to a boil over medium heat. Reduce heat and simmer for another 5 minutes. Taste and adjust salt and spice. Garnish with cilantro and vegan butter, if using, and serve hot.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t