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Vegetable Dhal

Dhal’s are a firm family favourite during times when we are being Vegan. The lentils thicken up the Dhal curry nicely and add real substance to the dish (as well as giving extra creamyness). Not only that but lentils generally taste great if cooked properly.

This Dhal recipe is very simple to cook and you can use your favourite combination of vegetables. We have used cauliflower, carrots green beans & peas. The recipe is similar to most of our curry recipes but we add more stock to cook the dahl and Vegetables. Also there are no tomatoes for the base of this recipe.

Serve with Naan bread or Basmati Rice. We served ours with Wild Rise which has an earthy flavour that goes well with vegan currys.


Vegetable Dahl
 
Prep time
Cook time
Total time
 
A hearty Lentil Dahl Recipe that is Vegan and Simple to Make. With cauliflower, carrots, green beans and pease.
Serves: 2-3
Ingredients
  • ½ stick cinamon
  • 4-5 cardamom pods
  • 5 fresh curry leaves
  • 4 cloves
  • 2 medium onions, chopped
  • 1+1/2 tsp ginger, garlic and chilli paste [Instructions below]
  • 1 tsp medium curry powder
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp paprika
  • ½ tsp red chilli powder (optional)
  • ¼ tsp turmeric powder
  • 1 tsp garam masala
  • 1 cup vegetable stock
  • Water
  • 1 Cup red lentils, washed, soacked and drained for 10 minutes
  • Cauliflower
  • Carrots, chopped
  • Green beans
  • Peas
  • 1 handful of fresh coriander
Instructions
Ginger, Garlic & Chilli Paste
  1. In a blender mix together equal amounts of ginger and garlic and fresh green or red chilli (amount of chilli depends on how hot you like it)
  2. Blend and add a little water and oil to bind it all together until you get a smooth paste. prepare the ginger garlic paste
For the Curry
  1. Begin by gently heating (low heat) 2 tbsp vegetable oil in a wok or saucepan
  2. Add the cinnamon, cardamom pods and cloves and allow to infuse the oil gently for 2-3 minutes
  3. Turn up the heat Add the fresh curry leaves and fry for 30 seconds flavour the oil and fry the onions
  4. Add the onions and fry on a medium heat until golden for 5-8 minutes
  5. Add the ginger, garlic and chilli paste and fry for 1 minute
  6. Turn the heat down to low
  7. Add the curry powder, cumin, ground coriander, paprika and chilli powder and fry for 1-2 minutes. fry the spices
  8. Add the vegetable stock. Top up with water if more liquid is required (or more stock).Add the vegetable stock
  9. Add the lentils and allow to cook for 15-20 minutes Add the lentils
  10. Once the lentils are half cooked and have plumped up and absorbed some of the water add the vegetable which should only need 10 minutes to cook, but leave the peas till the end.
  11. 5 minutes from the end add the peas.Add the vegetables
  12. Add the garam masala and fresh coriander, allow to mix through for 1 minute then serve.

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2 Comments

  1. Murali

    no salt?

    • The Mongolian Chef

      Hi Muralis, the salt goes in at the end, you can check he seasoning and adjust to your own taste in case your stock is already salty.

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