Masala Lentils

Vegan Richa's Indian Kitchen cookbook cover

5 from 2 votes

Richa says, "If you want to impress someone with a dal, make it this one. Don't be afraid of the number of spices - it 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 tadka is another secret to getting the right flavor profile. Serve this as a part of a meal, or with rice or naan or other flatbread."

Prep Time20

Cook Time30

Total Time50

Course: Entrées

Cuisine: American, Indian

Diet: Vegan

Servings:

Calories: 156kcal

Author: Jenn Sebestyen

Ingredients

¾ cup brown lentils picked over, rinsed and drained
2 cups water
2-3 teaspoons safflower or other neutral oil
½ cup finely chopped red or white onion
6 cloves garlic chopped
½ teaspoon ground cumin
2 teaspoons ground coriander
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon fenugreek leaves or ⅛ teaspoon fenugreek seeds
1 teaspoon sweet or hot paprika
⅛ teaspoon nutmeg
¼ teaspoon black pepper
1 ½ tablespoons sriracha or other hot sauce to taste
2 tablespoons water
1 ½ cups chopped tomato
¾ teaspoon salt
2 tablespoons chopped cilantro for garnish
1 tablespoon vegan butter optional

Instructions

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.
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.
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.
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.

Nutrition