Wednesday, 3 June 2015

Masoor Daal (Red Lentil Curry)

Ahhh, the humble lentil.  What can I say about lentils that most don't already know?  They are not a particularly glamorous food but they are full of fibre, easy on the pocketbook, very quick cooking, and simply put ~ delicious.  

You might think this meatless wonder would be a hard sell for dinner but my husband and children clap their hands with delight when I tell them we are having daal.  Serve this filling meal over a bed of fluffy basmati or a side of cauliflower rice ~ whatever you lean towards, I doubt you will be disappointed. I like this meal with a kick of spice and ~on special occasions~ serve it with a decadent pakora to make it feel like a special take-away treat. 

Throw all the ingredients in the slow cooker in the morning with a cup less of stock and have it ready for when you come home or cook it up on the stove-top in about 30 minutes.

Masoor daal and basmati rice with veggie pakoras.

  • 2 carrots, grated
  • 1 stick of celery, finely diced
  • 1 medium sized onion, finely diced
  • 4 sprigs of coriander or parsley, chopped
  • 2 bird's-eye chillies or 1/4 tsp. cayenne pepper (optional)
  • 2 Tbsps. rice bran oil or coconut oil
  • 1 Tbsp. fresh ginger, grated
  • 1 tsp. fresh garlic, minced
  • 1/2 tsp. ground turmeric
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 cup of dried red lentils
  • 5 cups of vegetable stock, water, ~ or chicken stock
  • 1 tsp. of salt or to taste
In a medium-sized pot, sauté parsley/ coriander, carrots, celery, and onion in oil for a few minutes until translucent.  Add the chillies, ginger and garlic and cook for another minute then add the vegetable stock, spices, and lentils; bring to a gentle simmer.  Cook for approximately a minimum of 30 minutes, stirring occasionally to ensure the curry does not stick.  I like daal thick but runny;  just use less water/stock should you like it thicker.  Garnish with more chopped coriander or parsley. Serves 4-5 depending on portion sizes.

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