Vegan Dal Food
VEGAN DAL
Richly flavored with curry paste and garam masala, this filling dal comes together fast.
Provided by Food Network Kitchen
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent and softened, about 5 minutes. Stir in the lentils, tomatoes and 3 1/2 cups water and bring to a boil over high heat. Reduce the heat and simmer, uncovered, stirring occasionally, until the lentils are tender, 10 to 15 minutes.
- Stir in the curry powder, curry paste, garam masala, garlic powder, onion powder, chili powder, turmeric and some salt and pepper. Reduce the heat to low and stir in the coconut milk.
- Serve with the basmati rice, lime wedges and cilantro.
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- Rinse the whole urad dal and kidney beans and scrub them with your hands; drain the water and repeat this process a few times.
- Cover the lentils and beans with a few inches of cold water. Add the baking soda. Soak for 8 hours (or overnight). Drain and rinse several times, until the water runs clear. Note: you can quick soak them by covering them with boiling water for 4 hours.
- Cook the lentils and beans. Transfer them to a medium saucepan and cover with 1 to 2 inches of water and ½ teaspoon kosher salt. Cover and bring to a boil, skimming off the foam that rises to the surface once it starts to boil. Boil uncovered for 10 minutes, then reduce the heat to maintain a simmer and simmer for 80 to 90 minutes until the beans and lentils are very soft. If the water evaporates during simmering, add freshly boiled water as needed.
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