Red Lentils and Vegetable Dal

 

                    A dal is a dish of simmered lentils flavored with aromatic spices and usually served as a sauce. But add extra vegetables and it becomes a light and easy vegetarian meal. Serve with a selection of Indian-style breads and plain yogourt or raita.

4 portions

• 1 onion, chopped
• 2 large garlic cloves, crushed
• 1 green chili pepper, desseeded and chopped
• 1 carrot, peeled and grated
• 1 eggplant, chopped
• 1 tablespoon vegetable oil 
• 2 tablespoons water
• 1 teaspoon ground cumin
• 1 teaspoon mild curry powder
• 2 teaspoons black mustard seeds
• ¾ cup split red lentils
• 3 cups diluted salt-reduced or homemade vegetable stock
• 1 zucchini, halved and sliced
• 1 large tomato, chopped
• 2 tablespoons chopped fresh cilanntro

1. Put the onion, garlic, chili pepper, carrot and eggplant into a flameproof casserole dish or large saucepan and stir in the oil and water.
2. Heat until it starts to sizzle, then cover and cook gently for aout 5 minutes until softened.
3. Uncover and stir in the spices, cook for 1 minute, then stir in the lentils and stock.
4. Bring to a boil, then add the zucchini and tomato.
5. Cover and simmer gently for 15 minutes, then uncover for a further 5 minutes, by which time the lentils should have burst open and thickened the liquid.
6. Serve garnished with coarsely chopped cilantro.

Tip : This can be made a day in advance. You may need to add a little more water if it has thickened too much. It is also suitable for freezing.

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