This is a dal recipe I brought back with me from India a few years ago. I've added some extra vegetables to it to make it a little more substantial. Its an authentic recipe with a couple tweaks, and still fairly simple and quick. I serve this over rice or with my recipe for Soft and Thick Flatbread (my more convenient substitute for naan bread).
For a more authentic texture, break the lentils down into a paste with your potato masher
Gypsy Boots Trail |
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Prep Time
15 minutes |
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Cook Time
45 minutes |
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Total Time
60 minutes |
Ingredients
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Directions
- In a large frying pan or wide bottomed pot, with 2 tbsp olive oil and over medium heat, cook together carrots, green pepper, zucchini, onion and cumin until onions begin to brown and carrots begin to soften
- Once softened, add ginger and garlic until aromas settle, 2-3 minutes
- Add tomato paste next and allow it to cook for 1-2 minutes to bring the flavour forward
- Next, add diced tomatoes and finely chopped jalapeño pepper and cook until tomatoes have softened
- At this point add lentils, turmeric, chill powder, and water and leave the dal to simmer for 30 minutes
- At the 20 minute mark I like to use a potato masher to break down lentils for a thicker dal
- Dal is ready once water has cooked out, lentils are soft and mixture has thickened
- Add garam masala and salt before serving