A tradition Indian dish
Inspired by: yupitsvegan
- 1 cup brown lentils washed and drained
- 3 cups water
- 3 to 3 tsp safflower or other neutral oil
- 1 cup finely chopped red or white onion
- 7 cloves garlic chopped
- 1 tsp ground cumin
- 3 tsp ground coriander
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 1 tsp fenugreek leaves (or 1/8 teaspoon fenugreek seeds)
- 2 tsp sweet or hot paprika
- 1 tsp nutmeg
- 1 tsp ground black pepper
- 2 tbsp sriracha or other hot sauce to taste
- 3 tbsp water
- 2 cups chopped tomato
- 1 tsp salt
- 3 tbsp chopped cilantro for garnish
- 2 tbsp vegan butter for garnish (optional)
- 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.