Red lentil dal (vegan if you sub the ghee 😁). You can use toor dal or moong dal too. Tomato pappu is red lentils that is cooked until fall apart tender and simmered with a ginger, tomato and spice sauce. It has that much protein to compete heavily against a steak.
Red lentil dal (vegan if you sub the ghee 😁) step-by-step. Put the red lentils, water, turmeric, cumin and chilli in a saucepan (with a lid for later). Stir it regularly so the lentils don't stick. You can cook Red lentil dal (vegan if you sub the ghee 😁) using 11 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Red lentil dal (vegan if you sub the ghee 😁)
- You need 1/2 cup of (full not just to the ‘fill’ line) red lentils (about 125g).
- You need 400 ml of / 1 1/2 cups water.
- You need 1/2 tsp of ground turmeric.
- It’s 1/2 tsp of chilli powder or chilli flakes.
- You need 1/2 tsp of ground cumin.
- You need 2 of medium-sized tomatoes, chopped.
- Prepare 1 of onion, peeled and chopped.
- You need 2 cloves of garlic, peeled and crushed.
- It’s 1/2 tbsp of ghee or oil.
- You need of Salt and pepper.
- Prepare of To garnish: some chopped spring onion and/ or coriander.
Add the olive oil to a pot along with the chopped onions, crushed garlic and minced ginger and sauté until the onions are softened. Add the turmeric, coriander powder, cinnamon, curry powder and red lentils and sauté the lentils in the spices briefly and then add the canned chopped tomato, vegetable stock and coconut milk. Serve your red lentil masoor dal with steamed white rice, as is traditional in Indian cuisine, or, as the author suggests, as a soup with some hot buttered toast for a light meal. If you need to make this recipe dairy-free and vegan, you can of course substitute olive oil or vegetable oil for the Indian ghee.
Red lentil dal (vegan if you sub the ghee 😁) step by step
- Put the red lentils, water, turmeric, cumin and chilli in a saucepan (with a lid for later). Bring to the boil. Then turn down to a simmer, cover and simmer gently for about 20 mins. Stir it regularly so the lentils don’t stick. Add more water if needed..
- When the lentils are ready – or about 5 mins before, add the tomatoes to the pan and stir through. Take the lentils off the heat when ready. (You can also add spinach at this point- stirring it through so it wilts.).
- Heat the ghee or oil in a pan on a low- medium heat. Cook the onion and garlic, stirring regularly until soft..
- When the onion/ garlic are soft, stir them (and any ghee in the pan) into the lentils..
- Season. Serve and garnish with spring onions and coriander. Enjoy 😋.
What makes Red Lentil Dal easy to cook? Red Lentils or split red lentils (Masoor) are the fastest cooking lentils around. You don't need any special equipment like pressure cookers or instant pots to cook red lentils. Red lentil dal was the first meal Paul ever cooked for me, probably just about the only thing he could cook as an Austrian meat eater to impress an English vegetarian he'd just met. This red lentil dal recipe is thick, creamy, and full of Indian spices.