Friday, May 15, 2015

Vegan Tarka dal

I rarely get to experiment with bold flavors as my partner Andy just can't eat spicier things, But tonight he actually liked it, After a bit of "It's a little hotter than I like...but good" He ate it and enjoyed it.

1 Onion chopped
3 Tomatoes chopped
3 Green Chilies chopped finely
4 Cloves Garlic
2 Tbsp Oil
1 Tbsp Dairy free Butter
1 tsp heaped fresh Ginger
1+1/4 cups Yellow Split Peas or Red Lentils
1 tsp Chili Flakes (optional)
1/2 tsp Garam Masala
1 tsp Cumin Powder
1/2 tsp Ground Coriander
1 tsp Coriander Seeds
1 tsp Turmeric
1 litre of Cold Water
Salt to taste

In a sauce pan add the water and pea's bring to a boil and skim off any foam turn down to a simmer and cook the pea's for 30mins or till tender, Take off the heat and with a fork mash them up slightly you want them to look like porridge once they have cooled, so if it looks very watery they will thicken.

In a pot add the oil and butter and over medium to high heat add the coriander seeds approx 1 min and add the onion,

Now add the garlic and ginger and turn down to medium/low so they don't burn, Add the rest of the spices now and the green chilies, stir well cook for a further 2 mins and add some salt now,

Add the tomatoes now and stir well, Stir continuously and mash the tomatoes slightly as you go.

It's ready when the tomatoes break down and meld in to the mixture. It adds moisture and further flavor to the dish.

Now remove from heat and put the pea mixture back on to medium heat and add the tomato mixture to them, Combine well and taste for seasoning add more salt if need be and finally add some chopped coriander and serve with a dollop of soy yoghurt and Naan bread (optional)  Enjoy!  =)

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