Masala Lentils (Sabut Masoor)

If you want to impress someone with a dal, make it this one. Don’t be afraid of the number of spices—it is quite simple to make. The spices and garlic are blended to a paste and fried in the oil. A hot sauce (chiles, garlic, and vinegar) in the tadka is another secret to getting the right flavor profile. Serve this as a part of a meal, or with rice or naan or other flatbread. Recipe and photos from Vegan Richa’s Indian Kitchen  © 2015 by Richa Hingle. Vegan Heritage Press, LLC. reprinted by permission.

Serves: 4
Prep: Active: 25 minutes | Inactive: 20 minutes 

• 3/4 cup brown lentils, washed and drained
• 2 cups water
• 2 to 3 teaspoons safflower or other neutral oil
• 1/2 cup finely chopped red or white onion
• 6 cloves garlic, chopped
• 1/2 teaspoon ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fenugreek leaves or 1/8 teaspoon fenugreek seeds
• 1 teaspoon sweet or hot paprika
• 1/8 teaspoon nutmeg
• 1/4 teaspoon black pepper
• 1 1/2 tablespoons sriracha or other hot sauce, to taste
• 2 tablespoons water
• 1 1/2 cups chopped tomato
• 3/4 teaspoon salt
• 2 tablespoons chopped cilantro, for garnish
• 1 tablespoon vegan butter (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.

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from Vegan & Vegetarian Recipes: VegKitchen.com http://ift.tt/1PQFLMn