Korma-Style Lentil Dhal

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I love love love the Indian cuisine. I love the spices and the colorful, super delicious dishes! Since a lot of dishes call for meat or side-dishes like yoghurt, I thought why not cook a vegan variation ๐Ÿ™‚

“Can I finish the Paella?”

I’m thrilled that the dishes I cook at home for my family and friends are highly appreciated. The last few days, people were coming and going and nearly 10 people tried out all the dishes I either cooked that day or still had in the fridge from past cooking sessions. “It’s so creamy.. wait.. you didn’t add cream? Are you sure?” Yep. All dishes I cook at home don’t contain any dairy or meat and are just as delicious ๐Ÿ™‚

Back to our dish. The lentil Dhal is a tasty and rich dish that I like to combine with Quinoa. It has a nice flavor to it thanks to the spices but it’s also fresh due to the coconut milk. If you don’t like the taste of coconut milk as much or coconut in general you may alter the recipe and use less as it has a strong unique taste to it. I personally love the taste and I find it combines nicely with the spices.

INGREDIENTS:

  • 3 TBSP coconut oil
  • 1 medium onion chopped
  • 2.5 tsp curry
  • 1.5 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp cayenne pepper
  • sea salt and ground pepper to taste
  • 1 can of diced tomatoes with basil
  • 1 can of coconut milk
  • 250 g lentils
  • 1 can of garbanzo beans
  • 150 g Quinoa

DIRECTIONS:

Soak the lentils for at least 4 hours. Drain and rinse. Set aside. (You can soak the quinoa as well if you like.) In a large saucepan heat up the oil and add the onion. When the onion is translucent add curry, coriander, cumin, cayenne pepper as well as salt and pepper. Stir for about 5 minutes before adding the diced tomatoes, coconut milk and lentils. This may look super watery as of right now but I promise it will thicken up. Stir frequently and make sure the heat is distributed evenly. When some ‘water’ is left on the surface add the garbanzo beans and stir. Now you can put the quinoa in a separate pot cover with water and let it cook. When you think your lentil dhal is thick enough turn off the heat, cover the saucepan and put aside. Serve with quinoa on the side.

I hope you have fun cooking this dish! Oh, and this dish keeps perfect in the fridge for whenever you don’t have the time to cook and just want to heat up a delicious meal.

XO, Monalisa

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One thought on “Korma-Style Lentil Dhal

  1. Pingback: Stir fried Beans with spicy lentils/Beans Kareemdu…. | Keli Paan

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