When I first started researching the types of dal, I was surprised at how many versions there are out there.
Here are some of grains that dal is made out of. What a lovely photo!
So I was in the UK for the last few weeks. In between visiting family and friends I checked out all things vegan. Starting with the veg fest in London which was very exciting. All the food stands, products and so many vegans under one roof! There was even a vegan speed dating event 😀
Another good day out was in Borough market where I had this yummy Ethiopian food, I think Ethiopian is definitely one cuisine that is under rated!
Back to the dal!
- 1 cup yellow lentils
- 1 cup mung beans or another type of lentils
- 2 white onion chopped
- 4 garlic cloves chopped roughly
- 1 can organic chopped tomatoes
- 1 tsp turmeric
- 1 tsp cayenne pepper (more if you like it spicy)
- 1 tsp garam masala
- 1 tbsp cumin
- 1 tsp coconut oil
- Salt to taste
- Add the lentils and mung beans, 3 cups of water water, garlic and spices into a boiling pot of water . This will need 25-35 minutes to cook
- While the lentils are cooking, heat a small non-stick skillet. Add the onions and 1 tsp of coconut oil and cook, stirring often, until they begin to brown. When they do, turn off the fire and set aside
- Once the lentils are soft, stir vigorously to cream the yellow lentils. Add one more cup of water if you like a soup consistency. Take it off the stove and add the browned onions back in.