It's black lentils cooked with Indian inspired spices such as cumin seeds, cardamom, turmeric, coriander and garam masala. It's great being served with basmati rice but also good to eat by itself or with a warm toasted artisan bread.
Prep Time10 minutesmins
Cook Time1 hourhr5 minutesmins
Total Time1 hourhr15 minutesmins
Course: Entree, Lunch, Dinner
Cuisine: Indian-Inspired, Vegan
Servings: 8people
Author: Plant-Based Matters
Ingredients
2tbspgrapeseed oil
1tspcumin seeds
4clovesgarlicminced
2-inchginger knobminced
1large yellow onionminced
3cardamom powder
2tspturmeric powder
2tspcoriander powder
1tspgaram masala
3/4tspcayenne pepper powder
3medium sizetomatoesfinely diced or puréed
6cupswater
2cupsblack lentils
2 1/2tspsalt
1/2tspblack pepper
1cupunsweetened full-fat coconut milk
2tspsugar(optional)
A handful of cilantro(optional)
Instructions
Heat up a large pot on medium high heat. Pour grapeseed oil and add cumin seeds. Cook for 3-4 minutes until they are dark brown. Then add garlic and ginger. Cook for 3-4 minutes until crispy and lightly browned. Add yellow onion and cook for 10 minutes.
Reduce the heat to medium. Add cardamom powder, turmeric powder, coriander powder, garam masala, and cayenne pepper powder. Keep stirring and cook for 2-3 minutes until fragrant.
Add tomatoes, water, and black lentils. Season with salt and black pepper. Give a quick stir. Turn up the heat and bring it to boil then reduce the heat to medium low. Let it simmer for 35-40 minutes. Add more water if lentils are absorbing too much water.
Add coconut milk and sugar (optional.) Stir and simmer for 5 minutes.
Serve with rice such as basmati rice and chopped cilantro (optional.)