Flavorful and vegan lentil dish; can make into a meal with flatbread or rice, or goes well with other Indian foods
(Adapted from Made in India, by Meera Sodha)
1¼ cups (about 8 ounces) red lentils
2½ cups cold water
2 tablespoons canola oil, or other neutral oil
12 peppercorns (optional)
4 cloves (optional)
1 large onion, finely chopped
4 medium garlic cloves, minced
2½-inch piece of ginger, peeled and finely grated
½ teaspoon chili powder
½ teaspoon ground coriander
½ teaspoon ground turmeric
1 teaspoon salt
1½ cups (about 11 ounces) canned plum tomatoes with a bit of their juices, preferably San Marzano
In a colander, rinse the lentils until the water runs clear, then drain and put into a 3- to 4-quart saucepan. Add the cold water, bring to a boil over a medium to high heat, then cover with the lid and simmer gently for 10 to 15 minutes, stirring occasionally, until thoroughly cooked.
Meanwhile, put the oil into another 3- to 4-quart saucepan on a medium heat. When it’s hot, add the peppercorns and cloves if you’re using them. Stir-fry for around a minute, or until you can smell them, then add the onion. Cook for 8 to 10 minutes, stirring occasionally, until they are golden.
When the onions are done, add the garlic and ginger and stir-fry for a further 2 minutes before adding the chili powder, coriander, turmeric, and salt. Stir well, then add the canned tomatoes, pouring them out with one hand and crushing them with your other hand to break them up before they go into the pan. Stir, cover, turn the heat down, and simmer for around 8 minutes, stirring occasionally.
The tomatoes should be looking darker and more paste-like now, with little tomato juice running from them. Add the lentils using a slotted spoon, then pour in any remaining water they were boiling in, a little at a time, until you get your desired consistency. You may prefer for it to be fairly thick to eat on a plate with bread, or more soupy and in a bowl with rice.
Finally, cover the pan with the lid again and cook on a low heat for a further 10 minutes, stirring occasionally. Taste and make any adjustments to the salt, spices, or consistency as desired. Serve with chapatis, naan, or rice, plus some yogurt with garlic pickle and/or date-tamarind chutney. Remember to watch out for the cloves and peppercorns, if you used them.
First Thursday Recipes 