Green Lentil Dal with Brown Round Rice
± 30 min
Ingredients
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1 red onion, finely chopped
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3 cloves of garlic
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2 tsp freshly grated ginger
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1 tsp garam masala
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1 tsp coriander powder
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1/2 tsp cumin powder
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1/4 to 1 tsp cayenne powder
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1/4 tsp turmeric powder or freshly grated
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260 grams tomato puree
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2 tbsp nutritional yeast flakes
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1 tsp miso paste
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1 cup green lentils
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1 cup brown rice (any whole grain rice is fine)
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4 cups low-sodium vegetable broth. Here's a recipe if you want to make it yourself.
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2 tsp fresh lemon juice
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1/4 cup fresh cilantro
Preparation
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Bring 1 part rice to 3 parts water with a pinch of salt to a boil until cooked to your desired doneness. Continue to the next step while cooking.
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Heat 60 ml water in a large saucepan over medium heat.
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Add the chopped onion and fry for about 5 minutes until soft.
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Stir in the garlic and ginger and cook for 1 minute.
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Then add garam masala, coriander powder, cumin, cayenne pepper to taste, turmeric, and tomato paste. Stir well and cook for 2 minutes.
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Mix in the nutritional yeast, miso paste, green lentils and (homemade) vegetable stock.
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Bring to a boil, then reduce the heat, cover, and simmer gently for 35 to 45 minutes, stirring occasionally.
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For a creamier dal: puree half the lentil mixture and add it back to the pan. Add more water if the dal becomes too thick.
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Just before serving, stir in the lemon juice and taste to see if any additional seasoning is needed.
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Serve warm in bowls and garnish with fresh cilantro. Delicious with brown rice!
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