Vegan Recipe Collection Over 800 Vegan Recipes

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Meanwhile, heat oil in a skillet over medium low heat. Fry bay leaves and red chillies until the chillies
darken. Add kalonji seeds and fry for a few seconds. Fry the onion until richly browned but not burnt, 15
to 18 minutes, stirring constantly. Stir in green chilli. Pour this mixture over the pureed lentils. Simmer for
2-3 minutes.
Remove from heat. Stir in garam masala, lime juice and cilantro. Garnish with lemon wedges and serve.
Toker Dal – Tart Red Lentils
3 cups (750ml) water
1 cup (250ml) red lentils
1 tbsp peeled, minced fresh ginger
1 tsp fresh green chilli, seeded and chopped
½ tsp salt
1 tsp sugar
½ tsp tamarind concentrate
1 tsp vegetable oil (or mustard oil)
¼ tsp black mustard seeds
½ tsp five-spice, roasted and ground
Method
Bring water to boil in a pan over medium heat. Add lentils. Add turmeric and simmer, covered until
lentils are tender, about 15 minutes. They should break easily when pressed between thumb and index
finger.
Puree this mixture with the ginger and green chilli in a blender until smooth. Return to pan and bring to
simmer. Add salt, sugar and tamarind and stir to dissolve the tamarind. Remove from heat.
Meanwhile, heat oil in a 6 inch skillet over a medium low heat. Fry black mustard seeds for a few
seconds. As soon as the seeds start popping, remove from heat and pour contents over lentil mixture.
Simmer lentils 2-3 more minutes. Stir in 5 spice. Cover and let stand for a few minutes to develop the
flavours. Garnish with lemon wedges and fresh cilantro.
Matar Dal Shorshe Diyea – green split peas in zesty mustard sauce
4 cups (1 litre) water
1 cup (250ml) green split peas
1 bay leaf
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