#226 The Case of Dal

With age, our body doesn't deal as well with sodium so season very, very generously with nutritional yeast flakes rather than salt during your final tasting.

2 cups red split lentils

6-1/2 cups water
2 teaspoons salt
15-oz-can cherry tomatoes
2 onions, chopped,
4 cloves garlic, minced

3 teaspoons tandoori barbeque masala without colouring
2 inches fresh ginger, minced
1 tablespoon cumin seeds
3/4 teaspoon turmeric
1/4 cup vegetable oil
1/4 cup fresh cilantro, chopped

Simmer the lentils to turmeric, covered, for about 1 hour or until the lentils are tender and the consistency is that of thick pea soup. Stir occasionally to prevent sticking.

Add the vegetable oil and simmer 10 minutes longer.

Stir in the cilantro.

Salt to taste.

Serves 4.

♥ Becki

PS Don't forget the toasted naan wedges!

Comments

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Welcome Foodies!

Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

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