Chana Dal with Crispy Onions

Chana Dal with Crispy Onions

Another dal recipe today because I just can’t get enough. This one is very fresh and herby
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: india, Indian
Keyword: curry, dal, healthy, lentil
Servings: 4 people
Author: nellbymouth

Ingredients

  • 3-4 cloves Garlic
  • 400 g Yellow split lentils Dried
  • 1/2 bunch Coriander
  • 100 g Spinach Frozen or fresh
  • 1 tbsp Cumin seeds
  • 1 tbsp Mustard seeds
  • 1 tsp Dried chilli or fresh
  • 1 Sweet potato
  • 1 Onion red

Instructions

  • Boil the lentils until very soft and smooth – for me it typically takes about 30 minutes in my trusty pressure cooker, or 1-1.5 hours in a regular saucepan.
  • When it’s nearly ready, add the finely chopped garlic, cumin seeds and mustards seeds to a couple of tablespoons in oil in a frying pan. When it starts to brown a little transfer it to a pestle and mortar and crush it into a paste. When the lentils are the texture you want, turn off the heat, add the garlic and spice mixture plus the chopped coriander and spinach. Taste and add salt if needed. 
  • While it cools a little, shallow fried some thinly sliced onion and grated sweet potato to add on top on a very high heat until crispy.

Chapatis and dal

This recipe is an incredibly cheap store cupboard vegan dinner (unless you want to smother the chapatis in garlic butter which I heartily recommend). It’s also great because you only need 1 mug to measure everything and you can use whatever spices you like best.

This recipe is dedicated to Pam who taught me not to be scared of making chapatis straight on the flame – what a woman!

Ingredients

1 mug full dried lentils (your favourite kind)

1 mug flour

Salt and Pepper

1 onion

100g cherry tomatoes

1 tsp cumin seeds

1 tsp garam masala

1 tsp ground coriander

1 tsp chilli powder or cayenne pepper

4 fat cloves garlic

Miso Mushroom Ramen

OVERVIEW

A vegan dinner (if you don’t add the egg) that’s really flexible. Feel free to substitute the mushrooms for any other veg you have around, I just had a really nice selection of mixed mushrooms I wanted to use up. Only prerequisite is an open jar of miso paste which is a bit of a faff but totally worth it. It’s also fine to use any type of noodles, even instant noodles (minus the seasoning package) work and it makes this unbelievable cheap. 

Ingredients

1 red chilli

2 cloves garlic

1 small piece fresh ginger

1 tsp Miso paste

3 tbsp Soy sauce

1 tbsp Oyster sauce (vegetarian)

1 ltr vegetable stock

250g mixed mushrooms

Toppings of choice – here I used tinned sweetcorn, cherry tomatoes and an egg

Method

Cut the ginger, chilli and garlic as finely as you can and fry in a tsp oil. Tear up the mushrooms in your hands and add them as well. Fry everything together for 3-5 minutes.

Meanwhile make the stock with boiling water, half a cube or a bit of bullion powder plus the miso paste. 

Add the stock with the miso to the pot and add the soy sauce and oyster sauce. 

If you like, boil an egg for 8 minutes, also boil your noodles and add the rest of your veg to the broth and cook for 5 minutes. 

Serve with whatever toppings tickle your fancy!