'Vegan Richa's Indian Kitchen' Recipe, Review + Cookbook Giveaway!
This cookbook is a real game-changer. Her dishes make eating out seem so blasé- why BUY expensive Indian food when you can make it yourself?! It has made a whole new culture of food available to vegans, and Richa has managed to cut a lot of sugar and fat out the recipes too, so they're even a bit healthier than what you may get if you're eating out. We live very near Little India in Artesia/ Cerritos, but often avoid eating out there because the menus are in traditional Indian and we simply don't know what some of them are or what the ingredients are. Now we can save money and have date nights right at our house, cooking our own delicious, traditional Indian dishes. Richa has made Indian food incredibly accessible!
The recipe we chose to share with you is for a simple dal (lentil) dish. It was easy to throw together and tasted GOURMET! And don't be deterred by the number of ingredients. This dish whips up easily and tasted great with a side of rice. I reheated my leftovers and ate them for two days- they were SO good! Like restaurant-quality good. I feel like Richa's cookbook has opened a whole new world of cooking to me, teaching me to make dishes I would've been hesitant to even order at takeout. Do yourself a serious favor and get this cookbook- or enter our giveaway below for a chance to win a FREE copy!
"If you want to impress someone with a dal, make it this one. Don't be afraid of the number of spices- it is quite simple to make. The spices and garlic are blended to a paste and fried in the oil. A hot sauce (chiles, garlic + vinegar) in the tadka is another secret to getting the right flavor profile. Serve this as part of a meal, or with rice or naan or other flatbread."
Masala Lentils (Sabut Masoor)
3/4 cup brown lentils, washed and drained (we used green lentils 'cause it's what we already had!)
2 cups water
2-3 teaspoon safflower or other neutral oil
1/2 cup finely chopped red or white onion
6 cloves garlic, chopped
1/2 teaspoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon fenugreek leaves or 1/8 teaspoon fenugreek seeds
1 teaspoon sweet or hot paprika
1/8 teaspoon nutmeg
1/4 teaspoon black pepper
1½ tablespoon sriracha or other hot sauce, to taste
2 tablespoons water
1½ cup chopped tomato
3/4 teaspoon salt
2 tablespoons chopped cilantro, for garnish
1 tablespoon vegan butter (optional)
1. Combine the lentils with 2 cups of water in a saucepan. Partially cover and cook over medium heat until the lentils are tender, 25-30 minutes.
2. While the lentils are cooking, make the tempering. Heat the oil in a skillet over medium heat. Add the onions and cook until golden brown, 5-6 minutes.
3. In a blender, combine the garlic, cumin, coriander, cardamom, cinnamon, fenugreek, paprika, nutmeg, black pepper, sriracha, and 2 tablespoons of water. Blend to combine well. Add this paste to he onions in the skillet. Cook until fragrant, about 2 minutes. Stir in the tomatoes and salt, and cook until the tomatoes are tender, about 8 minutes. Mash the larger tomato pieces.
4. Add the tempering to the lentils. Bring to a boil over medium heat. Reduce heat and simmer for another 5 minutes. Taste and adjust salt and spice. Garnish with cilantro and vegan butter, if using and serve hot. Makes 4 servings.