Name: Lentil Dal with Tofu 'Chicken'
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 2 cups red split lentils (rinsed); 1 green chilli (halved); small piece ginger; 1/2 onion (cut into 4); 2 tbs vegetable oil; 1 tbs fennel seeds; 1 stick cinnamon; 1 tbs mustard seeds; 2 tsp chilli powder; 2 tsp turmeric; 2 tsp fenugreek; 1 tsp ground coriander; 2 tsp ground cumin; 1 large onion (chopped small); 5 cloves garlic (minced); 1 green chilli (halved lengthways); 1 tsp sea salt; 3 large tomatoes (cubed); 1 cup vegan cream; 1 tbs vegetable oil; 1 large block extra firm tofu (water pressed out and torn into small chunks); 2 tbs soy sauce; 1 tbs garam masala; 1 pinch sea salt; rice; salad; chutney

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This warming, delicious Dal is ideal for a cold winters day. Served with gluten free Tofu 'Chicken' it's a quick and tasty dinner everyone will love!

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Duration45

Cook Time35

Prep Time10

Servings people

Ingredients

Lentils

2 cups red split lentils rinsed
1 green chilli halved
small piece ginger
1/2 onion cut into 4

Dal Masala

2 tbs vegetable oil
1 tbs fennel seeds
1 stick cinnamon
1 tbs mustard seeds
2 tsp chilli powder
2 tsp turmeric
2 tsp fenugreek
1 tsp ground coriander
2 tsp ground cumin
1 large onion chopped small
5 cloves garlic minced
1 green chilli halved lengthways
1 tsp sea salt
3 large tomatoes cubed
1 cup vegan cream

Tofu Chicken

1 tbs vegetable oil
1 large block extra firm tofu water pressed out and torn into small chunks
2 tbs soy sauce
1 tbs garam masala
1 pinch sea salt

Serve with

rice
salad
chutney

Instructions

First up add the rinsed lentils to a medium-sized saucepan and add enough water to cover the lentils by about half an inch. Add the onion, ginger & chilli. Pop a lid on the pan & then place the pan over a low heat to cook for 10-12 minutes.
Meanwhile, to another saucepan or frying pan placed over a low heat add the vegetable oil followed by the fennel seeds, mustard seeds & cinnamon stick to infuse the oil. Let the mix cook away for a minute, you will hear lots of popping!
Next to the pan add the chopped onion, garlic & ground spices. Cook the mixture, whilst stirring constantly for 2-3 minutes before adding the chilli, salt & tomatoes. Let the mixture bubble away for a few minutes before adding the cooked lentils, with around 1 cup/250ml of the lentil cooking water & the vegan cream.
Pop a lid on the pan & let the dal bubble away for 10 minutes.
Just before serving to make the tofu chicken.
Place a non stick frying pan over a medium heat & add a little oil. Add the tofu & saute it for 5-6 minutes, tossing the pan often. Try and get some lovely colour on the tofu. When the tofu is golden & has gone crispy add the garam masala, soy sauce & salt. Cook the tofu for 3 more minutes before serving.
Serve your dal on a bed of rice, with the tofu chicken & salad.
The dal is perfect for meal prep, see the above video for a tutorial. Dal will keep fresh in your refrigerator for up to 5 days.