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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!
- 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
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.
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