The Vegan Corner

Recipe videos and healthy eating for people who love food

The Vegan Corner Logo
  • The Vegan Corner Logo
  • Home
  • Recipes
    • Appetisers and Snacks
    • Breads and Focaccias
    • Sides and Salads
    • Main Dishes
    • Soups and Stews
    • Pasta and Grains
    • Condiments and Spreads
    • Desserts and Sweets
    • Beverages
    • Raw food
    • Basic recipes
    • Cosmetics
  • E-book
  • About

Indian tomato dal

8-Aug-2014

If there is something we really like, it has to be Indian food! Not that we mind any other kind of cuisine, but those mixtures of spices are just so different from our food culture that they always end up being a huge hit at our table. This recipe is about dal, a delicious and popular lentil preparation that I’m pretty sure will blow your mind. If you have even the slightest passion for Indian food, then you definitely should try this recipe, as it is quite unique.

Ingredients[ ounces / grams ]
200gyellow split peas (or chana dal)
200gtomato sauce
20ggarlic (5 cloves)
10gfresh ginger
3gmustard seeds (¾ tsp)
1.5gcumin seeds (½ tsp)
0.5gturmeric (¼ tsp)
0.5ggaram masala (¼ tsp)
0.5gmild chili (¼ tsp)
60gwhite onions
salt (to taste)
1 cupyellow split peas (or chana dal)
1 cuptomato sauce (7oz)
5 clovesgarlic
0.3ozfresh ginger
¾ tspmustard seeds
½ tspcumin seeds
¼ tspturmeric
¼ tspgaram masala
¼ tspmild chili
2ozwhite onions (1 small)
salt (to taste)
Instructions
  1. Cook the split peas as instructed on the packet. We like to soak them for roughly 40 minutes and to cook them for 30-40 minutes.
  2. Finely slice the onion, the garlic and the ginger.
  3. Place a pot over a medium heat, pour in some water and add in the onions, the garlic and the ginger. Stir well to combine and sweat the vegetables until the onions are soft and translucent. If you notice your vegetables are about to burn, make sure to add a little more water.
  4. Add in all the spices and stir well to combine.
  5. Add the tomato sauce and stir once again to incorporate it. Here is the recipe for our Italian tomato sauce, but you can use any tomato sauce you prefer.
  6. Bring the sauce to a simmer before adding the last ingredient, which are the previously prepared lentils. Stir in the lentils and bring to a simmer once again.
  7. Cook the ingredient for 5 minutes over the lowest heat to complete the dish. Remember to taste the dal and adjust salt if necessary.
Yield, Times and Info
Makes: 4 servings
Preparation Time: 10m
Cooking Time: 15m
Total Time: 25m
Nutritional Info
Serving Size: 180g       Calories: 153kcal       Carbohydrate: 28.5g       Starch: 20g       Sugar: 5g       Fiber: 10g       Fat: 0.5g       Saturated Fat: 0.1g       Unsaturated Fat: 0.4g       Protein: 10g       Sodium: 8mg       Water: 121g      
Caloric Ratio
76% Carbs
3% Fats
21% Proteins

You might also like

Raw gazpacho

Raw gazpacho

Mushroom and potato stew

Mushroom and potato stew

Indian tomato dal

Indian tomato dal

Rustic mushroom soup

Rustic mushroom soup

Share on FacebookShare on Google+Tweet about this on TwitterPin on PinterestShare on TumblrPrint this page
« How to prepare and chop a sugar cane
Watermelon and vanilla juice »

Categories: Main Dishes, Soups and Stews Tags: Gluten-Free, Indian cuisine

The Vegan Corner Logo Small

© 2014-2015 The Vegan Corner. All rights reserved. Terms of use | Cookie policy

We use cookies to enhance your user experience. By continuing to browse our website you are agreeing to how we use cookies. AGREE