Some days are cold and gloomy and not suited for anything less than a heart warming and delicious soup or stew. Three days ago a warm stew was the answer for us and we craved flavor from the Indian kitchen, which led us to make a Dhal. I absolutely love the flavors of Indian food, one of my favorites that I’ve made is a Gobi Matar (Gobi stands for cauliflower and Matar for Peas), which I’ll share recipe with you the next time making it, which will be soon I hope.
The only thing I’ve felt I’ve been missing is the Naan bread. I haven’t found any vegan options to buy, which led to me making my own. And homemade is always the better choice I think! I will share the recipe for the homemade Naan in another post, so don’t fret!
What you need
- 1 onion
- 2 carrots
- 2 cloves of garlic
- oil for frying
- Fresh ginger (1 tbsp grated)
- 1 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 4 dl lentils (red or green)
- 400g crushed tomatoes
- 400ml coconut milk
- 3 tsp powdered vegetable stock
- 2 dl water
- saltThis is after the recipe on ICA but we increased the amount on some of the spices. But try it out first and see what you think, and then add more if you’d like. We also put in some frozen mango bits, some soy-sauce and smoked paprika powder.
Serve with Rice/Bulgur and Naan bread.
- Peel and dice the carrots and onions, and mince the garlic.
- Fry carrots, onion and garlic in some oil to give them some nice color before adding the spices.
- Grate the ginger and put it and coriander,cumin and cinnamon in the pan along with the vegetables.
- Pour the lentils in and stir until it’s all blended together. Then add the crushed tomatoes, coconut milk, vegetable stock and water.
- Let it boil slowly under cover for about 25-30 minutes. Put salt and limejuice in after taste.