Forks High Special Dahl

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Posted By: MD
Posted In:  Casseroles
Page Views:  938 views
Preparation Time:  0 minutes
Cooking Time:  0 minutes

Other Info

Serves:  8 at least


Additional information: Fat: 1g, Total Carbohydrates: 54g, Dietary Fiber: 8g, Sugars: 2g and
Protein: 10g


Ingredients

  • 2-3 potatoes, chopped 1.5 cm cubes
  • 1 eggplant, chopped 1.5cm cubes
  • 1 head broccoli, broken into bits
  • 1 zucchini, sliced
  • 1 onion, sliced
  • 1 red capsicum, sliced
  • 1 cup green or brown lentils
  • 1/2 cup red lentils
  • 1/2 cup black-eyed beans, red kidney beans or lima beans etc..
  • 1 tablespoon chopped garlic
  • 1 tablespoon fresh ginger, chopped
  • 2-3 tablespoon mild curry powder
  • 2-3 tablespoon sweet paprika (NOT humgarian)
  • 2 teaspoon vegan mustard seeds
  • 1 teaspoon fenugreek powder
  • 2 teaspoon cummin powder
  • 1 tablespoon coriander powder
  • 1 teaspoon sliced chili, or more?
  • 1 teaspoon tumeric
  • 4-5 tablespoon soya vegan mayonnaise

Directions

Soak lentils and beans overnight, drain, then boil for about 20 minutes, or until they become mushy. It is nice here to add a little saffron powder (maybe 1/4 tsp) to color the lentils. Removefrom heat and drain.

Coat chopped potatoes and eggplant in oil and roast in moderate oven.This will take about one hour, or until browned.

In large frypan place 2 Tbsp mayonnaise and heat. Add garlic, ginger,and mustard seeds, fry until mustard seeds crackle. Add all the otherspices now (except tumeric) and the onions and capsicum -fry. Once cooked, add broccoli and zucchini (alternatively, you could steam broccoli and zucchini first - but that makes for more dishes). Once this is allcooked up, add the lentils/beans, roasted veggies, tumeric and rest ofmayo. Cook this all up - you may need to add a little water here.

Serve with brown rice and maybe chutney.

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