Warning, this is the spicy version of the traditional Indian dahl. If you would like a regular dahl, please see my recipe here: Vegan Red Lentil Dahl (veganmanfood.blogspot.com). With this recipe, we are going to utilize the scorpion pepper, and give the dahl a very spicy flavor, but that balanced by the coolness of curry and coconut. My scorpion pepper sauce of choice is Melinda's, which you can find here: Melinda's Craft Pepper Sauces - Set Your Mouth On Flavor (melindas.com). I hope you enjoy this spicy dahl!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Ingredients
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2 cups of dry rice
2 sweet potatoes
2 tbsp olive oil
1 onion
2 carrots
4 cloves of garlic
1 inch of ginger
1-2 jalapenos
12-14 oz fire roasted tomatoes
2 cups of red lentils
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp cumin
2 tsp garam masala
1 tsp yellow curry or turmeric
2-3 tsp scorpion pepper sauce
1 can of coconut milk
10-12 oz spinach
1 Lemon
Cilantro
Vegan feta
This recipe is brought to you by: Ovation Public Speaking
Steps:
1. Cook the rice according to the directions.
2. In a deep pot, sautee the onions, carrots, jalapenos, garlic, and ginger in a pan over medium heat for about 5-8 minutes.
3. Add the sweet potato and fire roasted tomatoes. Sautee for another 5-8 minutes.
4. Add the lentils and stir into the mixture. Then add 3 cups of water, stir, and bring to boil. Then lower the heat and simmer for about 5 minutes.
5. Add all of the spices, scorpion pepper sauce, coconut milk, and spinach, and then simmer for another 5-8 minutes.
6. Once it’s cooked, add lemon juice, and stir.
7. Serve the dahl on top of a bed of rice, and top with chopped cilantro and crumbled vegan feta.
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