Recipe altered by Dr John from original posted to Food Revolution Network

4 Servings
Total Prep and Cook Time: 40-50 min

This dish is a Indian spice Dal variant. It is very fragrant, flavorful, and rich with spices. You will be passionate for it! Dr John

Ingredients

• 3 or more Tbsp Water- for first sautéing the Onions
• 1 cup Onion- diced
• freshly ground black pepper- to taste
• 2 tsp Cumin Seeds
• 2 tsp Mustard Seeds
• 1/2 tsp up to 1 tsp Fennel Seeds (light licorice flavor)
• 1 tsp Coriander powder
• 1 tsp Turmeric powder
• 1/2 tsp Cinnamon
• 1/2 tsp Allspice
• Pinch crushed Red Pepper Flakes [or 1 to 2 tsp of Sambal Oelek (an Asian red pepper paste)].
• 2 ½ to 3 cup Water (make sauce thicker for dipping with roti bread, or thinner for putting over whole grain rice) )
• 1/2 cup Orange Juice- or water
• 2 ½ tsp low salt Soy sauce, Tamari, or Braggs Aminos
• 2 large cloves Garlic- minced [or 1 tsp minced Garlic]
• 1 1/2 Tbsp fresh Ginger [or 1 tsp powdered]- grated
• 1 cup dry Red Lentils- rinsed
• 1 14-oz can Red Kidney beans- rinsed and drained (or use black beans)
• 1 dry Bay Leaf (optional if unavailable)
• freshly chopped Cilantro (optional for garnish at serving)
• lime wedges- when serving

Directions

1. Heat 3 or more Tbsp Water in a large pot over high or medium-high heat. Water keeps onions and dry spices from sticking to the pot. Use more if needed.
2. Add the Onion, Pepper, and the other dry spices (Cumin Seeds, Mustard Seeds, Fennel Seeds, ground Coriander, Turmeric Powder, Cinnamon, and Allspice)
3. Stir, cover, and cook for 4 to 5 minutes, stirring occasionally.
4. Add 2 1⁄2 cups of the Water, Orange Juice, Soy Sauce Garlic, Ginger, Lentils, Kidney Beans, and Bay Leaf.
5. Stir, bring the mixture to a boil, then lower the heat to medium or medium-low, cover, and cook for 20-25 min until lentils are very soft and the mixture has thickened. For a thinner consistency, add the extra water, anywhere from 1⁄4 to 1⁄2 cup, or more, if desired.
6. Before serving, remove the bay leaf, taste, and adjust with more Soy Sauce, hot sauce, or other seasonings to taste. Serve sprinkled with fresh cilantro, if using, and with lime wedges.

Chef’s Notes

Dal Texture

The consistency of this dish can be kept thicker, for scooping with Roti or Nan Bread or use whole-grain Tortillas. Make thinner (with water) to serve over rice, or to eat more like a stew. Start with the 21⁄2 cups of water, and then thin out later to your desired consistency.

Fennel Seeds

Fennel seed has a distinct anise or licorice like flavor. Fennel seed also aids the digestion of legumes. If you are a little more tentative about the flavor, use just 1⁄2 teaspoon.

Heat Note

Reduce crushed Red Pepper Flakes and/ or Hot Sauce if you are sensitive to hot pepper; or add more to the dal if you like it HOT.

Orange Juice

The orange juice brings a lovely flavor to this dish, but if you don’t have any oranges or juice on hand, feel free to replace it with water.

Serving Suggestions

Serve on its own, with roti, whole-grain bread or pita for dipping, or serve over a whole-grain rice like brown basmati.

If serving with a whole grain, this dish will serve more people.

Also, try topping with a mango (or other) chutney.

The original recipe has been altered from Let Them Eat Vegan by Dreena Burton