Prep 20 mins
Cook 1 hr
A colorful dish that pleases the eye and the palate. Make it as spicy as you dare! Great served with Mango Peach Chutney. This recipe is from Moosewood Restaurant's Low-Fat Favorites, a great cookbook.
- 1 cup dried lentils
- 3 cups water
- 1 medium onion
- 1 head cauliflower
- 2 sweet potatoes
- 1 red bell pepper
- 2 teaspoons vegetable oil
- 1 teaspoon mustard seeds
- 1⁄2 teaspoon fenugreek seeds
- 1 teaspoon cumin seed
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon cayenne
- 1 fresh green chili pepper, minced, seeds removed for a milder hot
- 1 tablespoon tamarind paste, dissolved in
- 1 cup hot water
- 1 teaspoon salt
- 2 -3 tablespoons minced fresh cilantro
- cooked brown basmati rice
- mango peach chutney
- nonfat yogurt (optional)
- Rinse the lentils, place them in a small saucepan with the 3 cups of water, and bring them to a boil.
- Reduce the heat, cover, and simmer for 45 to 60 minutes, until tender.
- Stir occasionally, adding more water if necessary.
- While the lentils are cooking, chop the onion, cauliflower, sweet potatoes, and bell pepper into bite-sized pieces and set aside.
- Warm the oil in a pot and saute the mustard, fenugreek, and cumin seeds on medium heat, covering the pot and shaking it occasionally to prevent burning.
- When the mustard seeds begin to pop, stir in the turmeric, coriander, cinnamom, cayenne, and chopped chile and saute for another 2 minutes, stirring constantly.
- Stir in the tamarind liquid, then add the onions, cauliflower, sweet potatoes, and salt and combine.
- Cover and simmer for 10 minutes.
- Add the bell peppers, cover, and continue to cook until all of the vegetables are tender, about 5 minutes.
- Drain the cooked lentils and stir them into the vegetable mixture.
- Reheat if necessary, then stir in the cilantro.
- Ladle over basmati rice and serve with Mango Peach Chutney and a generous dollop of yogurt,if desired.
When I was making this, I was dubious about the amount of sauce to the vegetables because there are a -lot- of veggies. But once it all started really simmering, it worked out. I made it exactly as posted except that I had tamarind sauce instead of paste, so I just increased it a little. Didn't bother with rice, and next time I will try it with the mango peach chutney. PS--the recipe doesn't state what kind of lentils to use, so I used channa dal. Their spicy flavor really complemented the dish.
So Delicious!! I couldn't find tamarind paste so I used a cup of apple juice instead. The chutney is so delicious on top with the yogurt. Thanks for this awesome and healthy recipe!!
Loved this! We couldn't stop eating it!