This lentil and vegetable dish is absolutely divine: red lentils, coconut milk, carrots, garlic, mint, cardamom, cinnamon, curry, cumin, cilantro and even paneer!
Can it get any better?
Well, just wait until you taste it!
I have had Troth Wells’ The World in Your Kitchen since I moved to Calgary in the early 1990’s and after tasting the dish that I made tonight I have regrets.
I regret not making this dish sooner.
On cool and rainy spring day this dish was just what I needed. I had enjoyed a warming bowl of vegetarian chili for lunch at the Upper Crust, before having to slog back to work with a firm grip on the edge of my umbrella so the wind wouldn’t take it away. After walking home from the bus stop tonight, this dish had the same warming effect (or perhaps it was because I kept standing over the hot stove sampling the Dhansak as it simmered away)!
I cooked and ate alone tonight, as EPC was out with a friend for dinner. I am sure that he had a great time, but I think once he gets a taste of what I had for dinner he may have regrets as well.
2 tablespoons vegetable oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 cinnamon stick
6 green cardamom pods
1 medium onion, chopped
2 cloves garlic, minced
1 carrot, thinly sliced and quartered
3 tomatoes, chopped
1 red pepper, chopped
1 cup red lentils, cooked *see instructions below
1 tablespoon mild curry powder
1/2 cup coconut milk
4 tablespoons fresh cilantro, chopped
2 tablespoons, fresh mint, chopped
1 cup of paneer cheese
2 tablespoons of cashews
1 tablespoon of lemon juice
1 1/2 teaspoons salt
- Heat the oil over medium heat and stir fry the cumin seeds, mustard seeds, cinnamon stick, and m pods for a few seconds.
- Add the onion, garlic and carrot and cook, stirring often, for 5 minutes
- Add the tomatoes and bell peppers. Raise the heat and then simmer for 10 minutes.
- Add the cooked lentils, curry powder, coconut milk, cilantro, mint and salt and stir well.
- Add the paneer and cashews and cook for 10 minutes.
- Add the lemon juice and stir before serving
*Rinse and drain the lentils. Put them in a pot with 2 cups of water, bring to a boil and simmer until tender – about 20 minutes. Drain and reserve.