Vegan MOFO for day 14, and we were asked to cook for a non-vegan. I hadn’t intended to do this challenge, but it came about all by itself. You see; I’m babysitting The Child for about a month. I made dinner and it was sitting in the pan, waiting for The Child and my partner to arrive ready to eat. As it sat there, my brother skulked in, sniffing about. First he asked what it was. After a few minutes he asked to try it. Then he asked to have a small bit with rice he’d made. He then asked for more. This is a big deal, because he pretty much lives off packet food and bacon. Mum and Gran have both tried to feed him but he’s remained distant. This meal did the trick – he even agreed to let me cook for him for the rest of the weekend!
This recipe is based on one from circusgardner.com whose blog I am totally crushing on at the moment. Her garden makes me jealous, and the beautiful photography is colourful, showing the recipe from the veg-picking to plating. Anyway, my dahl is based on her recipe.
1 tsp black mustard seeds
1 tsp cumin seeds
500 g fresh or frozen peas
1/4 cup coconut milk
2 cups veg stock
1 onion, finely chopped
2 cloves garlic, roughly chopped
1 green chilli, seeds in, roughly chopped
2 cm piece of ginger, peeled and roughly chopped
1 tsp garam masala
1 tbsp fresh coriander
1. Add the onions, garlic, ginger, chilli and salt into a blender and process to a paste.
2. Add the mustard seeds and cumin seeds to a hot pan. Stir in the paste, and to until fragrant.
3. Cook the onions with the spices for 4-5 minutes until they are soft and translucent,
then add the coconut milk, stock, peas and the garam masala.
4. Stir and bring to a simmer and cook for a further 20-25 minutes until the liquid
has reduced, stirring occasionally.
5. Remove from the heat and sprinkle with the chopped fresh coriander.
6. Use a stick blender to pulse about 1/2 of the dhal.
It should turn a beautiful green.
Serve with rice.