BELUGA DHAL WITH QUICK KACHUMBER
When you get in line at the DMV (Department for Managing Vegans) to apply for your vegan card, the first thing they ask you is, what’s your dhal recipe? That’s because dhal is one of the most fundamental aspects of being a vegan and it’s your legal duty to commit a recipe to memory. This is my go-to, which you’re welcome to use in any DMV emergency. I use canned Beluga lentils because they hold their shape better than most, so the final product still has some bite.
SERVES 4 | PREP 15 MINS | COOK 20 MINS EASY | V GF
1 tbsp vegan butter1/2 tsp black mustard seeds1 small onion, finely chopped5cm piece of ginger, peeled and finely chopped6 garlic cloves, crushed or finely grated1/2 tsp chilli powder1 tsp garam masala4 tbsp tomato purée2 x 400g tins of Beluga lentils, drained1 long shallot, very finely chopped1/4 cucumber, very finely chopped small bunch of mint, leaves only, finely chopped small bunch of coriander, leaves only, finely chopped1 tbsp lime juice 60g coconut cream
1 Melt the butter in a medium pan over a medium heat. Once hot, fry the mustard seeds for 30 seconds. Add the onion and fry until soft without letting it brown.
Add the ginger, garlic, chilli, garam masala
