This vegan adventure hasn’t been easy on me. I won’t lie. By Friday I was super cranky and yearning for something familiar. I had anticipate this and kept a few meals in my back pocket for such an occasion.
My friends and i were heading to the theatre on Friday evening, so I needed something quick, delicious, and comforting to prepare and gobble down before we started the long drive downtown. I opted for chapatis and dengu (lentils/dhal).
I can’t begin to describe how I make the chapatis, it’s so instinctive for me. But I can do a quick rundown of how to make the dengu.
Take some red lentils and boil them in water with salt. I don’t understand people who boil lentils in stock. I always feel like the water doesn’t “enter” them properly.
While the lentils are boiling away, in a separate pan fry up some chopped onions, green peppers, garlic and ginger. When they are translucent, push them to the side and toss some whole spices into the oil. I used cardamom, mustard seeds , cumin and coriander. When the mustard seeds start popping, mix the onions and spices together, before frying off a healthy dollop of tomato paste. Once the tomato paste is cooked out, throw in some chopped tomato and a healthy glut of coconut cream, then add the boiled lentils and let the two cook together.
Just before serving throw in some chopped fresh coriander leaves, and enjoy!