Hi everyone! I know it’s been a long time since I’ve posted a new recipe. My computer is STILL in the shop and I’m using their loaner. But I’m done letting that stop me – that and being insanely busy with our shop (Woodstock Reveries). So here’s a new recipe for a dish I’ve been […]
Hi everyone! I know it’s been a long time since I’ve posted a new recipe. My computer is STILL in the shop and I’m using their loaner. But I’m done letting that stop me – that and being insanely busy with our shop (Woodstock Reveries). So here’s a new recipe for a dish I’ve been making a lot lately.
You may know that there is only one vegan restaurant in Woodstock but others have vegan options. The Indian restaurant has some pretty good vegan dishes and we used to love to get them with the naan BUT they changed their recipe and now the naan isn’t vegan!! We asked why and got some mumbo-jumbo answer about it being easier or something to use butter. Well, they lost our business.
So I learned to make Tom’s favorite dish from there myself – Tarka Dal. It’s made with yellow split peas and it’s so easy, it’s ridiculous. It’s also really healthy since there is no added coconut milk or anything to fatten it up. It’s smooth, creamy and so filling. I serve it over rice, sometimes with a side of turmeric potatoes and kale, and it definitely goes perfectly with vegan naan!
This is also an inexpensive dish to make and it comes together pretty quickly so it’s great for any weeknight dinner. Here’s to a world with MORE vegan options, not less. Enjoy!
2 cups yellow split peas
1 small onion, minced
1-4 oz. can green chiles
1-inch fresh ginger, grated
4 garlic cloves, minced
1 cup tomato puree
2 tsp. ground cumin
1 tsp. garam masala
1 tsp. ground coriander
½ tsp. turmeric
2 – 3 cups vegetable broth
Kosher salt and black pepper to taste
Rinse and soak the yellow split peas. Put them in a medium saucepan, cover with water and bring to a boil. Skim any froth from the top and then reduce to simmer, about 35-40 minutes, until they are tender and broken. Set aside.
While the lentils are cooking, heat a large pot over medium-high heat. Add a tablespoon of oil and sauté the onions until softened and translucent, about 4 minutes. Add the chiles, ginger and garlic and sauté until aromatic. Add the tomato puree, cumin, garam masala, coriander and turmeric. Mix everything well. Add the broth and bring to a boil. Reduce to simmer and let cook about 15 minutes.
Mix the yellow split peas into the sauce and add more liquid (water or broth) if necessary. Bring the dal to a boil and then reduce to simmer. Let cook and thicken a bit. Season with salt and pepper to taste. Serve over rice.