Apple curry dal
Dal is actually a term used for any legume but also refers to a multitude of splendidly spiced humble stews where legumes are simmered until mushy and served over or with cooked grains or bread, like roti. This is a simple vegan stew that delivers huge flavour, comforting smells, using pantry staples and that one lost apple rolling around the bottom of your crisper.
SERVES
4
Ingredients
- 2 tablespoons oil or butter
- 1⁄2 teaspoon cayenne pepper or chilli powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 large onion, diced
- 2 cloves garlic, finely chopped
- 1 tablespoon finely chopped fresh ginger
- 1 large or 2 small apples (unpeeled), grated on the large holes of a box grater
- 1 1⁄2 cups dried red or black lentils, or a combination of both
- Optional add-ins: 1 bell pepper, diced , 2 cups diced tomatoes, 1⁄2–1 cup dried currants, raisins, or chopped dried apricots
- 1 14 oz can coconut milk
- 2 1⁄2 cups vegetable or chicken stock
- Salt and pepper , to season
- Optional: 2 tablespoons fresh lemon or lime juice
Optional Garnish
- 1⁄4–1⁄2 cups seeds, nuts, or toasted coconut
- 6–8 dollops of plain yogurt
- 2–3 tablespoons of chopped cilantro, mint, or basil
Directions
- In a large saucepot over medium-high heat, add the oil and then add the cayenne pepper, cumin, coriander, turmeric, and garam masala. Stir the spices until toasted and fragrant, about one minute.
- Stir in the onion, garlic, and ginger and cook until softened, three to five minutes.
- Add the apples and lentils and stir to coat in oil and spices. Stir in any optional add-ins.
- Add the coconut milk and stock and bring to a boil. Reduce the heat to a simmer, stirring occasionally, until the mixture is thick and mushy, 20 to 25 minutes.
- Season with salt, pepper, and lemon juice. Serve with garnishes, if desired. Enjoy!
