Red Lentil Dahl with Rice or Mash Potato

This is a n easy recipe that can be made in one pot. I love red lentils, they are the quickest of all lentils to cook. When combined with some nice veg and curry paste they make an authentic tasting Dhal. For an Irish twist I like to serve this with creamy mash potato and onion bhaji.




Ingredients

Red Lentils 1 bag
Pasata 1 bottle


Pataks Tika Masala Paste 1 jar


1 Sweet Potato or Veg of your own preference such as mushrooms, spinach, peas or peppers.
1 Onion
Salt
Sunflower Oil
Coconut Milk
Method.


In a large pot, fry onions until soft. Add a teaspoon of Pataks Tika Masala Paste.
Add lentils and stir the paste through. Cover with cold water an inch or so above the lentils. Cover the pot and bring to the boil. Watch carefully as it will boil over suddenly.
Simmer with cover on for about 5 minutes until the lentils are soft and the water is absorbed.
Add in 500mlof pasata and simmer on lowest heat.


Peel Sweet Potato and chop into small cubes. Cover in cold water and bring to the boil. Simmer for 5 mins until they are getting soft. They will cook more when added to the sauce.
Fry off mushroom and peppers.
If using frozen peas put them in a bowl and cover with boiling water from the kettle. Leave to stand til thawed out.
Add all the veg to the tomato and lentil sauce.
Pour in about 100ml of coconut milk, judge this to taste.


For Basmati Rice take 300g of rice and cover with cold water about two inches above the rice.
Cover and bring to the boil. When itis boiling do not remove the lid. Just turn it off and leave to stand for 5 minutes. It will cook in its own steam.


For Mash Potato. Peel and cover 1 kg of potatoes in cold water. Boil til soft. Add 2 table spoons of vegan margarine and 150ml of soya milk salt and white pepper. Mix until smooth and creamy. Add more milk if needed.
Serve the dahl on a bed of Basmati or else cover with a generous spoon of mash.

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