Lentil Dal and Masala Potatoes for Dummies

This recipes serves 4 to 6 adults.

Ingredients for Lentil Dal:

1 cup (227 g) dried lentils, any color

4 cups (950 mL) water

1 cup (240 mL) unsweetened original almond milk

1 cup (227 g) diced tomatoes

1 tablespoon (15 g) fresh chopped cilantro

1 tablespoon (15 g) onion powder

2 teaspoons (10 g) salt

1/4 teaspoon (1.25 g) ginger powder

1 teaspoon (5 g) dried coriander

1 teaspoon (5 g) cumin

1 teaspoon (5 g) paprika

1 teaspoon (5 g) turmeric

1 teaspoon (5 g) garam masala

Instructions for Lentil Dal:

  1. Add the dried lentils and water to a pot and bring to a boil, then turn the heat down to a low boil and fully cook the lentils. Stir every ten minutes. The lentils will take between 20 and 40 minutes to cook. Lentils cooked all the way through should be soft to chew, but not mushy. When the lentils are fully cooked, only a minimal amount of water should be left in the pot.
  2. When the lentils are done, turn the heat down to a simmer. Add the almond milk, tomatoes and all the spices, except for the cilantro, and let simmer until the almond milk is mostly, but not completely absorbed. This should take about five to ten minutes.
  3. Turn the heat off, and mix in the fresh cilantro.
  4. Let the lentil dal cool in an uncovered pot before eating, about 20 to 30 minutes. During this time, the lentil dal will thicken.

Ingredients for Masala Potatoes:

9 small/medium peeled and cubed red-skin potatoes (yellow, white and russet are okay as well)

1/2 cup (115 g) frozen peas

2 tablespoons (30 mL) olive oil

2 teaspoons (10 g) salt

1 teaspoon (5 g) cumin

1 teaspoon (5 g) onion powder

1 teaspoon (5 g) turmeric

1 teaspoon (5 g) dried coriander

1 teaspoon (5 g) ginger powder

1 teaspoon (5 g) curry powder

Instructions for Masala Potatoes:

  1. Boil the peeled and cubed potatoes in a pot until they are fork tender.
  2. Strain all of the water, then put the potatoes back in the pot, along with the olive oil and peas, then turn the heat up to medium/high.
  3. Cook and stir the potatoes and peas for about five to ten minutes, while stirring frequently.
  4. Turn the heat off, then add the spices to the pot, and mix the spices and potatoes together. It’s okay if some of the potatoes get a little mushy; that’s how it’s supposed to look!
  5. Let the potatoes cool in the pot for 20 to 30 minutes, then serve.

Tip: Serve the Lentil Dal over rice and Masala Potatoes on the side. Garnish with fresh cilantro.

Store in the fridge for 2 to 3 days. This meal can absolutely be frozen for future meals!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s