|This recipe is from the cookbook Vegan Fire and Spice by Robin Robertson.|
Recipe: see page 151 of Vegan Fire and Spice.
I've never made dal before and this was very tasty and quick to prepare. I really like the simplicity here. The dark red kidney beans are
mashed, and as they are cooked with the other ingredients the mixture forms a thick sauce. The tomatoes and onion give it a nice sweetness that is punctuated by the coriander. The spiciness comes from the cayenne and ginger. I thought the leftovers were even better the next day.
Ingredients: dark red kidney beans, canola oil, yellow onion, garlic, ginger, crushed tomatoes, Garam Masala, ground coriander, cayenne, salt, water, cilantro.