Comfort Food At Its Best
There’s nothing like a warming bowl of homemade tomato dal when it’s so much colder outside. What is Tomato Dal? The word “Dal” comes from Hindi and stands for “a dish of Indian cuisine and Pakistani cuisine that is mainly prepared from legumes, especially chickpeas, lentils, beans or peas”, according to Wikipedia.
This dal is bursting with protein and if you want to leave out the naan, this dish is not only vegan, but also gluten-free. I love this about dishes like that. A dal is perfect as a vegan source of protein. And no matter how the diet may be, with enough protein you just make the body happy(er).
I was only in Austria last weekend and cooked the tomato dal directly for my girlfriend and me. We left out the rice and simply spooned it with the naan. She loved how quickly it was prepared and we were overjoyed to have something warm to eat quickly. Do you know that? if you’ve been out all day and don’t feel like cooking at all, but still want to do something good for your body? YES, this is what this recipe is for! So save it, or even better get started right away.
What is still very important to add: This dish lives from the taste of the tomatoes. Therefore, pay close attention to the quality of your tomato cans. I used Mutti’s Crushed Tomato Polpa and I can only recommend it very much. Especially after seeing the production in Parma live last month.
Have a lot of fun with it.
Recipe
Super easy vegan Tomato Dal. Perfect lunch or dinner when you want something healthy & nutritious quick and fast.
- 1 onion ⎮ for the dal
- 1 clove of garlic ⎮ for the dal
- 2 cans of tomato pulp e.g. from Mutti ⎮ for the dal
- 1 can of chickpeas ⎮ for the dal
- 1 can of white beans ⎮ for the dal
- 1 can of kidney beans ⎮ for the dal
- 100 ml coconut milk from the can ⎮ for the dal
- 2 teaspoons of dried oregano ⎮ for the dal
- 1/2 teaspoon cinnamon ground ⎮ for the dal
- 1 teaspoon paprika powder ⎮ for the dal
- 1/2 teaspoon turmeric ground ⎮ for the dal
- 1 tbsp brown sugar
- 1 teaspoon lemon juice ⎮ for the dal
- 1 cup of rice ⎮for the rice
- 2 cups of water ⎮ for the rice
- salt
- pepper
- olive oil
- 275 g flour ⎮for the naan
- 1 teaspoon baking powder ⎮ for the naan
- 1 tbsp brown sugar ⎮ for the naan
- 1 tbsp olive oil ⎮ for the naan
- 125 ml plant drink of your choice ⎮for the naan
- 75 g coconut yogurt or your choice of plant-based yogurt ⎮for the naan
- 1/2 teaspoon salt ⎮ for the naan
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In a saucepan, bring 1 cup of rice with 2 cups of water and a good pinch of salt to a boil. Then simmer according to the instructions on the packet.
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Finely chop the onion and garlic.
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Fry slowly in a pan with a little olive oil. Add brown sugar, continue frying.
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Add the spices and fry briefly so that the flavor can fully develop.
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Deglaze with coconut milk, stir well and add tomato pulp.
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Let it simmer for about 5-10 minutes.
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In the meantime, mix all the ingredients for the naan bread together in a bowl and work into a dough. Knead well. Then divide into 6 balls.
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Heat a pan without oil. Roll out the balls into a flat naan and bake in the pan for about 2 minutes on each side.
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Season the tomato dal with salt, pepper and lemon juice. Serve with rice and naan.
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Don't forget to #therawberryeats over on instagram and tag me @therawberry if you remake this one. I'd love to see your recreations.
Thank you so much for stopping by. I’d be super happy to get your feedback below!
Enjoy your day,
Marie
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Author: Marie Dorfschmidt
