Wonderbag Dahl
Rated 5.0 stars by 1 users
Category
Vegan
Cuisine
Indian
Servings
4-6
Prep Time
10 minutes
Stove Time
25 minutes
The Wonderbag Daal recipe offers a delightful and energy-efficient approach to preparing a classic Indian lentil dish. Utilising the innovative Wonderbag—a non-electric slow cooker that retains heat—this method allows for extended cooking without continuous energy use, making it both eco-friendly and convenient.
This recipe not only delivers a hearty and flavorful meal but also exemplifies sustainable cooking practices by reducing energy consumption. The Wonderbag’s design enables continued cooking without the need for additional power, making it an excellent choice for environmentally conscious cooking.
Author:Wonderbag Chef
Ingredients
-
2 tsp whole cumin seeds
-
2 tsp whole mustard seeds
-
1 tsp whole fennel seeds
-
400g split red lentils, rinsed
-
1.2 litres water
-
1 can chopped tomatoes
-
1 medium onion, diced
-
1-inch piece fresh ginger, peeled and finely grated
-
1 tbsp ground turmeric
-
1 bay leaf
-
1 tsp salt
-
1/4 tsp freshly ground black pepper
-
Fresh coriander leaves, for serving (optional)
-
Basmati rice, for serving
Directions
Add cumin, mustard, and fennel seeds to a small sauté pan. Place it on the stove over low heat and toast the seeds, stirring frequently with a wooden spoon until fragrant, for about 3 to 4 minutes.
Combine the remaining ingredients with your toasted spice mix, and stir well. Cover the pan with a lid and cook over medium heat until it reaches a boil. Then, reduce the heat to low and continue cooking for a further 15 minutes.
Afterwards, remove the pan from the stove and transfer it to the Wonderbag. Allow it to sit for 3 hours so that most of the liquid is absorbed and the lentils become soft. Stir before serving.
