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Hi, Harjoyt Kang and this is my little helper my nephew Rylan. Welcome to http://www.indiabase.ca.
Today Rylan and I are going to be making a vegan yellow and orange lentil daal. So here
are the ingredients you need for this stellar lentil dish. So the first ingredient we’re
going to be using is two cups of lentils. So one cup of yellow lentils or mung lentils
and one cup of orange lentils or masoor lentils. Now if your buying these bulk from your food
shop, it’s really important you sift through them just to make sure you don’t get any
impurities in the lentils. We washed it in a little bit of water, drained the water and
then it’s ready to pop it into our six cups of boiling water that we are going to use.
We diced up two medium sized tomatoes. Of course we are going to be using one jar of
India Base. This one base creates hundreds of indian dishes and has everything you need
to make your dishes taste awesome. So we got a pinch of salt to taste and we got of course
our favorite jalapeno that we’re going to leave whole and we’ve cut it down the middle.
So we added in our two cups of lentils, six cups of boiling water, and it’s right now
boiling at a high heat level. Once it hits that boil, bring it down to a medium heat.
So it’s simmering nicely. You want to cook the lentils for 20-25 minutes. And you want
to add water as needed, so a good way to kind of indicate how much water you have in the
pot is you want the lentils to be submerged at least 3 inches of water I would say. So
keep checking on it every few minutes or so and to give it a stir and also to check how
much water is left. Because you don’t want it to run out and the lentils will thicken
up on you. So to this I’m going to add a pinch of salt. And this is completely optional
but you can add a pinch of turmeric to the water, if you don’t have turmeric that’s
okay. Because india base has turmeric in it already. So you don’t need to worry too
much about that. I’m going to add in the whole jalapeno. And we’ll take that out
once we finish cooking the lentils. And now we are going to add in our two diced tomatoes.
So give that a good stir, like I said we are going to leave that on to a medium to medium-high
heat, we are going to cover it, leaving a small crack open letting out some of the steam
escape, because if you don’t it’s going to boil up on you. And you don’t want that
to happen. And we’re going to keep checking up on it for 20-25 minutes. A little longer
just depending on how soft you want the lentils and then we’ll check back on it and add
water as needed. So we’ve been boiling the lentils for a
good 20-25 minutes. You’ll notice that while you are cooking them that there’s a type
of film or froth that is collected at the top. So what you want to do is with your spoon
just remove that layer that rises to the top. And get rid of it. So here we go, we got our
lentils going, and in our pot here, in our saucepan here, we’ve added one tablespoon
of olive oil. To that I’m actually going to add dried fenny greek leaves and it adds
a little bit of flavor. And if you don’t have this, that’s alright, you can add a
little bit of cilantro at the end, but it just adds a little bit of greenness to the
dish. So I’ll add in our whole jar of India base. And we’re going to do something called
tempering up the lentils. So this is a really great way to add flavor to your lentil dish.
So what we’re going to do once we’ve mixed our India base with the olive oil and it’s
warmed through. Now we’ve got this on a medium-heat. Mix it through. So india base
has been warming through now for about a couple of minutes. Turned it up to about a medium
high heat. And now what I’m going to do is temper the lentils. So I’m going to add
in, one ladle full to start of the lentils. Going to mix it around. Stir. And now im going
to add in, the second ladle full of the lentils. So this is a great way to add in flavor right
into the base, of the dish, which is our india base. And then we are going to mix it in,
to get in all of the flavors incorporated with the lentils. Im going to turn that off,
and throw that right in with the rest of the lentils. This is a unique way of adding flavor
directly into the lentils. So I’m going to let this simmer again on our medium to
medium-low heat. Cover it for another 15-minutes. Once I’ve stirred all of india base. At
this stage, you can add in any salt, or add in anymore heat. So I’m just going to give
it a good stir cover it up and cook for another 10-15 minutes.
So there you have it, a super simple, yellow and orange lentil daal. The perfect dish to
complement those gray days in Vancouver. Of course you always have to try out your food,
give it a little taste. It’s absolutely perfect. Thank you so much for watching, again
we always love your feedback and happy eating.