As the neo-hippy culinary coordinator for our household, I resolved to include at least one vegan meal a week in our repertoire of recipes during the hungover apocalypse which was the post-New-Year period. We already eat vegetarian several times a week, but given the new / old evidence that the best way cut carbon is to kick meat, I figured it was an easy way to greenwash our household and make us feel better about consuming nought but Californian raspberries, Kobe wagyu beef, Stilton and Bollinger on the other nights. Oh lulz everybody. LULZ.
I used to consume a dahl made from brown lentils when I was an ACTUAL vegan (imagine that!), and while that version has its place as a winter warmer, I much prefer a mixture of pulses and vegetables during the summer months - especially given that our current abode is more of an oven than Lucas Heights. While only part of this meal is vegan (the dahl, silly) - I'm pretty sure that cooking a dough made with a good quality fresh soy milk in olive oil would be an acceptable way to veganise it completely. If anyone has a crack at doing it that way let me know.
Mixed Dahl with Homemade Naan Bread by Curry Khan
Ingredients
For the dahl
1 tablespoon vegetable oil
1 medium onion, diced
3 cloves garlic, diced
2 birds eye chillies, diced
2 stalks celery, finely diced
2 medium sized carrots, finely diced
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons turmeric
1 teaspoon sweet paprika
1.5 litres vegetable stock
3/4 cup brown lentils
3/4 cup black (du puy) lentils
1/2 cup red lentils
1 cup water
Two cups assorted vegetables, diced (I used capsicum, zucchini, broccoli and mushroom 'coz they were what needed using up in my crisper)
Fresh coriander, chillies and various chutneys to serve (optional)
For the naan
1 1/2 cups plain flour, plus extra for dusting
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup milk
2 tablespoons vegetable oil
Butter to cook
Nigella seeds, to taste
Method
Make the naan dough first - you can let it rise while the dahl is cooking and shape and cook them after adding the vegetables to the lentils.
Naan
1. Chuck the flour, salt, sugar and baking powder in a bowl. Stir vigorously with a fork to kill any lumps. Combine milk and oil in a pouring jug.
2. Add milk and oil mixture to flour mixture a little at a time, stirring to combine after each addition. When the bowl contents reach a dough-like consistency, turn it out onto a floured bench and knead until it is smooth and bounces back when you poke it.
3. Oil the same bowl you used for mixing then dump the ball of dough back into it and allow to rise in a warm area until doubled in size (1 1/2 - 2 hours).
4. When the dahl is cooked, punch the dough down then divide into four, and shape into 20cm rounds.
5. Melt a knob of butter in a large non-stick frypan over a medium/high heat, then throw in one of the rounds. Allow to cook until puffy and golden, then flip , sprinkle with nigella seeds and cook for another minute or two. Remove and repeat with remaining rounds.
Dahl
1. Chuck a slug of olive oil into a mid-sized saucepan over a medium flame. Add the onion, celery and carrot, and cook for a couple of minutes until they begin to soften.
2. Add spices, garlic, ginger and chilli to the pot, stir until fragrant then drop the heat and pour in the vegetable stock.
3. Bring to the boil, then add brown and black lentils, stir and reduce heat to a simmer. Allow to cook for 45 minutes or so (until the lentils are al dente), stirring occasionally.
4. Add the red lentils and the water, stir, and allow to simmer for another twenty minutes.
5. Add vegetables, stir and simmer until tender.
Serve in big bowls with freshly chopped coriander, chillies and chutneys on side, pretend like you're part of the solution rather than part of the problem.
