You’re going to love this recipe for masala lentils from Richa Hingle’s new book, Vegan Richa’s Indian Kitchen. Serve the masala lentils with rice for a satisfying vegan lunch or dinner.
I’ve been following Richa’s blog, Vegan Richa, for many years now. With gorgeous photography and innovative recipes, Richa keeps me tuning in regularly.
Whether she’s making buffalo chickpea pizza or naan made with avocado, I can always count on her to bring something unusual and mouthwatering to the table.
Vegan Richa’s Indian Kitchen
So I knew her cookbook, Vegan Richa’s Indian Kitchen
, would be something special.
Vegan Richa’s Indian Kitchen features 150 vegan recipes that run the gamut from breakfast through dessert with stops along the way for flatbreads, curries, and dals.
The recipes put the focus on simple, whole plant foods. That makes the book very budget-friendly and especially nice during summer months when my refrigerator is overflowing in fresh produce.
She lets the inherent flavors of the beans and vegetables shine, and then heightens their flavors with seasonings and spices.
Using her cookbook has been a good excuse to get to some of those lesser used spices on my spice shelf. You know, the ones that I bought just knowing I would need them later, but have been lingering from disuse.
(Now, why did I buy that mango powder again…)
If you aren’t a spice collector like me, you may need to visit your local Indian market before you get started to pick up fenugreek seeds, asafetida, nigella seeds, and the like.
But don’t let that dissuade you. The results are worth it. And spices in Indian markets tend to be very inexpensive. Plus, it’s fun to widen your culinary language and learn something new.
The Indian restaurants in my town are a little lacking. So it’s so nice to have the tempting and full-bodied dishes I crave in my own kitchen. Plus, the variety of dishes in Vegan Richa’s Indian Kitchen far exceeds anything that I could find locally.
Recipes include veggie balls in Manchurian sauce, black gram fritters, sprouted mung bean curry, and mango curry tofu.
Here are some of the things I’ve made:
I have been really into chickpea flour pancakes (pudla) for the past 6 months or so. I love savory breakfasts, and chickpea flour pancakes are packed with pantry-friendly ingredients.
Even if I’ve just gotten home from a trip and my cupboard is sparse, there’s a good chance I can make chickpea pancakes. (Plus, the beauty of vegan recipes means that I’m not counting on perishable eggs or dairy as ingredients.)
Chickpea pancakes are substantive, filling, and flavorful.
What I like about the pudla in Richa’s cookbook is that it is thinner and lighter than many chickpea pancakes I make. I prefer pancakes with crisp edges. With this recipe, you get that brown crispness all over.
I’ve already made this recipe twice. I know it’s one I’ll come back to regularly.
I made mint cilantro chile chutney to go with them.
At restaurants, whenever the server comes to take the chutney tray away after appetizers, I often hide the cilantro chutney at the far end of the table, so that they can’t take it. I like to add a little dollop to everything.
However, the recipes I’ve tried in the past have been a bit of a letdown.
I was hesitant about this one, because it uses equal amounts of mint and cilantro. I like mint, but only in small doses (i.e. a few leaves on vegan banh mi or muddled in the perfect gin and tonic.) So I was worried this would be mint overload.
I needn’t have worried. The cilantro still takes center stage, but with the mint rounding out the edges. With a pinch of black salt and mango powder, this cilantro chutney has all of that craveable chutney flavor and more.
I could easily say this is my favorite version ever – in a restaurant or at home.
I followed the variation of adding peanuts to the chutney for a thicker viscosity. I liked how it added bulk without overpowering it with nutty flavor.
I’d gotten a big bag of spinach at the farmers market. I was able to use all 4 cups in this Tofu in Spinach Curry (palak tofu). This is a vegan version of palak paneer with tofu standing in for cheese.
The tofu is browned first with spices. Then a smooth spinach curry mixture is added to the pan.
The recipe took no time at all to make, was packed with good-for-you ingredients, and is definitely one I’ll be making again.
Masala lentils
Finally, these masala lentils are an inexpensive and quick lentil dish that is brimming with flavor and even better the next day after the spices have had a chance to meld.
With cumin, coriander, cardamom, cinnamon, fenugreek, paprika, pepper, and sriracha, there’s a lot going on here. But it’s not in a way that overpowers. It all comes together harmoniously for a tasty lentil dish.
To save time, I served it with uttapam from the frozen section of Trader Joe’s and roasted broccoli. The whole meal was ready and on the table in under a half an hour.
(Update: The uttapam isn’t sold at Trader Joe’s anymore. However, here are my 30 favorite vegan Trader Joe’s products.)
It would also be delicious with mixed vegetable ginger & turmeric rice on the side.
Thank you to Richa and Vegan Heritage Press for generously offering to share the recipe for Masala lentils.
Masala Lentils (Sabut Masoor)
Ingredients
- ¾ cup brown lentils washed and drained
- 2 cups water
- 2 to 3 teaspoons safflower or other neutral oil
- ½ cup finely chopped red or white onion
- 6 cloves garlic chopped
- ½ teaspoon ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ½ teaspoon fenugreek leaves or ⅛ teaspoon fenugreek seeds
- 1 teaspoon sweet or hot paprika
- ⅛ teaspoon nutmeg
- ¼ teaspoon black pepper
- 1 ½ Tablespoons sriracha or other hot sauce, to taste
- 2 Tablespoons water
- 1 ½ cups chopped tomato
- ¾ teaspoon salt
- 2 Tablespoons chopped cilantro for garnish
- 1 Tablespoon vegan butter optional
Instructions
- Combine the lentils with 2 cups of water in a saucepan. Partially cover and cook over medium heat until the lentils are tender, 25 to 30 minutes.
- While the lentils are cooking, make the tempering. Heat the oil in a skillet over medium heat. Add the onion and cook until golden brown, 5 to 6 minutes.
- In a blender, combine the garlic, cumin, coriander, cardamom, cinnamon, fenugreek, paprika, nutmeg, black pepper, sriracha, and 2 tablespoons of water. Blend to combine well. Add this paste to the onions in the skillet. Cook until fragrant, about 2 minutes. Stir in the tomatoes and salt, and cook until the tomatoes are tender, about 8 minutes. Mash the larger tomato pieces.
- Add the tempering to the lentils. Bring to a boil over medium heat. Reduce heat and simmer for another 5 minutes. Taste and adjust salt and spice. Garnish with cilantro and vegan butter, if using, and serve hot.
Carole
That palak tofu looks like just what I need to be eating with all the spinach i am getting this summer!
Rebecca @ Strength and Sunshine
Indian will always be my favorite cuisine!
Richa {VeganRicha.com}
Thank you for the lovely review Cadry! So glad you loved everything you made! definitely try some more of the mains that are not regulars in Indian restaurants! the book has 150 recipes 🙂
Cadry
Thank you for the terrific cookbook, Richa! I know I will be playing with this one for a long time to come. Thanks for the heads up on the recipe amount. I’ve updated this post!
Kris
If I could only eat one type of food Indian it is! love the unique blend of spices.
Cavell
Looking forward to trying this recipe and others from Vegan Richa’s new cookbook. Nothing beats good Indian food!
Terri Cole
I’m so excited for Richa’s book. Even if I win this one, I’ll need to buy a second copy because as soon as my daughter sees it, it will “disappear”.
Karen Wood
That would be so lucky to win the book. I just subscribed to her by email and liked her facebook page. I am vegan and need to eat healthier. I do like to cook and the Indian food always sounds so good, but I have yet to ever cook any. Need to gather up some recipes and ingredients.
Nicollette D
I love Richa’s blog so I know this book will be amazing. Plus, Indian food!
Ali @ Chickpeas & Change
So excited for this book!
Marie
I’ve been vegan for a few months now and have so much fun experimenting with new recipes
Donna Stubbs
Richa’s recipes are so good. I need to remember to make the pudla more often – such a great breakfast!
Karen
This looks fabulous!! Please enter me in the drawing…
Carla
So glad this book is getting so much love and I can not wait to get my hands on a copy!
Chavi Samet
I want this book so badly!!!!! Really eager to try my hand at Indian food– never had it before!
Deanne O
I am so excited to have a chance to win Richa’s book. I follow her blog faithfully!!
Paula
This book sounds fantastic!
DJ
There are so many fantastic recipes in this cookbook that I would love to try.
Heather piper
Would love to try recipes in this book!
Faith
Indian food is my favorite – I have a standing lunch date every Friday afternoon with my local Indian buffet 😉 Would love to try some of the recipes as a way to not spend $10 each week like clockwork!
Aimee Douglass
I’ve only had Indian food a couple of times, at restaurants, but always loved it. Navigating menus as a vegan can be tricky, however, so having an option to create the authentic flavors at home would be great!
Becky Striepe
This looks amazing, Cadry! I can’t wait to get my hands on this book.
Jennifer
Indian food is one of my absolute favorites, but I don’t eat it enough. I would love to get my hands on a copy of this cookbook!
Erin
Looks like a great cookbook
Marsha A.
This cook book looks fantastic. I am going to make that Dal recipe it looks like a good one. Thanks for the chance to win the book.
Hannah
I’ve seen so much buzz about this cookbook. It looks incredible!
Nichole Kraft, Food Writing Copyeditor
That chutney recipe alone would be worth the cost of the book! (I get possessive of it in restaurants, too, Cadry!) I love Indian food and don’t have any local restaurants, so I would definitely enjoy making Richa’s recipes at home. It looks like a beautiful book!
Cadry
I’m glad you get possessive of the chutney too. I thought I might be alone in that! 🙂
Molly
Making this tomorrow! Love your photos as well.
Cadry
Thank you, Molly! That’s so nice to hear.
KZ
Yum! I would love to cook from this book! I’ve only recently become an Indian food fan, and am really interested in broadening my horizons. I, too, have a ridiculously huge spice collection. I once bought asafoetida but it actually made my whole pantry smell… bad. haha maybe I’ll skip that one. I have nigella seeds, garam masala, fenugreek seeds, black mustard seeds, black salt and all the weirdest spices waiting to be used!
Cadry
Yeah, asafetida definitely has a very particular scent. I’ve had the same container for 5 or 6 years now! It probably needs to be replaced, but a little goes a long way. I can’t get through it that quickly!
I love it that you also have a big spice collection. There’s something very pleasing about a huge array of spices all lined up and ready to use from asafetida to za’atar. 🙂
Becca F
I love making Indian food but so far have not branched out too far in my cooking of it. Just dipped my toes a bit. I would live to branch out though
Lydia Claire
Everything from this book looks amazing!
CarPow2014
This sounds delicious! I can’t wait to make it.
Shell
Cad, everything looks amazing! I’ve never used chickpea flower before. What would be a good recipe for me to try it? Pancakes or something else?
Kim W
Oh! I just discovered your Blog and this is fantastic! East Indian + Vegan = WIN!
Would love a copy of this cookbook.
Mary Ellen@VNutrition
I just found Vegan Richas website after seeing some posts on her cookbook. I’d love to win a copy! Her food looks great!
Jennai
I love Indian food, but I have never attempted to cook it — this cookbook would inspire me to do that!
JenniferAnne74 @ aol.com
Natalie
All of these recipes look amazing. Would love to try the pudlas and chutney!
Ree
Love lentils with indian spices!
Becca S
Richa’s recipes are always so good, so Ibwould love to try these revipes!
Nicolle
I love Indian food and follow Richa’s blog as well. Looking forward to the book!
Leslie
I’m so going to make this right now. I have all the ingredients. Plus I cook the lentils in veggie broth (made from scratch with veggie scraps and then frozen so I always have on hand). Yuhuhum!
Leslie
Just finished making the masala lentils. Wow! This is going to be my go to from now on.
Cadry
Wow, that was a fast turnaround! I’m so glad you enjoyed them, Leslie!