It is amazing how cooking with oil now tastes dull to me...
Pulses are plentiful on Starling Avenue, so any lentils and such are easy to find.
3-4 cups of water (or you can also use some cooking water from green leafies, like spinach, etc.)
2 cups of red split lentils (Masoor Dal)
1 large onion, finely diced
1 large potato, peeled and cubed [1 russet or a few yukon gold]
1 Qt pack of tomato sauce/puree
1 15 Oz Can of Diced Tomatoes
1 15 Oz can of unsweetened coconut milk
3 cloves of garlic, minced
1/2 tsp Himalayan salt, Real Salt, or Sea Salt
1 tsp dried oregano
1 tsp cumin seeds, ground
freshly ground black pepper, to taste
red pepper flakes, to taste
Watch it with the red pepper - the above may be too hot for some palates, so you may want to start with 1 tablespoon of red pepper the first time you try if you have a sensitive palate.
- bring 2 cups of water to a boil with the chopped onion, garlic,
- add lentils and potato and simmer for about 45 mins,
- add in ground cumin, dried oregano, salt
- add in 1Qt of tomato puree, 1 15 Oz can of diced tomatoes
- add in 2 Tablespoons (to taste) of Indian Red Chili Powder, or Dried Crushed Red Peppers, or Cayenne pepper
- mix in a can of unsweetened coconut milk
- keep stirring with a wooden spoon all the time
- let it simmer until if feels "done."
- You can puree it, if you want it smooth.