Vegan Keema Madras with lentils

Vegan Keema Madras with lentils

Vegan Keema Madras with lentils. Keema is usually a minced meat dish made with combination of spices to add a complex flavor. This Vegan Keema uses red lentils. Serve this with flatbread, rice or with dosa and appam. Vegan Gluten-free Soy-free Recipe Nut-free Option

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Ingredients

• 1/3 cup (60 g) red lentils (masoor dal)
• 3/4 cup (157.5 g) cubed potatoes , small cubes

Spices:

• 1/2 tsp  pepper corns or freshly ground , use 1 tsp for the real deal
• 1/2 tsp cinnamon or 1 inch cinnamon stick
• 3/4 - 1 tsp fennel seeds
• 1 tsp coriander powder
• 1/2 tsp ground cumin
• 1/2 tsp poppy seeds
• 1 tsp raw rice (optional), or use rice flour
• 1/2 tsp sage

Sauce:

• 2 tsp oil
• 3 cloves of garlic , finely chopped
• 1/2 cup (80 g) finely chopped onion
• 2 medium tomatoes , or 11 oz diced
• 2 tbsp shredded coconut
• 1/3 cup (39 g) coarsely crushed walnuts
• 1/3 cup (42.67 g) shredded carrots ,optional
• 3/4 tsp salt
• Cilantro, pepper flakes, lime juice for garnish

Instructions

1. Lentils + Potatoes: Add red lentils, potatoes, and 2 cups water in a saucepan. Cook uncovered over medium heat until potatoes are tender. 13-14 mins. Add in a good pinch of salt mid way. Do not drain.
2. Spices: Grind the the spices in a grinder or blender. Heat oil in a skillet over medium heat. Add the spices and toast for 2-3 mins. If the pan is heating too quickly, roast at medium-low heat.
3. Add garlic and ..............
4. ...........

Original Article from veganricha.com

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