If you want to curl up on a cool fall day with a nice hearty lentil stew, this dish is for you. During my pregnancy with my daughter, I craved Indian Food. My friend Melanie and I always used to eat Indian Food, but since she moved to Kansas City, I haven’t had anyone to go with me. So I decided to head to a local Indian market by my home in order to find some delicious spices. I always used to order Tikka Masala at a restaurant, but I decided to switch things up and purchase a goda masala spice blend instead. It’s a spice often used in Maharashtrian cuisine, the third largest state in India located in the west. If you would like to make your own goda masala spice, you can find a recipe here. Maybe one day I will learn to make an authentic Maharashtrian dish with the goda masala spice.
While I was at the Indian market, I also picked up 24 Mantra Organic Mixed Lentils / Pancharatna Dal. They are a mix of mung bean split, black gram split, lentils hulled split, pigeon pea hulled and chickpea hulled split. Supposedly they are easy to digest and do not require soaking. However, I do have a very sensitive stomach and didn’t want to risk the upset. In case you are a newbie to making lentils, here’s what I did to successfully avoid tummy troubles. First, I boiled water. Then, I poured the legumes into a pot and covered them with a few centimeters of the boiled water, the warm water helps break down indigestible starches. I added 4 tablespoons of apple cider vinegar (2 tablespoons for each 1 cup legumes). You can also add another acid such as lemon juice. I soaked them for 8 to 12 hours, drained them, rinsed them again, and returned them to a clean pot. I went here online and read about what to do with lentils and followed the instructions.
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Goda Masala Lentils
This Hearty Vegetable Lentil Stew with Goda Masala is in a creamy coconut tomato sauce; it's delicious and naturally gluten-free and vegan with cauliflower, green beans, peas and flavorful spices such as cumin, turmeric, and curry.
Credit: My Real Dish
Ingredients
- 2 cups lentils (I used 24 mantra organic mixed lentils
- 1 onion
- 2 tablespoons (~7 cloves) garlic
- 1 can tomato sauce (15 oz)
- 1 can coconut milk (I used Thai Kitchen)
- 3 tablespoons Goda Masala
- 15 grinds of pepper (or pepper to taste)
- 2 teaspoons (or salt to taste)
- 2 bay leaves
- 2 cinnamon sticks
- 1 ½ teaspoon cumin
- ½ teaspoon turmeric
- ½ cayenne
- 1 teaspoon yellow curry
- optional: fresh cilantro for serving
- English peas (10 oz / 1.25 cups)
- green beans (12 oz / 1.5 cups)
- cauliflower (12 oz / 1.5 cups)
Directions
- See tips above about preparing the lentils. If you don’t soak the lentils, this dish is an easy dump in the crockpot meal with little prep!
- Chop the onion and mince the garlic.
- Add all of the ingredients (except the peas, cauliflower, and green beans) to the crockpot and cook on low for 6 hours.
- Remove bay leaves.
- Heat a 3 inches water in a large pot to boil. Once the water boils, put in cauliflower, peas and green beans in a steam insert into the pan and cook for 5 minutes.
- Gently fold in the vegetables into the lentil dish.
- Optional: top with cilantro when served.
This sounds delicious! My partner loves Lentils, I’ll have to send it to him!
Laura || http://www.thelifeoflaura.com.au xx
looks delicious. I might try to make it
Let me know how you like it!
This looks delicious! I will be doing a medical procedure tomorrow and soups and stews are all I will be able to eat. Now I know exactly what to make lol! Thanks for sharing ♥️
Hope you recover and heal quickly!
This looks amazing! I have Graham masala do you think I could use that in this dish?
No, I don’t think so. I think I would stick with the Goda. But, I have Garam and I was going to make a dish soon with it too!