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Daal and Vegetable Bhuna
Daal and Vegetable Bhuna is a modern British recipe for a classic British Indian Restaurant (BUR) medium-hot curry of mixed vegetables in a red lentil base with tomatoes and onions finished with tempering. The full recipe is presented here and I hope you enjoy this classic British version of: Daal and Vegetable Bhuna.
prep time
15 minutes
cook time
40 minutes
Total Time:
55 minutes
Serves:
2
Rating: 
Tags : CurryBIR CurriesVegetarian RecipesSpice RecipesVegetable RecipesBritish Recipes
Here is another classic vegan BIR (British Indian Restaurant) recipe. Lentils have a cooling effect on a curry, as they absorb capsaicin, the hot chemical in chillies. So, despite the use of hot Madras curry powder here this is actually a medium hot curry. As someone who likes lentil and split pea based recipes, I also think this is a really delicious curry with a creamy texture.
Ingredients:
4 tbsp Vegetable Oil
1 tsp grated Ginger
1 tsp grated Garlic
225g (1 1/2 Cups/2 medium onions) Onions, chopped
225g (1 1/2 Cups/2 medium) Tomatoes, chopped
1 tsp sea Salt (or to taste)
For the Spices:
1 tsp ground Turmeric
1 1/2 tsp ground Coriander seeds
2 tsp (heaped) mixed powder
1 tsp extra hot Madras Curry Powder
½ tsp chilli powder
For the Vegetables:
1 carrot, scraped and cubed
¼ head of cauliflower, broken into florets
¼ large head of broccoli, broken into florets
200g (1 Cup) Red Lentil (washed and soaked 30 mins)
1l (4 cups) hot water
For the tempering:
2 tbsp vegetable oil
1 ½ tsp cumin seeds
½ tsp black mustard seeds
8 Dry red Kashmiri Chillies
4 garlic cloves, pounded to a paste
Coriander to Garnish
Method:
Place a wok or curry pan over high heat. Add the oil and when hot add in the onions, grated ginger and grated garlic along with the salt. Stir well to combine then cook for 5 minutes, or until the onions are soft and just beginning to colour.
Reduce the heat to medium low and scatter over the turmeric, ground coriander, mixed powder and hot Madras curry powder. Stir well to combine until you have a thick paste then stir in the chilli powder. Stir well to combine and cook for 1 minute until the spices are no longer raw.
Stir in the tomatoes and increase the heat to medium. Pour in 125ml (1/2 cup) boiling water then cover the pan with a lid and cook for 5 minutes, until the tomatoes break down to form a sauce. At this point add the vegetables, stirring to coat in the sauce. Drain the lentils and add these to the cooking pan. Cover and cook the mixture for 5 minutes, stirring occasionally.
Add 1l (4 cups) hot water, cover with a lid, increase the neat to medium high and cook for 15 minutes, until the lentils are tender and the vegetables are al dente. Reduce the heat to low and allow the gravy to thicken.
In the meantime, prepare the tempering. Place a frying pan over high heat and add in the oil. Once the oil is hot add the cumin seeds, black mustard seeds and Kashmiri chillies. Stir fry for 30 seconds then add in the garlic. Stir into the oil and fry for about 2 minutes until the garlic is golden brown (do not let it burn).
At this point pour the contents of the tempering pan over the curry. Stir well to combine then turn the heat off, scatter over a good handful of chopped coriander (cilantro). Cover the pan and allow to steam for 5 minutes.
Stir again then turn into a serving bowl and bring to the table.
