The thing about Vegetarian food is there is not much that is fast food, unless you look in the processed aisle of the supermarket. But if you are cooking from scratch, there is generally a reasonable amount of time needed to soak, bake, cook, spice, grind, roast, toast and so forth. Pasta is one laudable exception, and masoor dal (split red lentils as they are called here) another. They are fast in as much as 20 – 30 mins can be called fast. Longer than it might take for some non-veg meals, but quick in the terms of veg feasts.
This dal, made from masoor dal, is as quick as it gets. I hope you enjoy it.
Masoor Dal with Green Chillies
Cook some masoor dal, adding salt about half way through. They take about 15 mins to cook, maybe a little more. 125g will do for 2 of you, or you can double this recipes.
When the dal is cooked, heat 1 Tblspn ghee in a small pan and add 1 or 2 finely sliced green chillies (or adjust the amount to taste). Sizzle for a few moments, and before they crisp, pour the ghee and the chillies into the dal. Add a little finely sliced fresh green chilli too, for added texture and a grassy green flavour from the chillies.
Simmer for a few more minutes then remove from the heat. Put on the lid and allow the flavours to develop for 5 mins. Serve and enjoy.
Delicious with Indian rice.