Ingredients
Main Ingredients
- 2 teaspoons oil
- 1 cup chopped onion
- 4 cloves garlic, minced (or 1 tablespoon garlic paste)
- 1/2-inch piece ginger, minced (or 1 tablespoon ginger paste)
- 3/4 cup dry brown lentils (sabut masoor)
- 2 oz dry soy curls (or more dry lentils or 1 cup cooked chickpeas)
- 1 cup or more chopped vegetables of choice
- 3 cups water or stock
- 1.5 cups coconut milk or other non-dairy milk, divided
Spices and Herbs
- 2 teaspoons Kashmiri chili powder (or paprika)
- 1/2 teaspoon ground black pepper
- 2 tablespoons ground coriander (sukha dhania powder)
- 1 teaspoon ground cumin (Jeera powder)
- 1/2 teaspoon ground cinnamon (dalchini powder)
- 1/4 teaspoon ground cloves (laung powder)
- 1/2 teaspoon ground mustard (raee powder)
- 1/4 teaspoon ground nutmeg (jayphal powder)
- 3 tablespoons shredded coconut
- 1/4 cup chopped cilantro (with stems, optional)
- 3/4 teaspoon salt, divided
For Garnish
- Chopped cilantro
- Lemon juice
- Pepper flakes
- Non-dairy cream (optional for drizzling)
Instructions
- Prepare the Baking Dish and Aromatics: In a 9×13-inch or larger baking dish, add the oil and spread it evenly. Add the chopped onions, minced ginger, minced garlic, and a pinch of salt. Mix to combine well.
- Preheat the Oven: Preheat your oven to 400º F (205º C) to get it ready for baking.
- Add Spices and Bake Onions: In a small bowl, mix all the ground spices together. Sprinkle half of this spice mix over the onion mixture and mix thoroughly. Place the baking dish in the preheated oven and bake for about 15 minutes, or until the onions start turning translucent.
- Toast the Coconut: Remove the baking dish from the oven and immediately add the shredded coconut to the hot onion mixture. Stir well and let it sit for about 1 minute to allow the coconut to become fragrant and lightly toasted.
- Add Remaining Ingredients and Bake: Add the remaining spice mix, chopped cilantro, the remaining salt, lentils, soy curls, chopped vegetables, stock or water, and 1 cup of the coconut milk. Mix well to combine all ingredients evenly. Cover the baking dish with parchment paper and return it to the oven. Bake for 40-45 minutes, checking starting at 35 minutes for doneness of lentils. Cooking time may vary depending on lentil type and age.
- Finish and Adjust Seasoning: Once the lentils are cooked to your desired tenderness, remove the casserole from the oven and stir well. Taste and adjust seasoning carefully by adding more salt if needed. Add the remaining 0.5 cups of warm coconut milk or non-dairy cream gradually to achieve the desired creamy consistency while avoiding temperature shock to the dish.
- Garnish and Serve: Garnish the casserole with fresh chopped cilantro, a squeeze of lemon juice, and a sprinkle of pepper flakes. Optionally, drizzle some non-dairy cream on top for extra richness. Serve hot with flatbread, garlic naan, sourdough, or rice.
Notes
- Shredded coconut is toasted in the hot baking dish to enhance its flavor and aroma; fresh coconut is best if available.
- Soy curls can be substituted with more lentils or cooked chickpeas for a similar texture and protein boost.
- The list of vegetables can be varied based on your preference or seasonal availability.
- Use warm coconut milk when adding after baking to prevent cracking or thermal shock to the casserole dish.
- If using older lentils, soaking them beforehand can reduce cooking time.
- The spice blend can be adjusted for heat levels by modifying the Kashmiri chili powder or paprika quantity.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Konkani
- Diet: Vegan
