Spiced lentils make a cheap, wholesome supper - add extra chilli and cumin seeds for a more robust flavour. This is designed to be a low cost recipe.

Each serving provides 477kcal, 26g protein, 71g carbohydrate (of which 2.5g sugars), 8g fat (of which 4g saturates), 7.5g fibre and 0.2g salt.

Tarka dal with rice

tsp turmeric

butter

tsp cumin seeds

garlic cloves, finely chopped

green chillies, finely chopped, to taste

salt and pepper

Masoor dal tadka is a delicious Indian lentil curry made with red lentils. It's easy to make, naturally vegan and gluten free, and full of flavor.

Masoor Dal Tadka - Indian Red Lentil Dal

water

oil oil

yellow onion, finely diced

garlic,

tbsp minced ginger

green chiles,

tbsp Indian curry powder

mustard seed

tsp coriander

tsp cumin

salt,

diced tomatoes, or 1 1/2 cups chopped fresh tomatoes

cilantro,

basmati rice, to serve

Combine the lentils and water in a large...

Combine the lentils and water in a large pot. Bring to a boil, then turn the heat down to simmer. Skim off any foam that collects on top. Cook, partially covered, until the lentils are tender, usually 15-20 minutes.

While the lentils are cooking, make the tadka....

While the lentils are cooking, make the tadka. Heat a skillet over medium heat and add the oil and onion, garlic, ginger, chiles, and a pinch of salt. Fry until soft, about 5 minutes.

Add the spices: curry powder, mustard, coriander, and...

Add the spices: curry powder, mustard, coriander, and cumin, along with the salt. Stir to combine and cook for about 60 seconds, then add the tomatoes. Cook about 7 minutes to cook down the tomatoes if canned, or until the tomatoes are soft and saucy if fresh.

Add the tadka to the cooked lentils, and...

Add the tadka to the cooked lentils, and simmer over low heat for about 5 minutes to infuse with flavor.

Serve garnished with cilantro and with basmati rice.

A creamy Red Lentil Dahl which is comforting, hearty, flavorful, and delicious. The recipe is vegan, gluten-free, healthy, and easy to make. This Masoor dal curry is done in 30 minutes and therefore perfect as a weeknight dinner and meal prep.

Masoor Dal Tadka (Red Lentil Dahl)

dry red lentils

carrot (finely diced (*see recipe notes))

small bell pepper

onion

garlic

ginger

vegetable oil

vegetable broth (or water)

coconut milk ((*see recipe notes))

curry powder

paprika

Sea salt and black pepper (to taste)

red pepper flakes (optional)

Check the video above for easy visual instructions.

Rinse lentils under running water. Chop the onion, garlic, ginger, bell pepper, and carrot.

Heat oil in a pot and sauté onion for about 3-4 minutes over medium heat. Add ginger, garlic, carrot, and bell pepper.

Add all spices, sweetener, the lentils and 3 cups of vegetable broth or water. Bring to a boil and let simmer for about 10 minutes.

Finally, add coconut milk and cook for a further 5 minutes or until the desired thickness of the dahl is reached.

Season with black pepper and salt. Taste and adjust the seasonings as needed.

Serve warm with basmati rice, potatoes, or naan (flatbread) and garnish with fresh herbs.

https://content.jwplatform.com/videos/oxgZsDvd.mp4

Easy Red Lentil Dahl | Masoor Dal Recipe (Vegan Curry)

Un cremoso Dahl di lenticchie rosse: perfetto comfort food in ogni stagione! Ricco, saporito e delizioso, è servito con dell’ aromatico riso basmati. Una ricetta vegana, senza glutine, salutare e facile da preparare. Il Curry Masoor Dal ( così chiamato in India )è pronto in 30 minuti ed è quindi perfetto a cena o come food prep durante la settimana.

Dahl di lenticchie rosse

160 g lenticchie rosse

500-600 ml acqua

cucchiaino scarso curcuma

g olio

2-4 g di sale iodato

spicchi aglio

g zenzero fresco pelato

cucchiaino cumino

cucchiaino senape di dijon

cucchiaini curry indiano

g cipollotto (io ho usato il cipollotto rosso di Tropea)

peperoncino piccolo senza semi

g pomodorini

150-200 g Riso basmati per servire

Prezzemolo o coriandolo fresco

Trasferisci l lenticchie in un colino a maglia fine e sciacquale con acqua corrente. ( Vedi foto).

Unisci le lenticchie e l'acqua in una pentola capiente. Aggiungi la curcuma e portare ad ebollizione, quindi abbassare il fuoco lascia sobbollire. (Elimina con un cucchiaio qualsiasi schiuma che si accumula in superficie se necessario ). Quindi cuoci a fuoco lento per circa 15 minuti: le lenticchie appariranno tenere ma avranno ancora un po’ di consistenza.

Mentre le lenticchie cuociono, prepara il Tadka.Taglia tutte le verdure finemente e trita o grattugia l’aglio. Trita finemente o frulla i pomodorini con un frullatore ad immersione.

In un pentolino aggiungi l’olio, la cipolla, l'aglio, lo zenzero, il peperoncino e un pizzico di sale. Cuoci a fuoco medio fino a quando la cipolla risulterà morbida, circa 3-4 minuti.

Aggiungi le spezie: curry, senape e cumino e un altro pizzico di sale. Mescola e cuoci per circa 60 secondi, quindi aggiungi i pomodorini.  Cuoci altri 6-8 minuti mescolando, o fino a quando i pomodori risultano cremosi.

Aggiungere il Tadka alle lenticchie cotte e cuocere a fuoco lento per circa 5 minuti  mescolando di tanto in tanto, per infondere sapore. ( Le lenticchie in questo modo cuoceranno per 20 minuti totali ).

Servi il Dhal di lenticchie ben caldo accompagnato con riso basmati e guarnisci con prezzemolo fresco.

This Slow Cooker Butternut Squash Dal with lentils and coconut milk is a delicious vegan recipe - pair this Indian dish with basmati rice for a full meal!

Slow Cooker Butternut Squash Dal

olive oil

onions

garlic (minced)

butternut squash

coconut milk

(796 milliliters) can diced tomatoes

turmeric

tsp chili powder

salt

tsp pepper

spinach (chopped)

Cilantro and sesame seeds

basmati rice

Add all ingredients to slow cooker in order that they are listed except for spinach, garnishes and rice.

Cook on high for 4 hours, or on low for 8 hours. Meanwhile, cook basmati rice according to package directions in a rice cooker or on the stovetop.

Once dal is finished cooking, stir in spinach and then plate with rice, garnishing with sesame seeds and cilantro. Enjoy!

Recipe video below. There are countless variations of Dal all across India. This is a northern Indian version called "dal tadka"&nbsp;that's akin to what is served in Indian restaurants. "Tadka" refers to spices sizzling in hot oil that's poured over the dal. It's dramatic and gives it a flavour bump - but is optional. I include it for company, and leave it out for midweek or if being served alongside other punchy flavoured curries.  Heat level in this recipe is mild - just a tickle. If you like it fiery, try leaving in the seeds in the chillies and/or adding some chilli powder. This is a dal that's flavourful to have as a main!

Dal (Indian Lentil Curry)

green cayenne chillies

garlic (, finely chopped)

tbsp ginger (, finely chopped (1.5cm / 3/5"))

curry leaves (, or 6 dried (Note 3))

tomato (, chopped)

chana dal (, yellow split peas or other yellow lentils (Note 4

/ 1 litre water

turmeric powder

tsp garam marsala

ghee (,

cumin seeds

tsp black mustard seeds ((optional))

Fresh coriander/cilantro sprigs ((optional))

Soak Lentils: Rinse lentils and leave to soak in plenty of water for 1 hour. Drain in colander.

Heat ghee/oil in a heavy based saucepan over high heat. Add green chillies and fry for a minute until starting to blister.

Add onions and fry until softened.

Lower heat to medium, add garlic, ginger and curry leaves. Cook for 1 minute until garlic starts to turn golden and smells amazing.

Add tomatoes and cumin, cook until tomatoes start to break down and thicken to a paste - about 2 minutes.

Add lentils, water, tumeric and salt. Stir, bring to simmer, cover and simmer gently for 1 hour. Stir two or three times during the hour.

Remove lid and simmer gently for 30 minutes to thicken, stirring every now and then. The dal is ready when it has a consistency like porridge - some lentils should be intact but some have broken down to thicken the sauce.

Stir through garam masala at the end. Adjust salt if desired.

Pour over Tadka, if using, and stir through.

Serve Dal over rice, garnished with a sprig of coriander if desired.

Heat ghee in a small pan over medium heat until hot but not smoking.

Add cumin and mustard seeds, stir until cumin is slightly golden.

Then add chillies and cook for 20 seconds, then add eschallots and cook until tinged with gold. Don't let the spices burn!

Immediately pour into Dahl.

Tadka - Sizzling Spices (optional)

This healthy 1-pot lentil dal is creamy, satisfying and a great vegan comfort meal. The recipe is cooked in one pot and is very easy to make. Double the recipe if you want to eat leftovers on the second day.

1-Pot-Lentil Dal

dry lentils ((*see recipe notes) (190 g))

carrot

tsp fresh ginger (minced)

chili pepper (seeds removed)

soy sauce (or coconut aminos)

vegetable broth ((720 ml))

coconut milk ((*see recipe notes) (240 ml))

tsp Sunfood's Golden Milk Super Blend ((*see recipe notes))

tsp red pepper flakes ((optional))

Rinse lentils under running water. I prefer to soak the lentils for about 10-15 minutes in lukewarm water because they are better digested this way (this step is optional). Drain the water afterwards.

Meanwhile, chop the onion, garlic, ginger, chili pepper, and carrot (*see recipe notes below). Heat oil in a pot, stir in the onion and fry for about 3-4 minutes over medium heat. Add soy sauce, carrot, garlic, ginger, chili and reduce the heat to low.

Now add all spices (ground cumin, ground turmeric, ground coriander), red pepper flakes (optional), the lentils and 3 cups of vegetable broth. Bring to a boil and let simmer for about 15 minutes.

Finally, add coconut milk and cook for a further 10 minute or until the desired thickness of the lentil dal is reached. Season with black pepper, salt, and Sunfood's Golden Milk Super Blend (*see recipe notes). Taste and adjust the seasonings as to your preference.

Serve warm with basmati rice, potatoes, or naan bread (flatbread), garnish with fresh herbs.

Using just one pot and ready in under 20 minutes, this easy vegan red lentil dal is a flavorful, plant-powered meal! Serve with quinoa or rice, and save the leftovers for meal prep!

Easy Vegan Red Lentil Dal

red lentils

15 oz can of coconut milk, full-fat

cumin

salt & pepper

Bring water to a boil, then add lentils and coconut milk. Return mixture to a boil then reduce to simmer. Cook for 10 minutes, until the lentils have softened, then stir in spices and cook another 5.!

Serve with quinoa, cauliflower rice, white/brown rice or flatbreads!

The most amazing and authentic Indian dal recipe packed with flavor, so easy and nutritious. Make it rich and exotic restaurant style or simple and comforting home style. Guaranteed to be a hit always.

Dal Recipe (Indian Red Lentil Curry)

red lentils (masoor dal or other yellow lentils)

onion (yellow, medium, finely chopped)

tomato (chopped)

garlic (finely sliced)

Salt (to taste)

olive oil (or ghee)

red chilies

- 10 curry leaves

1.5 inch ginger (finely grated)

garlic (finely grated)

shallot (medium, finely chopped (or small onion))

tomato (small, finely chopped)

green chili (optional, remove seeds

tsp chili powder* (Kashmiri chili powder is less pungent)

tsp garam masala

tsp kasuri methi (dry fenugreek leaves)

tsp mustard seeds (optional)

garlic (thinly sliced)

cilantro

ghee (optional)

Rinse the lentils well until the water is clear and drain in colander. Tip: If using other yellow lentils instead of red lentils, then soaking in water for about an hour will help.

In a medium cooking pot take the drained red lentils, chopped onions, chopped tomatoes, sliced garlic, turmeric, water and bring it to a boil.

Lower the heat and cook it for about 30 minutes. Add salt to taste and continue to cook until most lentils start breaking down, become a bit mushy and turn into a thick sauce like consistency.

Cook the dal until it reaches a consistency that is thinner than what is desired, because it will thicken further after cooking.

Heat oil or ghee in a heavy bottomed sauce pan. Place your palm three inches above the oil and when it is hot enough, add cumin seeds.

When the seeds start to splutter, add dried red chillies and curry leaves. Sauté a little bit and then add the chopped ginger and garlic.

Sauté few minutes and then add chopped shallots and cook until translucent. Then add chopped tomatoes and cook until softened.

Next add green chilies, turmeric, red chili powder, coriander powder, cumin powder, garam masala and kasuri methi. Stir and turn off the heat. Don’t let the spices burn.

Then add most of the tempered spice oil, and half the chopped cilantro into the cooked dal, stir and simmer for 5 to 10 minutes.

Transfer the dal into a serving dish. Add the remaining tempering, cilantro and ghee on the top. Serve with steamed rice.

Restaurant Style Tadka

Heat oil or ghee in a heavy bottomed sauce pan. Place your palm three inches above the oil and when it is hot enough, add mustard seeds and cumin seeds.

When the seeds start to splutter, add the sliced garlic and sauté a little bit. Then add the dried red chillies and curry leaves. Sauté everything until garlic turns a light tan color and curry leaves are cooked.

Turn off the heat and add most of the tempered spice oil, and half the chopped cilantro into the cooked dal, stir and simmer for 5 to 10 minutes.

Home Style

This is one of my favourite curries – it’s deceptively substantial for a vegetarian dish, and delicious hot or cold. I often make it by throwing all of the ingredients into the slow cooker at the start of the day, so I come home to a delicious creamy dinner. Serve with basmati rice.

Each serving provides 555 kcal, 14g protein, 34g carbohydrates (of which 9g sugars), 37.5g fat (of which 25g saturates), 13.5g fibre and 2.1g salt.

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