dhal

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))

tsp cumin

curry powder

tsp turmeric

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)

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 coriander

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.

Lavash crisps with spicy lentils

lavash bread

milliliters (1/2 cup) vegetable oil

(2 1/3 cups) dried split red lentils

garlic cloves, crushed

tsp garam masala

tsp cumin seeds

1.25L (5 cups) cold water

lemon juice

Salt & black pepper

(about 800 grams) brown onions, halved lengthways, thinly sliced

coriander, leaves picked

Summer (pumpkin dhal) lovin', had us a blast. This recipe is also vegetarian and vegan friendly.

Summer pumpkin dhal

x 2cm-thick wedges Jap pumpkin, halved crossways

olive oil

1L (4 cups) vegetable stock

onion, finely chopped

tsp ginger

(400 grams) red lentils

coconut milk

snake beans (from Asian grocers)

baby cucumbers (cukes), quartered lengthways

lime

Sliced green chilli, coconut flakes,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

5348771529001-5853640786001

Serve this tasty, healthy dhal as a vegetarian main meal or side dish. Adding tamarind to the lentils delivers fabulous sweet and sour flavour

Khatti dhal

toor dhal or red split lentils

turmeric

large tomatoes, chopped (better if you remove the

ginger,

green chillies, chopped (deseeded if you don’t

tamarind paste

tsp chilli powder

tbsp oil

cumin seeds

garlic cloves, sliced

chillies (I use Kashmiri), roughly broken

curry leaves, fresh or frozen (optional)

Soak the toor dhal for about 40 mins, then rinse well. Put it in a large heavy-bottomed saucepan with the turmeric, tomatoes, ginger, garlic and chillies. Add 1.7 litres of water and bring to the boil. Turn the heat down low and cook until you have a thick purée, adding water if it gets too dry. Dhal can be quite soupy or quite thick, depending on how you like it. Simply reduce it to thicken it, or add water to thin it. Season to taste.

When the dhal is at a thickness you like, add the tamarind, chilli powder (unless it’s already hot enough), and the ground coriander and check the seasoning.

Tempering is the last phase for a dhal. Heat the oil or ghee in a frying pan and add the cumin seeds. Cook over a medium heat for about 30 secs, then add the garlic and cook for about 10 secs (the garlic should eventually become golden but not brown so don’t overdo it at this point), then add the dried chillies and the curry leaves, if using. Fry until the dried chillies have changed colour slightly and the curry leaves are crisp. Pour this over the dhal and stir. Cover and leave to sit for a few mins before serving.

Make a simple and healthy storecupboard supper like this easy dhal when you're cooking on a budget. To keep it vegan, use vegetable oil rather than ghee

Tarka dhal

red lentils

tbsp ghee, or vegetable oil

onion,

garlic cloves, finely chopped

½ tsp garam masala

tomato,

Rinse the lentils several times until the water runs clear, then tip into a saucepan with 1 litre water and a pinch of salt. Bring to the boil, then reduce the heat and simmer for 25 mins, skimming the froth from the top. Cover with a lid and cook for a further 40 mins, stirring occasionally, until it’s a thick, soupy consistency.

While the lentils are cooking, heat the ghee or oil in a non-stick frying pan over a medium heat, then fry the onion and garlic until the onion is softened, so around 8 mins. Add the turmeric and garam masala, then cook for a further minute. Set aside.

Tip the lentils into bowls and spoon half the onion mixture on top. Top with the coriander and tomato to serve.

Mixed vegetable dhal

Onions, chopped

Tbsp Oil

Tbsp Fresh ginger, grated

tsp Turmeric

Lentils

tsp Coriander

tsp Cumin

Tbsp Black mustard seeds

Green split peas

Vegetables, eg mushrooms, beans, courgettes, peppers (Main)

Vegetable stock

400 g Chopped tomatoes, (can)

420 g Chickpeas, (1 can)

Coconut cream

Coriander, chopped

In a heavy-based saucepan heat the oil to a medium heat and fry the onions and garlic until soft.

Add the ginger, mustard seeds, cumin, coriander and turmeric, and fry for 1-2 minutes until fragrant.

Add the lentils, split peas, vegetables, tomatoes and stock. Simmer for 30 minutes or until the pulses are just soft (al dente).

Add the chickpeas, coconut cream and coriander and heat through. Serve garnished with extra coriander, and with roti or naan bread.

Dhal

Onion

cloves

tomatoes

Tbsp Chilli paste

Brown lentils (Main)

Salt

Naan bread

Plain unsweetened yoghurt

coriander

Heat oil in a pan, add the onion, garlic, turmeric, cumin and chilli paste.

Add tomatoes, lentils, 4 cups of water and salt.

Bring to boil and simmer 50 minutes or until lentils are soft and thickened.

Serve dhal with hot naan bread, coriander and yoghurt.

Swati's mum's dhal

Split yellow lentils (Main)

Water

Tbsp Ghee, or butter

Cumin seeds

tsp Asafoetida, see above

Garlic cloves, finely grated

Ginger,

Ghee, butter

tsp Asafoetida

Onion, finely sliced

chilli,

Tomato, finely diced

tsp Garam masala

Chilli powder

Coriander

In a large pot cook the lentils in the 6 cups of water for 25-30 minutes.

Heat 2 Tbsp ghee in a fry pan; add the cumin seeds, cooking till they pop.

Add the asafoetida, when it has dissolved quickly add the garlic and ginger, stirring till cooked out. Be careful not to burn the garlic.

Add this mixture to the cooked lentils, along with the turmeric. Simmer till thick.

While the dhal is cooking, temper the flavours to add to the dhal.

In another pan, heat the remaining ghee (or butter); add the cumin seeds and asafoetida.

Next add the onion and chillies, cook until soft and golden, then add the tomato.

Add the garam masala, chilli powder and turmeric and cook until the mixture is semi dried.

Add the tempering mixture to the dhal and adjust seasoning before serving. Garnish with coriander.

Dhal, made from lentils, peas or beans, is eaten all over India, with bread or rice

Makhani dhal

black lentils

onions

green chillies

butter

tbsp grated fresh root ginger

½ tsp hot chilli powder (optional)

bay leaves

red kidney beans

pot double cream

Boil the lentils in 800ml water for 15 mins until almost tender. Meanwhile, fry the onions and chillies in the 50g butter for about 7 mins until starting to soften. Stir in the ginger, garlic and spices and cook over a low heat for 1 min more.

Pour in 800ml boiling water followed by the cooked lentils and any liquid. Add the bay leaves and beans, then simmer for 20 mins more until thickened. This can be made 2 days ahead and chilled, or frozen for up to 1 month.

To serve, return to the heat if necessary and stir in the cream. Season well. Pour into a bowl, dot with the remaining butter, dust with garam masala and scatter with coriander.

Combine spinach, harissa, yogurt and almonds with our basic lentils recipe to make this fabulous spinach dhal. Packed with nutrients, it's wonderfully healthy

Spinach dhal with harissa yogurt

harissa

Greek yogurt

tbsp flaked almonds

leftover basic lentils

spinach

Swirl the harissa through the Greek yogurt. Toast the flaked almonds in a dry frying pan until golden. Reheat the leftover lentils and stir through the spinach. Once wilted, spoon into bowls, and top with the yogurt and almonds.

Este Dal de Lentejas Rojas y Coco (daal, dahl o dhal) es cremoso, aromático e ideal para entrar en calor cuando llega el frío. Encima es muy fácil de hacer en casa. Solo necesitas una cazuela e ingredientes que podemos encontrar fácilmente hoy en día en todos los supermercados grandes. Acompáñalo de arroz basmati y de pan naan y vas a viajar a la India sin moverte de casa.

Dal de Lentejas Rojas y Coco

cdas de aceite de coco (o aceite de oliva virgen extra)

cebolla morada (pelada y picada pequeña)

dientes de ajo (pelados y picados)

cda de curry en polvo

cdta de jengibre en

cdta de cúrcuma

cdta de pimentón dulce

cdta de mostaza

300 g de lentejas rojas

400 ml de leche de coco (es sustituible por caldo.)

300 g de tomate triturado

cdta de sal (dividida en 2)

Yogur (de coco, griego o natural.)

Semillas de nigella

Prejil (cilantro o fenogreco)

Chile fresco (laminado)

Pan naan (tienes mi receta

Arroz (basmati o jazmín preferiblemente.)

En una cazuela o sartén de unos 25cm-30cm de base, derrite el aceite de coco a fuego medio (o calienta el aceite de oliva).

Top 13 dhal recipes from across the web

The most viewed dhal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Masoor Dal Tadka (Red Lentil Dahl)

1-Pot-Lentil Dal

Lavash crisps with spicy lentils

Summer pumpkin dhal

Khatti dhal

Tarka dhal

Mixed vegetable dhal

Dhal

Swati's mum's dhal

Makhani dhal

Spinach dhal with harissa yogurt

Dal de Lentejas Rojas y Coco

Dahl de lentejas rojas con espinaca...

Top 13 dhal recipes from across the web

The most viewed dhal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Masoor Dal Tadka (Red Lentil Dahl)

1-Pot-Lentil Dal

Lavash crisps with spicy lentils

Summer pumpkin dhal

Khatti dhal

Tarka dhal

Mixed vegetable dhal

Dhal

Swati's mum's dhal

Makhani dhal

Spinach dhal with harissa yogurt

Dal de Lentejas Rojas y Coco

Dahl de lentejas rojas con espinaca...

The most viewed dhal recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine