vegan dal

Coconut Black Lentil Curry is a creamy and crazy delicious vegan curry recipe. Using coconut milk instead of heavy cream keeps this buttery dal makhani dairy free without losing any of the richness you crave.

Coconut Black Lentil Curry (vegan dal makhani)

urad dal

black chickpeas (see notes)

coconut oil

onion,

– 2-inch piece ginger, finely minced

garlic cloves, finely minced

cumin seeds

coriander seeds

tomatoes,

garam masala

curry powder

turmeric and chili powder

sea salt

coconut milk

Place the urad dal and black chickpeas in a pot and cover with a few inches of water. Set aside to soak for at least 2 hours or up to 12 hours.

Drain the water from the pot and add fresh water. Bring the water to a boil then reduce the heat to a low simmer, cover the pot, and let it cook until the chickpeas are soft, about 1 hour. Drain and rinse.

Heat the coconut oil in a large pan over medium-high heat. Add the onion and cook until soft, about 5 minutes. Add the ginger and garlic and continue to cook for 2-3 minutes, stirring often. Add the cumin seeds and coriander seeds to the pan and cook until fragrant, about 1 minute. Add the tomatoes and cook, stirring often, until the oil begins to glisten, about 5 minutes.

Add 1 cup of water, the garam masala, curry powder, turmeric, chili powder, salt, and the cooked urad lentils and black chickpeas to the pan and stir. Bring the pot to a boil then reduce the heat to low. Let it simmer, uncovered, for 20 minutes, stirring occasionally.

Using the back of a spoon, mash a few of the lentils. Stir in the coconut milk and heat through. Taste and add more salt if you&#8217;d like.

Delicious! I made it with a pack of precooked puy lentils so it took no time at all and they have a great consistency Natco sell canned kala chana which you can get in most asian supermarkets in East London :)

this looks so tasty. I am so gonna try this. thanks for sharing this.
Lots of love!

Just made this and boy oh boy is it tasty!  Mine turned out a bit looser than I expected but still very very good.  This one's a keeper!

So yum! We left out the chilli so it would be mild for the kids and we all loved it. - so flavoursome and deliciously creamy.  Will definitely be making again, thank you!

We just moved to a new area and while looking around, found an Indian grocery. We bought black lentils on a  whim. I searched for recipes and found this one - it is simmering away right now making the house smell yummy! We can’t wait to eat tonight!

I found the beluga lentils in a health food store and made this recipe tonight. It is absolutely amazing! My new favourite lentil dish.

This was delicious!   I used coconut milk yogurt that I made (too runny to eat as yogurt)...but yum in this.

Ha, loved the "Indian argument" story. and yes I know exactly how that would have gone down. Silly white people know nothing! I was told the same when I made the mistake of commenting on some Indian history. 

Any way, love the recipe and the idea of adding coconut was great, like a Southern Indian version of Dal Makhani. I made it for a vegan mate of mine and he loved it..

It turns out I mistaked the Urad beans for beluga lentils, and I followed this recipe with beluga lentils instead of urad beans :D I skipped the chickpeas because I forgot to soak them, but otherwise the recipe works great with black beluga lentils as well, I just creamed it up a bit with stand blender in the end.

Overall the taste is to die for so everything turned out well, but I'll look out for actual urad beans and repeat the recipe!

I bought a ton of black lentils off the clearance shelf at my super market and needed a recipe since I am new to cooking with dry beans.  I made this tonight and it was amazing!  The flavors were subtle, but delicious.  My husband even liked it and curry dishes are not his thing. 

It wasn't too hard to make (although it did require some planning because I had to soak the beans and buy some ingredients I didn't have on hand).  

After dinner, I froze the left overs, too.  This seems like it will freeze well which is nice. 

I will definitely be making this again.  It is so nice to find a tasty vegan dish!

I loved it! Will definitely be a staple in our house now. Thank you for sharing!

Absolutely delicious recipe! We did think it need some acid at the end, so we added juice from half a lemon.  The flavors popped!  Served with fresh cilantro on top over lemongrass rice.  Just perfect!

This recipe is amazing I used brown lentils as a sub cause that’s what I have and even my daughter enjoyed a meatless vegan meal . I made the roti too

Wonderful dish. Our teenage boys approved of it.
Thank you!

I love this dish! The cumin seeds make this so flavorful and delicious. I used regular chickpeas; I’ve done it with dried and canned and both curries turned out great!

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

A creamy coconut lentil curry recipe that makes the ideal vegan dinner. 

Creamy Coconut Lentil Curry

Cauliflower Dal with Coconut and Spinach made with split red lentils and fragrant Indian spices. A healthy comforting, plant-based dinner recipe. Vegan-adaptable. (Inspired by Minimalist Baker)

Golden Cauliflower Dal with Spinach and Coconut 

lentils

water

tablespoons ghee (or

coriander seeds, crushed

black mustard seeds

fennel seeds

shallots,

garlic cloves, finely chopped

ginger, grated or finely minced (or use ginger paste)

chilies

yellow curry powder

turmeric powder

salt

fenugreek leaves

full-fat coconut milk

baby spinach

Cover the split lentils with 2 cups boiling water, set aside.

In an extra-large saute pan or Dutch oven, heat the ghee over medium heat, add the crushed coriander seeds, mustard seeds, cumin seeds, fennel seeds and stir for one minute.

Add the shallots, garlic and ginger and optional chilies, and saute until fragrant and golden, lowering the heat to med-low, if need be, about 5 minutes. Add the curry powder and turmeric. Stir in the lentils along with the 2 cups of hot water. Add the salt and fenugreek. Give a good stir.

Add the coconut milk and stir to incorporate, then add the cauliflower florets, coating them well. Give the pan a shake to allow any lentils to slip back into the liquid. Increase heat, bring to a simmer, cover, and simmer gently over med-low heat, until lentils are softened and cauliflower is fork-tender, about 10 minutes.

Remove lid and let some of the liquid cook off, about 3-4 more minutes. Carefully stir in spinach.  Taste, adjust seasonings. Add a squeeze of lemon if you like.

Garnish with cilantro or scallions and if you made the extra tempering oil ( see notes), spoon this over top before serving.

Serve with naan bread or basmati rice, or on its own in a bowl like a stew.

Made this last night and it was so good. A very comforting dish. Happy New Year!

This turned out delicious, wouldn't change a thing. We made our own ghee for this which was surprisingly easy and the flavors were subtle, yet satisfying. When you make ghee do you use salted or unsalted butter?

Loved it! Blend of the red lentils and cauliflower, with the spices in coconut milk resulted in unique flavors. Being of Indian origin, our staple diet is Indian, however, we had not tasted such distinct flavors - it was truly refreshing. Thank you, Sylvia!

Really enjoyed this! I recently stocked my indian spice cabinet, so I had everything except yellow curry. I used a very generic garam masala instead - I think this is why my recipe came out very mild. But I loved it anyway! The cauli and coconut combo w lentils is soothing and satistfying, and for me, a successful recipe is one that is forgiving if I don't have every exact ingredient, and flexible enough to customize (i added carrots, because I love them!). This fits the bill. Thank you for a keeper!

I just made this for dinner, it’s delicious! I will definitely make this again

Delicious.  Best recipe for cauliflower I have ever  made.  Full of flavor.  Has the yum factor I'm always looking for.  Didn't use peppers, but will try next time.

Wow the best cauliflower curry I’ve ever had. The lentils was a perfect pairing. We loved it and even my 3 yr old cleaned her plate.
I did the lemon, no peppers but my husband and I put in some red pepper flakes to get it spicier for us. Yum!

I was very excited to do this recipe. I thought that it miss some flavour. I had 2 teaspoon of honey and add alot of salt. Next time, I'll grill my cornflower in the even with some cumin in it before add it to my pot and maybe double some seeds.

It was delicious :) pretty sure it will taste better tomorrow !

This recipe was great! It came together quickly and was hearty, healthy comfort food. I added chickpeas and used cauliflower rice (cooked separately) instead of florets based on what I had on-hand. I loved toasting extra spices to add to the top for extra flavor and crunch. We will definitely make this again!

This recipe is brilliant. I roasted the cauliflower and added at the end. I also upped the spice and cooked the lentils a bit longer. Other than that, unchanged. Served with yogurt and flatbread. So so good. Thank you for this. Will become a regular,

I love this recipe.  It was fast and delicious.  I did roast the cauliflower first and I spiced it up a bit.  It is a definite keeper.

Made this for my family as my first ever Indian dish! My dad makes a lot of curries and he was very impressed.

This is amazing! My teenagers could not get enough - ate 2-3 bowls each and more tonight. We have LOVED every recipe from this site. Thank you!!

I was so excited to try this when I saw it was released,  and it totally lived up to expectation!! Flavours are wonderful and the tip of doubling the whole spices to use as tempered oil is a definite must. It really lifts it.  Yet another winner for us from Feasting at Home.  Thanks again,  Sylvia!

Very nice, but too mild as written.  Needs about twice the amount of all spices, especially if you don't use the spiced ghee (I don't want the extra calories.) I used 4 red Thai peppers, but it still needed more heat so I put in a little hot curry powder.  Lovely appearance &amp; texture.

Super easy to make even for an amateur like myself. My boyfriend is a chef for a living and I knew we had all those whole spices laying around. Then after I started making it, I realized that we only had fenugreek seeds rather than leaves. I crushed them up and tossed them in the pan before adding the lentils so I hope that I was able to get the same flavor! Either way it turned out very tasty.

Just finished a bowl of this deliciousness!!  I subbed 2 cans garbanzos for lentils, added a bit more curry powder, and didn't have the fennel or fenugreek.  All my other spices were already ground.  But hey, it was awesome!!  Thanks!  Just found your website and I see sooooo many things I want to make.

Another FABULOUS recipe! I had everything but the fenugreek - and it was still delicious. Thank you SO much.

This is one of the best home-made curries I've ever made (and I absolutely love Indian food).  I skipped the fenugreek leaves and substituted spinach for kale and it was gorgeous.  This spice combination will be my go-to for future recipes when I need to use up some veggies.

Fantastic recipe.  My husband who usually turns up his nose at anything without meat absolutely loved it.  I did need to simmer for slightly longer to get my cauliflower tender but all the flavours were spot on.

I added fenugreek seeds instead of leaves as that’s what I had.

Delicious, followed the recipe but added the juice of a lime and some extra chilli and curry powder, to boost the flavour a bit.

Fantastic recipe.  My husband who usually turns up his nose at anything without meat absolutely loved it.  I did need to simmer for slightly longer to get my cauliflower tender but all the flavours were spot on.

https://content.jwplatform.com/videos/y01bGF82.mp4

Golden Cauliflower Dal with Spinach, Red Lentils and Coconut, a gently spiced Indian stew that is warming and comforting. Video!

Golden Cauliflower Dal

Indian Dal (also spelled Dhal or Daal) is a delicious plant-based, yet high protein meal. Warm, comforting, and aromatic, this lightened up red lentil dal contains all of your favorite Indian flavors, minus the oil and fat. Healthy and vegan friendly!

Red Lentil Dahl (aka Masoor Dal)

tsp extra virgin olive oil

dry red lentils

red onion

celery

garlic

tsp grated ginger

tsp coriander

½ tsp garam masala

⅛ tsp crushed red pepper

vegetable stock

tomatoes

cilantro

Mix the ginger garlic, curry powder, coriander, garam masala and crushed red pepper in small bowl and set aside.

Heat a large soup pot over medium heat. Add your oil, onions and celery and cook on medium high heat for about 2 minutes until vegetables are fragrant and translucent. Stir occasionally to prevent burning.

Turn down heat and add the ginger, garlic and spice mix and cook on low heat for about 1 minute, allowing the spices to “bloom” until they become fragrant. Add the lentils, vegetable stock, salt, diced tomatoes and coconut milk.

Bring up to a boil, then reduce heat to a low simmer. Cook with a lid on for about 20 minutes, stirring occasionally until lentils are soft. If your heat is up too high, the liquid will evaporate before the lentils are done cooking. If that happens, just add a little bit more stock (or water, if you are using that) and continue to cook. When lentil are soft, turn off your heat and  add in your chopped cilantro. Adding cilantro at the end will keep the flavor lively and fresh.

Serve as a soup, or over brown rice with some steamed veggies, or with naan or roti! I chose to have ours as a "stew" over brown rice.

https://www.youtube.com/watch?v=wydpgMol8l4

Ready for a delicious twist on Indian curry or stew? You have to try this Red Lentil Dal. It’s vegan, gluten free, and loaded with plant-based protein - a perfectly filling Indian meal.
Recipe -- https://pickyeaterblog.com/red-lentil-dal/

Red Lentil Dahl

Creamy, comforting, and delicious, this moong masoor dal is packed with flavors! It is naturally vegan and is high in protein and fiber. You can make this either in the Instant pot or on the stove!

Moong Masoor Dal

masoor dal ((split red lentils))

moong dal ((split mung beans))

onion

garlic (minced)

ginger

green chili (chopped (optional ingredient, deseed for less heat))

chilies (halved (omit for less heat))

chili powder

garam masala (optional)

tomato (diced)

lemon juice (or lime juice)

salt (or

Wash your lentils thoroughly until the water is no longer cloudy. Drain well.

In a Dutch oven or soup pot, add lentils along with 4 cups of water.

Bring the mixture to a boil, then lower the heat to a gentle simmer.

Place the lid slightly ajar, and cook for 25-30 minutes or until the lentils are soft and mushy. You might need to skim off the foam that rises to the top if it prevents you from observing the cooking lentils.

Stovetop method

Place lentils along with 3 cups of water into the inner pot.

Cook at high pressure for 10 minutes. Let the pressure release naturally for around 10 minutes, then quickly release the remaining pressure.

Give the cooked lentils a quick stir, and it is ready to be used.

Instant pot method

In a cast iron skillet or non-stick pan, heat a tablespoon of oil over medium heat.

Once oil is heated, add cumin seed and fry until they start to pop and sizzle. Then, add onion and saute until translucent, about 2-3 minutes.

Stir in garlic and ginger. Fry until fragrant, around 1 minute.

Add green and dried chilies next and fry for 1-2 minutes.

Now, add ground spices and fry for another minute.

Lastly, add tomato to the pan and cook until soft, about 4-5 minutes.

Making tadka (tempering spices)

Stir tadka into lentils, then add lemon juice and salt. Your moong masoor dal is ready to be served.

Assembling the dish

Quick and Easy Tarka Dal is healthy, delicious and tastes just like from the Indian restaurant. Serve with steamed rice, salad and poppadoms for a comforting midweek meal!

Easy Tarka Dhal recipe ( Restaurant style)

Red Lentils (190 g) (masoor dal)

Cup Water

green chilies (optional)

Turmeric powder

tbsp Ghee / Oil

Red Chilli

Onion, (diced)

Inch Ginger

Cloves Garlic

Tomato diced (diced)

½ Tsp Turmeric

½ Tsp Chilli Powder

½ Tsp Coriander Powder

Salt

Coriander leaves

Wash the lentils at least 4-5 times in water until clear. Drain and set it aside.

Add lentils, water, turmeric powder,  green chilies (optional) to the saucepan and simmer over medium-high heat and cook until tender. Skim the foam on the top. Cooking lentils can take between 18- 20 minutes

Once the lentils are cooked, simply whisk it through for a smooth consistency. Add another 1/4 -1/2 Cup water if the dal is too thick.

Season with salt.

Stove Top Instructions

Place the washed lentils, 3 cup of water, turmeric, salt, green chilies to the inner pot of the Instant Pot. Secure the lid and turn the vent to sealing. Pressure cook on HIGH for 5 minutes and NPR.

Instant Pot Instructions

Heat 1 tbsp ghee/oil in another pan and add cumin seeds, fennel seeds,dried red chillies and allow the seeds to pop.

Add onion, ginger garlic and fry for 3 minutes until translucent.

Add the tomatoes, spice powders, salt and cook for 4-5 minutes.

Pour the prepared Tarka to the lentils and stir. Cook again for another 1 minute.

Garnish with coriander leaves  and Serve restaurant dal Tarka with roti/rice for a comforting Indian meal.

Tadka for Dal

This easy yellow lentil dal recipe makes a savory, well-spiced dinner meal that’s perfect for any night of the week. Made with yellow lentils, fresh ginger, turmeric, coriander, and cumin, this mild dal recipe is one the whole family will love.

Easy Yellow Dal Recipe

vegetable oil

Tablespoon of grated fresh ginger

coriander

cumin

turmeric

yellow lentils

veggie broth

rice,

Cilantro

In a large pan over medium-high heat, heat the oil. Add the onions and saute until the onions become tender and translucent.

Add garlic, ginger, and spices and cool for 30 seconds, making sure nothing burns.

Add lentils and broth and cook covered until lentils are soft, about 30 minutes. Stir occasionally.

Serve over rice.

I love this simple recipe. I sometimes add a small amount of tomato product (e.g., paste, sauce, or once, V8), or blend in a bag of frozen butternut squash for an added vegetable in the base.

Perfection! My little one also enjoyed it.

Simple and delicious dinner! Everyone in the house loves this dish!

Such a comforting dish to have on a cool night. It's also great for leftovers. Superb!

I love Daal is definitely a comfort meal for me! I love to add curry chickpeas on the side with rice. Interesting to see a different way of making it, compared to how I learned. Love to try out this variation.

I've been on a lentil craze lately and this really hit the spot. So good!

Green Moong Dal Fry — also known as Sabut Moong Dal, Green Gram Curry, or Khada Moong Dal — is a hearty Indian dish made with whole green mung beans, warming spices, and a flavorful double tadka (tempering). This wholesome, protein-rich dal is naturally vegan, gluten-free, and comes together in 30 minutes—no soaking required!

Top 8 vegan dal recipes from across the web

The most viewed vegan dal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Coconut Black Lentil Curry (vegan d...

Golden Cauliflower Dal with Spinach...

Red Lentil Dahl (aka Masoor Dal)

Moong Masoor Dal

Easy Tarka Dhal recipe ( Restaurant...

Easy Yellow Dal Recipe

Green Moong Dal Fry (Green Gram Cur...

Green Moong Dal Fry (Green Gram Cur...

Top 8 vegan dal recipes from across the web

The most viewed vegan dal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Coconut Black Lentil Curry (vegan d...

Golden Cauliflower Dal with Spinach...

Red Lentil Dahl (aka Masoor Dal)

Moong Masoor Dal

Easy Tarka Dhal recipe ( Restaurant...

Easy Yellow Dal Recipe

Green Moong Dal Fry (Green Gram Cur...

Green Moong Dal Fry (Green Gram Cur...

The most viewed vegan dal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine