vegan dal recipe

This gloriously golden red lentil dal is the ultimate in comfort food. Fragrant, creamy and utterly delicious this simple dal recipe is packed with flavor from turmeric and spices. And it will be on the table in under 30 minutes!

Red Lentil Dal

olive oil

onion (diced)

tbsp grated ginger

red chilli (deseeded and finely chopped)

tomato (finely chopped)

coriander

curry

tsp yellow mustard seeds

tsp cumin

tsp coriander

cinnamon

tsp turmeric

garlic (finely chopped)

red lentils

vegetable stock

coconut milk

salt and pepper (to taste)

lemon (juiced)

Place a large pot over your smallest burner set to a medium heat. Add the olive oil (you can also use coconut oil or ghee) and the  onions, ginger, chilli, tomato and coriander roots. Add a couple of pinches of salt. Cook, stirring occasionally, until the onions are sweet and golden, around 5 minutes.

Add the curry leaves and mustard seeds. When the mustard seeds start to pop add the rest of the spices and garlic. Cook until fragrant. Add the lentils, stock and coconut milk and when it starts bubbling reduce the heat to low.

Let the dal bubble away for 20 minutes or so or until the lentils collapse and the dal becomes beautifully creamy. Taste and adjust the seasonings as necessary and add a squeeze of lemon.

Soulful, Comforting Red Lentil Dal with Sweet Potatoes and a flavorful "tempering oil". A quick 30 minute meal that is simple to make and full of fragrant Indian spices. Vegan!

Lentil Dal with Sweet Potatoes 

red lentils (split lentils)

tablespoons ghee, or olive oil

yellow onion, diced

grated (or minced) fresh ginger

garlic – minced

cumin seeds (or substitute ground cumin)

Garam Masala Spice

fenugreek leaves

salt

honey

bay leaves

serrano chili pepper, (or jalapeño) slit down the side vertically (optional)

sweet potato

water

tomatoes,

cilantro leaves scallions

Flaked coconut- optional

ghee, or coconut oil

cumin seeds

fennel seeds

black mustard seeds (optional, but amazing)

curry leaves (optional, but doubly amazing.)

Rinse lentils and soak in a bowl of water.

In a large heavy bottom pot or Dutch over, heat oil over medium high heat.

Saute onion for 2-3 minutes, stirring, then add ginger. Saute two more minutes, then add garlic and turn heat to medium. Add spices, salt, bay leaves and chili. Stir for another minute letting spices toast, then add honey, and sweet potatoes.

Strain lentils and add to the pot, along with water and tomatoes. Give a stir, bring to boil, cover, and turn heat down, and let gently simmer, about 15 minutes. After 15 minutes, uncover and check consistency, If watery, continue to simmer uncovered until it reduces and becomes thicker.

Adjust salt,

adding more to your taste, keeping in mind you want this to be slightly salty if serving over rice.

Make tempering oil to drizzle over top:  heat oil or ghee over medium high heat, add seeds and curry leaves and swirl or stir until you hear popping, about 30- 45 seconds. Turn heat off. Spoon it over the dal, after plating it up.

Serve with toasted naan bread, or basmati rice, garnishing with cilantro and flaked coconut.

Such a great dish! Absolutely dahliscious. So  quick and easy to make with ability to use whole spices and just some chopping. The tempered oil gives it a real restaurant quality.
Thanks for the recipe!

One of my go-to recipes, true comfort food.

Thank you so much for sharing this recipe! It is delicious!

This recipe is just fabulous and so amazingly easy.   My taste buds are doing a happy dance!  Thank you!!

Such a delicious dish! Definitely a keeper. Thank you!

This was so delicious!  Run the cooktop fan, or the remaining cooking odors will linger.

This dish is easy to make and delicious!! It has become a family favorite. Good idea to make extra. It’s even better the second day.

Outstanding! Simple and delicious. Perfect for a chilly late fall supper.

VEGAN DAL MAKHANI (BLACK LENTIL DAL)

black urad dal

extra virgin olive oil (or coconut oil)

red onion, finely diced

ginger

turmeric

cumin

ground garam masala

sweet paprika

smoked paprika

can diced tomatoes

sea salt flakes

red chilli, thinly sliced

ginger piece, julienned

coriander leaves

coconut cream

Wash, rinse and soak the urad dal in the soaking water for 2 hours.

Place soaked dal along with the soaking water in the bowl of a slow cooker and cook on high for half an hour.

Prepare the tempering &#8211; heat olive oil in a large shallow frying pan. Sauté onion, ginger, bay leaves and cinnamon on medium for a couple of minutes until onion is caramelised. Add turmeric, coriander, cumin, garam masala and paprika. Sauté for a couple of minutes until spices are toasted and aromatic.

Add the tempering to the dal in the slow cooker. Add the tomatoes, coconut milk and salt. Mix well. Cover and slow cook on low for 6 hours. The consistency of the finished dal should be that of a loose porridge. If it is drier than that, add half a cup of water to loosen the dal in the last stages of cooking.

To finish the dal &#8211; Heat oil in a small frying pan. Sauté the chilli and ginger strips for a minute. Remove from heat and pour over the dal. Garnish with coriander and swirl through the coconut cream. Serve hot with rotis or steamed rice and lemon wedges on the side.

This dish was so delicious - thank you. I think I may have used the wrong lentils also however adjusted the cooking time and bang - a winner. Finished it off with a dollop of cream and some grated lemon rind. Thank you so much I will definitely be doing this again.

This recipe is delicious. I love the stories and information behind your recipes too. It made a big difference adding the coconut cream and ginger/chilli at the end. So yummy. I had roasted cauliflower and pumpkin with mine. I can’t wait to try more recipes of yours. I can’t believe it’s taken me so long to try some of your new ones out! What next...,hmm

Made for dinner tonight and it was super tasty! Only tweaks were some lemon juice and tomato paste as it lacked some acidity (I think the tomato acidity cooked off because of the time).

Delicious with no modifications, thank you!

This is finger-licking good! This is my first time cooking dal, and it's simply amazing.
Thank you so much for sharing your recipe, Sneh!

This was simply amazing, one of the best dishes I have ever made. I found it needed less than 3 hours simmering on the cooker top at the lowest possible heat, even though I used black gram. If slow cooking in the oven, what would the timing and temperature be I wonder?

This is a fantastic recipe, I loved it as did my whole family.Thank you and keep them coming, you are an inspiration.

I loved this recipe, it has become one of our household favourites!
Thank you 

I simply cooked the beans in the instant pot with the sauteed onions and spices instead of boiling them ahead of time. It’s absolutely delicious.

Absolutely love this recipe. Simple to make and delicious!

Excellent and so easy.  I had Whole Foods black lentils, so glad I saw the comment regarding the difference in cooking times.

Personal taste I thought it needed a bit of black pepper.  I actually used ground grains of paradise, which I often use in place of pepper. Also added some corn starch at the end to thicken to consistency I remember from restaurants, because the wonderful smell made me too impatient to reduce by simmering.

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

curry powder

½ tsp garam masala

⅛ tsp crushed red pepper

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/

Top 4 vegan dal recipe recipes from across the web

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

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Red Lentil Dal

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Red Lentil Dahl (aka Masoor Dal)

Top 4 vegan dal recipe recipes from across the web

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

Top Tags

Red Lentil Dal

Lentil Dal with Sweet Potatoes

VEGAN DAL MAKHANI (BLACK LENTIL DAL...

Red Lentil Dahl (aka Masoor Dal)

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