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vegan lentil dal
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5 from 2 votes

Lentil Dal

Recipe from veganrecipebowl.com
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: spicy, vegan, vegetarian
Servings: 4 people (as main)
Calories: 290kcal
Author: BENJAMIN

Ingredients

To Fry

  • 2 tablespoons flavourless oil (light olive, canola, sunflower, etc.)
  • 3 large white onions (peeled and diced)
  • 4 cloves garlic (peeled and minced)
  • 1/2 teaspoon dried ginger powder

To Simmer

  • 400 g can chopped tomatoes
  • 1 litre vegetable stock
  • 175 g dried red lentils
  • 1 tablespoon dried paprika powder
  • 3 teaspoons dried cumin powder
  • 2 teaspoons dried tumeric powder
  • 1 teaspoon dried chilli flakes (can substitute with 1/2 teaspoon chilli powder)
  • 1 teaspoon cardamon pods (insides only, pods removed and discarded)

To Season/Garnish

  • 3 teaspoons dried cinnamon (add 1/2 teaspoon at a time to taste)
  • Salt (if needed)
  • 1 small bunch fresh coriander (finely cut)

Instructions

  • Heat oil in a large pan or pressure cooker. Fry the onions, garlic and ginger.
    For a bright, sweeter flavour - sauté at moderate heat for around 5 minutes until the onions are soft and translucent.
    For a deeper, umami rich flavour - saute at a moderate heat for around 10-15 minutes until onions are soft, translucent and turning golden.
  • Add the tomatoes, stock, lentils and spices from the 'to simmer' list and stir to combine everything.
  • You can cook the dal in either a regular pan, or a pressure cooker.
    Regular pan:
    Place lid on pan, bring to the boil, then immediately turn down to a gentle simmer. Keep covered and cook with regular stirring for around 20-30 minutes until lentils are soft and creamy.
    Pressure cooker
    Place the lid on your pressure cooker with the 15 psi weight. Bring up to pressure and cook for exactly four minutes. Remove from the heat and allow to vent naturally.
  • Before serving, check consistency and add additional hot water if needed to get a thick - but pourable consistency. Season to taste with cinnamon and salt (if needed). Garnish with fresh coriander.

Notes

Keeps well covered in the fridge for up to three days.
Reheat by gently heating through, either on the hob, or in a microwave. Season with cinnamon and garnish with coriander after re-heating.