Overview
THIS EASY INDIAN RED LENTIL DAHL RECIPE IS A MUST-TRY IF YOUR'RE LOOKING FOR A FLAVOURFUL CURRY, SOUP OR STEW DISH. THAT'S VEGAN AND PROTEIN-RICH. IT'S DELICIOUS, HEALTHY AND ONE OF THE BEST LENTIL DISHES TO WARM YOU UP IN WINTER OR FOR COLD WEATHER.
For the recipe you need:
- 1-2 tbsp coconut oil or other neutral oil for frying)
- 2 onions chopped
- 4 garlic cloves minced
- 2 tsp ginger minced or more to taste
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp red paprika powder
- 1 tsp garam masala or other curry powder to taste
- 1 ⅔ cups dry red lentils
- 3 ¼ cups vegetable broth
- 1 cup coconut milk
- 1 cup strained tomatoes or chopped tomatoes, optional
- salt and pepper to taste
- 2 tsp coconut sugar or to taste
- 2-3 tbsp lime or lemon juice or to taste to serve
Preparation:
1. Heat the coconut oil in a skillet or saucepan. Add the chopped onions, and sauté for 2-3 minutes until translucent. Then add the garlic and ginger sauté for another minute until fragrant. Lastly, add the spices, and sauté for a few seconds to unfold flavors.
2. Place the lentils in a fine-mashed sieve and rinse until cold running water. Then add them to the onion mixture in the skillet. Pour in the vegetable broth, stir to combine, and bring to a simmer. Cook covered for 8-10 minutes, or until the lentils have absorbed most of the liquid.
3. Add the coconut milk and strained tomatoes (if using) and simmer another 5-10 minutes, or until the lentils are tender. (If the sauce is too thick, add a little more broth or coconut milk, until the desired consistency is reached). Season with salt, pepper, coconut sugar, and lime juice to taste.
4. Garnish your dahl with a swirl of non-dairy yogurt, fresh chopped parsley or coriander, and sesame seeds or other toppings you like. Serve over rice or with homemade vegan naan or aloo paratha or use it as a filling for your favorite hearty pancake, crêpes, or tortilla recipe.
5. Enjoy!
