Description
This 1-Pot Green Lentil Dal is a flavorful and comforting vegan Indian-inspired dish made with green lentils simmered in fragrant spices, coconut milk, and vegetable broth. It’s easy to prepare, nutritious, and perfect served with rice or naan for a satisfying meal.
Ingredients
Lentils and Broth
- 1 cup (190 g) dry green lentils
- 3 cups (720 ml) vegetable broth
- 1 cup (240 ml) canned coconut milk
Vegetables
- 1 medium onion, chopped
- 1 large carrot (200 g), finely diced
- 3 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 1 red or green chili pepper, seeds removed
Spices and Oils
- 1 tbsp coconut oil or vegetable oil
- 2 tsp ground cumin
- 2 tsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground coriander
- Salt and black pepper to taste
Instructions
- Prepare the Lentils: Sort and rinse the green lentils thoroughly, removing any shriveled ones. Soak the lentils in lukewarm water for 15 minutes to improve digestibility, then drain.
- Chop Vegetables: Finely dice the carrot, onion, chili pepper, and mince the garlic and grate the ginger for fresh aroma and flavor.
- Sauté Aromatics: Heat 1 tablespoon coconut or vegetable oil in a large saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the chili, garlic, ginger, and diced carrot. Stir and reduce the heat to low to gently cook the vegetables.
- Temper the Spices (Optional for More Flavor): In a small pan, heat a little extra oil and add the ground cumin, curry powder, turmeric, and coriander. Cook for about 1 minute until the spices become deep and fragrant, then add to the pot.
- Cook Lentils: Add the soaked lentils, vegetable broth, and tempered spices to the pot. Stir well, bring to a boil, then reduce to simmer for about 15 minutes.
- Add Coconut Milk and Simmer: Stir in the canned coconut milk, continue to cook on low heat for an additional 10-15 minutes or until the lentils are tender and the dal thickens slightly.
- Optional Puree: For a creamier texture, puree about 1/4 to 1/3 of the dal using an immersion blender or regular blender and mix it back into the pot.
- Season and Serve: Taste and adjust salt and black pepper as needed. Serve the dal hot with rice, naan, and garnish with fresh parsley and optionally non-dairy yogurt or a squeeze of lime/lemon juice to brighten the flavors.
Notes
- Green or brown lentils work best and cook in 20-25 minutes if soaked beforehand.
- Sweet potato can be used instead of carrot for a slightly different sweetness and texture.
- Any plant-based cream such as soy or oat cream can substitute coconut milk, but coconut milk provides the best flavor.
- Adding a squeeze of lime or lemon juice before serving enhances the freshness of the dish.
- Recipe yields 4 servings.
