Ingredients
Lentils and Liquids
- 1 cup (190 g) dry green lentils (see notes)
- 3 cups (720 ml) vegetable broth
- 1 cup (240 ml) canned coconut milk (see notes)
Vegetables and Aromatics
- 1 tbsp coconut oil or vegetable oil
- 1 medium onion, chopped
- 1 large (200 g) carrot, finely diced (see notes)
- 3 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 1 red or green chili pepper, seeds removed
Spices and Seasonings
- 2 tsp ground cumin
- 2 tsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground coriander
- Salt and black pepper to taste
Instructions
- Prepare Lentils and Vegetables: Sort and rinse the green lentils, removing any shriveled ones. Soak the lentils in lukewarm water for 15 minutes to improve digestibility, then drain. Finely dice the carrot, onion, chili pepper, grate the ginger, and mince the garlic while the lentils soak.
- Sauté Aromatics: Heat the coconut or vegetable oil in a large saucepan or pot over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes until soft and translucent. Add the diced chili, minced garlic, grated ginger, and diced carrot. Stir together and reduce the heat to low.
- Temper Spices: In the same pot, add all the ground spices (cumin, curry powder, turmeric, coriander) and continue stirring with a little more oil for about 1 minute until the spices become fragrant and slightly deepen in color, enhancing their flavor.
- Simmer Lentils: Add the soaked and drained lentils to the pot along with the vegetable broth. Stir well and bring the mixture to a boil. Once boiling, reduce the heat to maintain a simmer and cook for about 15 minutes.
- Add Coconut Milk and Thicken: Stir in the canned coconut milk. Continue cooking the dal for another 10-15 minutes, allowing it to thicken and the lentils to become tender. For a creamier texture, optionally puree about 1/4 to 1/3 of the dal at this stage and mix it back into the pot.
- Adjust Seasoning and Serve: Taste the dal and adjust salt and black pepper according to preference. Serve hot, ideally accompanied by rice, naan bread, garnished with fresh parsley and optionally non-dairy yogurt. Enjoy this comforting vegan meal!
Notes
- Soaking lentils helps improve digestibility and reduces cooking time but is optional.
- Carrots add natural sweetness and texture; you can substitute with other root vegetables if desired.
- Use full-fat canned coconut milk for creaminess; light versions will yield a thinner dal.
- For a thicker consistency, simmer longer or partially puree the dal.
- Leftovers keep well refrigerated for up to 3 days and taste great reheated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
