Ingredients
Legumes and Grains
- 1 cup dry green lentils (see notes)
Vegetables and Aromatics
- 1 medium onion, chopped
- 1 large carrot, finely diced (see notes)
- 3 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 1 red or green chili pepper, seeds removed
Oils and Liquids
- 1 tbsp coconut oil (or vegetable oil)
- 3 cups vegetable broth
- 1 cup canned coconut milk (see notes)
Spices
- 2 tsp ground cumin
- 2 tsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground coriander
Seasoning
- Salt and black pepper, to taste
Instructions
- Prepare Lentils: Sort through the lentils to remove any debris or shriveled ones. Rinse them thoroughly under cold water. For better digestibility, soak the lentils in lukewarm water for 15 minutes, then drain.
- Chop Aromatics and Vegetables: Finely dice the carrot, onion, chili pepper, and mince the garlic. Grate the fresh ginger to prepare all aromatics for sautéing.
- Sauté Vegetables: Heat the coconut oil in a large saucepan or pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Then add the chili, garlic, ginger, and diced carrot. Stir well and reduce heat to low to gently cook the vegetables.
- Add Spices and Lentils: For enhanced flavor, temper the ground spices in a little additional oil in the pan for about 1 minute until fragrant. Then add the cumin, curry powder, turmeric, and coriander, stirring them with the vegetables. Add the lentils and vegetable broth. Stir to combine, bring the mixture to a boil, then reduce to a simmer. Cook uncovered for about 15 minutes.
- Add Coconut Milk and Simmer: Stir in the canned coconut milk and continue to simmer for 10-15 minutes, allowing the dal to thicken and the lentils to become tender. For a creamier texture, optionally puree about 1/4 to 1/3 of the dal and stir it back in.
- Season and Serve: Taste the dal and adjust salt and black pepper as needed. Serve hot, accompanied by rice or naan bread. Garnish with fresh parsley and optionally add a dollop of non-dairy yogurt for extra creaminess. Enjoy your flavorful one-pot lentil dal!
Notes
- Soaking lentils helps with digestion but can be skipped if short on time.
- Carrots add sweetness and texture; feel free to substitute with other vegetables like diced tomatoes or spinach.
- Canned coconut milk adds creaminess; light coconut milk may be used for a lower fat version.
- Tempering spices in oil before adding lentils enhances their flavor significantly.
- This dal can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
