Dal
Dal is a comforting and nutritious dish made from lentils, simmered with spices and herbs to create a hearty meal. Perfectly paired with rice or flatbreads, this vegan recipe is both delicious and satisfying.
Dal is a staple in many cuisines, particularly in Indian cooking, and offers a wholesome plant-based protein source.
This recipe is crafted for those following a whole-food, plant-based diet, ensuring that it is both nutritious and flavorful.
Visit vegancooking.recipes for more delightful vegan recipes that are easy to prepare and bursting with flavor.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Red lentils cook quickly and provide a creamy texture. You can substitute with yellow lentils or split peas if desired. Adjust spices based on personal preference or availability.
Tips & Notes
- •For extra flavor, consider adding a splash of coconut milk during cooking.
- •Serve with brown rice or whole-grain flatbreads for a complete meal.
Recipe Variations
- •Add spinach or kale in the last few minutes of cooking for added greens.
- •For a spicier version, add chopped green chilies to the sautéed onion mixture.
Storage & Freezing
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stove with a splash of water to loosen.
Frequently Asked Questions
Can I use other types of lentils?
Yes, you can use green or brown lentils, but cooking times will vary. Adjust accordingly.
Is dal gluten-free?
Yes, this dal recipe is naturally gluten-free.
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Dal is a comforting and nutritious dish made from lentils, simmered with spices and herbs to create a hearty meal. Perfectly paired with rice or flatbreads, this vegan recipe is both delicious and satisfying.
Ingredients
Instructions
- 1
In a large pot, add the rinsed red lentils and water. Bring to a boil.
- 2
Once boiling, reduce the heat to low and simmer, uncovered, for about 15-20 minutes, or until the lentils are soft.
- 3
While the lentils are cooking, heat a non-stick skillet over medium heat.
- 4
Add the cumin seeds to the dry skillet and toast for about 1 minute, until fragrant.
- 5
Add the chopped onion, garlic, and ginger to the skillet. Sauté until the onion is translucent, about 5 minutes.
- 6
Stir in the chopped tomato, turmeric powder, coriander powder, salt, and black pepper. Cook for another 5 minutes until the tomatoes break down.
- 7
Once the lentils are cooked, add the sautéed mixture to the pot. Stir well and simmer for an additional 5 minutes.
- 8
Finish by stirring in the garam masala and lemon juice. Adjust seasoning if necessary.
- 9
Serve hot, garnished with fresh cilantro.
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