Dal is a classic, traditional Indian dish made with red lentils, for example. Lentils are an everyday staple across India, a particularly important staple for regions that follow a predominantly vegetarian/vegan diet. Lentils are nutritious and a great source of protein, fiber, B vitamins, iron and zinc. Lentils do not need to be soaked and are quick and easy to cook. Today we are cooking a Red lentils dal vegan and perfectly seasoned.
What is special about red lentils?
Red lentils come in a few varieties and are split. In contrast to green, black or brown lentils, which retain their color and shape when cooked, the color of red lentils usually turns yellowish and the lentils fall apart after just 10 to 15 minutes of cooking. But that makes them interesting for thickened or creamy dishes. You can find them at pretty much any well-stocked grocery store, health food store, or package-free grocery store.
Tips for your Red lentils dal
The coconut milk should be full-fat and unsweetened coconut milk.
You can also use brown or other sugar at Stable’s Coconut Blossom Sugar. The sugar serves as a flavor enhancer and to balance the taste. But it doesn’t make the dish sweet. You could also omit it if, for example, the canned tomatoes don’t have too much acidity.
Be careful not to overcook the red lentils. Red lentils are cooked after just a few minutes and quickly become an overcooked mush. So, when it starts to simmer in the pot, it only takes 10 to 15 minutes to cook from there.
Dal is packed with flavor and blends a variety of aromatic spices, so serve simple things like fresh naan, rotis, chapatis or basmati rice with your red lentil dal.
if you like our Vegan Red lentils dal, you might also be interested in these recipes:
- Mujadara Lebanese lentils with rice
- Spicy beetroot and carrot curry
- Chickpea Zucchini Curry
- Sweet potato salad with hummus and rocket
- Indian khichadi
- more vegetable recipes
Red lentil dal vegan & perfectly seasoned
- 400 grams Red lenses
- 1 Onion
- 1 green chili optional
- 20 grams fresh ginger*
- 2 tbsp. coconut oil*
- ½ tsp ground coriander*
- ½ tsp Cinammon*
- 1 tsp madras curry* or mild curry powder
- 400 grams canned tomatoes*
- 720 ml vegetable broth
- 400 ml coconut milk*
- ½ tsp coconut blossom sugar*
- kosher salt*
- Black pepper* from the mill
- 1 small Bunch of coriander
optional side dishes:
- basmati rice*
- soy yoghurt
- Herbs parsley, dill, chives….
- well >>
- Rinse lentils well.
- Peel and finely chop the onion. Peel and finely grate the ginger. Roughly chop the cilantro with the stalks. Halve and deseed the chili, remove the white separating skin and chop finely.
- Heat the coconut oil in a saucepan. Sauté the onions, then add the garlic, chili and ginger and sauté.
- Now add the spices such as turmeric, ground coriander, cinnamon and curry powder to the pot and let everything roast briefly so that the aromas are released. Now add the red lentils and fry briefly with the spices.
- Pour in the canned tomatoes, vegetable broth and coconut milk and bring to a boil. Reduce the heat and cook, covered, for about 10 to 15 minutes or until the lentils are tender.
- Season with coconut blossom sugar and taste the dal with salt and pepper.
- For example, serve with basmati rice and freshly chopped coriander and enjoy!