Easy Vegan Dal Recipes

EASY CHANA DAL RECIPE. SPLIT CHICKPEA SOUP

Steps:

• Soak the dal for 1 hour to overnight. Drain and combine with 2 cups water in a saucepan. Cover and cook for 20 to 25 minutes over medium heat. Open the lid a crack if the water threatens to boil over.
• Meanwhile, blend the tomato, garlic, ginger, coriander, turmeric, paprika and cayenne with 1/2 cup of water until smooth.
• Add the tomato mixture and salt to the cooking split peas. Cover and cook for another 15 minutes or until the split peas are tender. Mash some of the split peas and continue to simmer until desired tenderness and consistency.
• Make the tempering: Heat oil in a small skillet over medium heat. When the oil is hot, add cumin seeds and cook until they change color. half to 1 minute. Add in the asafetida. Add half of this tempering, garam masala, cayenne to the simmering dal and mix in. Taste and adjust salt and spice. Take off heat, add cilantro and mix in. garnish with the remaining tempering and serve.

EASY VEGAN DAL

Steps:

• Stove Top Instructions - Place all your ingredients in a large pot and bring to a boil on the stove.
• Once boiling cover and reduce heat to low.
• Simmer for 30 minutes or until the dal has thickened.
• Serve with brown rice and a sprinkle of cilantro on top.
• Instant Pot Instructions - Place all your ingredients in the instant pot, turn the vent to sealed and cook on manual for 18 minutes.
• Once it is finished cooking, let it naturally release for 10-15 minutes.
• Move the steam release handle to venting to release the remaining steam.
• Serve with brown rice and a sprinkle of cilantro on top.

THE BEST EASY DAL RECIPE

Steps:

• Rinse the lentils in a sieve, then put them in a large saucepan with the turmeric, several grinds of salt and 3 cups (700ml) of water. Bring to the boil and then simmer for 20 minutes, until soft and broken down.
• Now is a good time to put your rice on, if you're making rice.
• Meanwhile, gather and prep your tarka ingredients. You want everything chopped and measured, ready to go, before you start cooking because you will be adding ingredients to the pan in very quick succession. You may even wish to line everything up in the order it goes in the pan.
• Now make your tarka. Heat the olive oil in a frying pan and fry the onions until soft and slightly browned. Add the sliced garlic and stir until slightly browning before adding the minced garlic, chili and ginger. Once fragrant, push all of the onions, garlic and ginger to the sides of the pan and add the cumin seeds and fenugreek seeds to the middle of the pan to toast them, just for a few moments until the toasty scent comes out. Then turn off the heat and immediately add the butter and garam masala, coriander and smoked paprika (+ chili powder, if using). The residual heat of the pan will melt the butter so it can very lightly fry the ground spices.
• Once the lentils are cooked, stir in the lemon juice.
• Once ready, pour the tarka mix into the lentils and stir through. Allow the dal to sit, off the heat, for at least 5 minutes. (I use this time to chop coriander and heat up some naan breads.)

EASY VEGAN RED LENTIL DAL

Steps:

• Bring water to a boil, then add lentils and coconut milk. Return mixture to a boil then reduce to simmer. Cook for 10 minutes, until the lentils have softened, then stir in spices and cook another 5.!
• Serve with quinoa, cauliflower rice, white/brown rice or flatbreads!

EASY VEGAN DAL RECIPE

Steps:

• Rinse the lentils until the water runs clear. Put them in a pot with 3 cups of water and bring to a boil. Skim the foam off the top and reduce heat to low and simmer, partially covered, until soft - 30 to 40 minutes. Whisk the lentils to break them up a bit and get a creamy consistency.
• Just before the lentils are finished cooking, heat the oil in a large pan over medium heat. Add the cumin and mustard seeds and fry, stirring, for a minute or until the cumin seeds darken in colour slightly and start to crackle and pop. Add the onion and fry until transparent then add the ginger, garlic and chili peppers and fry until soft.
• Turn off the heat and add the remaining spices. Use the residual heat in the pan to cook the spices, stirring, for a couple of minutes. Add the yellow lentils to the pan and mix well. You can add more water if you like it thinner or put it back on the heat to reduce it to thicker.

THE BEST RED LENTIL DAHL

Steps:

• Heat the oil in a large pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.
• Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook for 1 minute.
• Add the lentils, tomatoes with their juice, coconut milk and broth/stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat for 15-20 minutes until reduced and thick. If you have time, you can leave it a little longer on a very low heat for even more flavor (just stir often and check it doesn't scorch on the bottom of the pan).Taste and add more chilli if desired.
• Stir in the lemon juice and spinach until it wilts.
• Serve warm with rice, naan bread or poppadoms.
• Set the Instant Pot to 'saute' setting and heat the oil. Add the onion and cook, stirring, for about 4 minutes until it gets soft but not browned. Add the garlic, ginger and red chilli and cook for a minute, then turn off the Instant Pot.
• Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook, stirring, for 1 minute (there will be enough heat left in the Instant Pot to do this).
• Stir in the lentils, tomatoes, coconut milk and broth/stock. Put the lid on the Instant Pot, close the steam vent and set to Manual (Pressure Cook)/High Pressure pressure using the manual setting, then set the time to 8 minutes.
• After the time is up, wait for 10 minutes and then carefully use the quick release valve to release remaining pressure, or let the pressure release naturally. Stir in the lemon juice and the spinach until it wilts and serve!
• Heat the oil in a frying pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.
• Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the frying pan, along with the turmeric and garam masala and cook for 1 minute.
• Add the onion mixture to the bowl of the slow cooker, along with the lentils, tomatoes, coconut milk and broth/stock. Place lid on slow cooker and cook on high for 4-5 hours or low for 8-10 hours.Taste and cook longer if necessary for the lentils to be lovely and soft. Season with salt and pepper and stir in the lemon juice and spinach.

EASY VEGAN DAL TADKA

Steps:

• Rinse the lentils and add to a pressure cooker with enough water to cover, salt and the turmeric. Cook for 10 minutes or until both lentils are well cooked, set aside.
• In a pan on medium heat, melt 1 tbsp of coconut oil before adding the ginger and garlic. Cook for one minute while stirring and then add in the chopped onion and sauté for another 2-3 minutes.
• Next add in the chopped tomatoes, tomato paste, chilli powder, dried coriander, garam masala, salt and pepper. Mix to combine and cook for 2 minutes or so until tomatoes are reduced and spices are fragrant - feel free to add a splash of water to keep things from drying up.
• Add the tomato mixture to the cooked dal and stir through, then allow the dal to boil and simmer before turning off he heat and adding in the fresh coriander.
• In the same pan that you cooked the tomato mixture in, add the second tbsp of coconut oil, cumin seeds and red pepper flakes if using. Fry until fragrant and then add on top of the dal mixture and stir through. Taste and adjust seasonings as needed.
• Add in the coconut cream at the end and stir through until well incorporated, if desired.

VEGAN DAL

Steps:

• Heat the olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent and softened, about 5 minutes. Stir in the lentils, tomatoes and 3 1/2 cups water and bring to a boil over high heat. Reduce the heat and simmer, uncovered, stirring occasionally, until the lentils are tender, 10 to 15 minutes.
• Stir in the curry powder, curry paste, garam masala, garlic powder, onion powder, chili powder, turmeric and some salt and pepper. Reduce the heat to low and stir in the coconut milk.
• Serve with the basmati rice, lime wedges and cilantro.