Vegan Dal Recipes

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 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.

RED LENTIL DAHL RECIPE

Steps:

• Measure the red lentils and place them in a fine-mesh strainer. Sort through to remove any tiny pebbles or other varieties of lentils. Rinse with water. Set aside.
• Chop the onion. Peel the garlic. Measure the spices and add them to a small bowl.
• Heat a skillet or large pot over medium-high heat. Add the onion and a pinch of salt, and cook for 2 to 3 minutes, or until they start to turn translucent.
• Add the spices and tomato paste. Stir to combine.
• Use a Microplane or garlic press to mince the garlic cloves and add directly to the pot or skillet.
• Add the broth, maple syrup, and red lentils. Bring to a boil and then turn the heat down to medium and simmer for 10 to 15 minutes.
• When the lentils have softened and the liquid is mostly gone, add the coconut milk and lemon juice. Stir to combine and then cook for another 2 to 3 minutes until reduced to your desired consistency.
• Serve with rice, fresh chopped cilantro, vegan naan, and vegan yogurt.

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.

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.

SPICY VEGAN LENTIL DAHL

Steps:

• Gather the ingredients.
• In a 3-quart stockpot or other medium-sized soup pot, heat the sesame oil over medium heat. Once the oil is hot, add the onion, garlic, and ginger. Cook, stirring often, until the chopped onion is translucent, about 6 minutes.
• Stirring constantly, add the water or broth, lentils, cumin, coriander, turmeric, cardamom, cinnamon, cayenne pepper, and salt. Bring to a low boil, then turn down the heat to low, cover and let the soup simmer for about 20 minutes, or until lentils are very tender.
• Stir in the tomato paste until well combined. Cook several minutes more, or until the soup is at the desired temperature and consistency, adding more water to the dahl if needed.
• Garnish with a dollop of dairy-free soy yogurt if desired. Serve hot and enjoy.

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!

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.