Vegan Red Lentil Dal

4.59 from 12 votes

This vegan dal (also spelled dahl and daal) is easy to make and comes together with simple pantry ingredients. It's the perfect meal for busy people!

Prep Time10

Cook Time50

Total Time1

Servings:

Begin by heating 1 tablespoon oil in a pot over medium-low heat. Add the onion and sauté for 5 minutes or until it begins to soften. Next, add the ginger and garlic and sauté for 2 or 3 more minutes, or until fragrant.
1 onion, 3 cloves garlic, 1 tablespoon finely grated ginger, 1 tablespoon coconut or avocado oil
Add the turmeric and ½ teaspoon of ground cumin along with the lentils, water, and potato. Bring this mixture to a boil, then cover and turn down to a low simmer (I let it cook on the lowest setting possible) for 40-50 minutes, or until the potatoes and lentils are softened.
4 cups water, 1 cup red lentils, 1 teaspoon ground turmeric, ½ teaspoon ground cumin, 1 cup chopped yellow potato
Meanwhile, make to chhonk (the flavoured oil). Heat the 2 tablespoon of oil in a frying pan until it begins to shimmer. Add the whole cumin and coriander seeds and cook for a few minutes or until toasty and fragrant—watch them, they will burn quickly. Remove from the heat and add the dried chilli if desired.
2 tablespoons coconut oil or avocado oil, 1 teaspoon whole cumin seeds, ½ teaspoon whole coriander seeds, 1 dried red chilli
Season the cooked dal with the sea salt and lemon. Stir the chhonk into the dal. Taste and adjust as needed.
1 teaspoon sea salt, ½ lemon
Serve with bread or rice and garnish as desired.
Cashews, Toasted Coconut, Chilli Flakes, Cilantro, Raisins, Yoghurt

I like to eat my dal with a buttered slice of wholegrain bread, but you can also serve it on quinoa, rice, or alongside any flatbread.

Serving: 1 | Calories: 361kcal