Vegan Masala Recipe

Creamy Red Lentil Dahl

Name: Creamy Red Lentil Dahl
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp coconut oil; 3 garlic cloves, minced; 1 large onion, chopped; 1-inch piece of ginger, grated; 1 tsp turmeric; 1 tsp paprika; 1 tsp garam masala; 1 tsp ground cumin; 2 medium tomatoes, chopped; 1 cup red lentils, rinsed; 4 cups vegetable broth; 1 tsp salt; coconut sugar (optional); 1 tbsp lemon juice; 1 tin coconut milk; 2 tbsp fresh coriander, chopped

A Indian vegan dal made to taste rounded, savoury and properly cooked, with the lentils giving the dish its body rather than sitting in a thin sauce. This is the kind of family-style cooking that rewards patience and a careful hand with the masala.

25 minPrep: 5 minCook: 20 minServes 4IndianVegan

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Ingredients Method Notes

From the kitchen

What to expect

The main thing here is texture. Give the lentils enough time to soften fully, then season at the end so the finished dish tastes full, calm and properly balanced.

Serving idea

Best served simply

Best served hot with basmati rice, roti, naan or a spoonful of pickle on the side.

Cook the recipe

Method

1
Heat the coconut 2 tbsp coconut oil in a saucepan and sauté the onion until soft.
2
Add the 3 garlic cloves, minced and 1-inch piece of ginger, grated; cook until fragrant.
3
Stir in the turmeric, cumin, paprika, and garam masala. Cook briefly to release their aroma.
4
Add the rinsed lentils and vegetable broth. Bring to a simmer and cook for 8–10 minutes.
5
Stir in the coconut milk and chopped 2 medium tomatoes, chopped. Simmer until the lentils are soft.
6
Adjust seasoning with 1 tsp salt, pepper, coconut sugar, and 1 tbsp lemon juice.
7
Serve with rice and garnish with 2 tbsp fresh coriander, chopped.

Gather everything first

Ingredients

•2 tbsp coconut oil
•3 garlic cloves, minced
•1 large onion, chopped
•1-inch piece of ginger, grated
•1 tsp turmeric
•1 tsp paprika
•1 tsp garam masala
•1 tsp ground cumin
•2 medium tomatoes, chopped
•1 cup red lentils, rinsed
•4 cups vegetable broth
•1 tsp salt
•coconut sugar (optional)
•1 tbsp lemon juice
•1 tin coconut milk
•2 tbsp fresh coriander, chopped

A few useful notes

Notes

•The flavour of this dish depends on cooking the masala properly rather than rushing straight to the final simmer.
•Taste before serving and adjust the salt, heat or acidity only once the dish has cooked fully.
•Leftovers often taste even better the next day once the spices have had more time to settle.
•Store leftovers in an airtight container in the fridge for up to 3 days.

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