Ingredients
Main Ingredients
- 1 cup dry green lentils
- 1 tbsp coconut oil (or vegetable oil)
- 1 medium onion, chopped
- 1 large carrot, finely diced
- 3 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 1 red or green chili pepper, seeds removed
- 3 cups vegetable broth
- 1 cup canned coconut milk
- Salt and black pepper, to taste
Spices
- 2 tsp ground cumin
- 2 tsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground coriander
Instructions
- Prepare Lentils: Sort through the lentils to remove any shriveled or damaged ones, then rinse thoroughly with cold water. Soak the lentils in lukewarm water for 15 minutes to aid digestion, then drain.
- Chop Vegetables: Finely dice the carrot, onion, and chili pepper. Mince the garlic and grate the fresh ginger to prepare all aromatics.
- Sauté Aromatics: Heat the coconut oil in a large saucepan or pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Then add the chili, garlic, ginger, and carrot, stirring well and reducing heat to low.
- Add Spices and Lentils: For extra flavor, temper the spices by adding a little oil and toasting cumin, curry powder, turmeric, and coriander in the pan for about 1 minute until fragrant. Add the lentils and vegetable broth, stirring to combine.
- Simmer Lentils: Bring the mixture to a boil, then reduce heat and simmer for approximately 15 minutes, allowing the lentils to absorb flavors and soften.
- Add Coconut Milk and Thicken: Stir in the canned coconut milk and continue cooking for 10-15 minutes to thicken the dal and further tenderize the lentils. Optionally, puree about one-quarter to one-third of the dal for a creamier texture.
- Season and Serve: Taste and adjust seasoning with salt and black pepper as needed. Serve the lentil dal hot with rice or naan bread, garnished with parsley and optionally a dollop of non-dairy yogurt.
Notes
- Soaking lentils is optional but helps improve digestibility and reduces cooking time.
- Using fresh spices or tempering them in oil enhances the flavor significantly.
- Green lentils hold their shape well, but if preferred, red lentils can be used for a softer texture.
- For a vegan option, use coconut oil and non-dairy yogurt as garnish.
- Adjust chili quantity based on desired heat level.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
