Description
Learn how to make a delicious and nutritious 1 Pot Green Lentil Dal at home with this simple recipe. Perfect for a comforting vegetarian meal.
Ingredients
- 1 cup (190g) dry green lentils
- 1 tbsp (15ml) vegetable oil
- 1 medium onion, chopped
- 1 large (200g) finely diced carrot
- 3 cloves of garlic, minced
- 2 tsp (10 ml) fresh ginger, grated
- 1 red or green chili pepper, seeds removed
- 2 tsp (10 ml) ground cumin
- 2 tsp (10 ml) curry powder
- 1 tsp (5 ml) ground turmeric
- 1 tsp (5 ml) ground coriander
- 3 cups (720ml) vegetable broth
- 1 cup (240ml) canned coconut milk
- Salt and black pepper, to taste
Instructions
- Watch the video for a visual guide. Begin by sorting through the lentils and rinsing them, discarding any damaged ones. I recommend soaking them in lukewarm water for 15 minutes to enhance digestibility, then drain.
- Meanwhile, chop the carrot, onion, chili, ginger, and garlic into small pieces.
- Warm the oil in a large pot over medium heat. Once heated, add the diced onion and cook for 3-4 minutes. Then, incorporate the chili, garlic, ginger, and carrot. Stir and lower the heat.
- Add the spices, lentils, and vegetable broth to the pot. Mix well, bring to a boil, then let it simmer for approximately 15 minutes. To enhance the flavor, you can briefly heat the spices in some oil for 1 minute, until aromatic, before adding the lentils and broth.
- Pour in the coconut milk, continuing to cook for 10-15 minutes until it thickens and the lentils are soft. For a creamier texture, you might blend a portion of the dal.
- Taste the dal before serving and adjust the seasonings as needed. Serve with rice, naan, and garnish with parsley and, if you like, non-dairy yogurt. Enjoy!
Notes
- Enhance lentil flavor by toasting cumin, curry powder, turmeric, and coriander in oil before adding to the pot.
- Create creamier texture by blending some cooked lentils and veggies before adding coconut milk.
- Adjust spice level with more or less chili pepper, remembering seeds are the hottest part.