Quick and easy Indian Dahl Red Lentil recipe, healthy, creamy comfort food!
Dahl is a term used for a variety of dried lentils, peas, or beans that have been split and husked. Dahl is a staple food in South Asian and Indian cuisine, where it is typically cooked into a thick soup or stew. It is also a popular ingredient in vegetarian and vegan dishes, as it is a good source of protein, fibre, and essential minerals.
Dahl can be made from a variety of lentils or pulses, including red lentils, yellow lentils, mung beans, and chickpeas. This version is made using red lentils which cook very fast. There’s no need to soak them, simply boil them in water 15 to 20 minutes.
Dahl is often seasoned with a blend of spices such as cumin, coriander, turmeric, and chili powder, which gives it a rich and flavourful taste. Dahl is easy to prepare and can be served with rice, bread, or vegetables. It is a versatile dish that can be eaten as a main course or as a side dish.
Overall, Dahl is a nutritious and delicious option for anyone looking for a healthy and satisfying meal. It's cheap, tasty, healthy, vegan friendly and gluten free.
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Red Lentil Dhal Recipe
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A beautiful red lentil dhal flavoured with a spicy tomato masala.
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This is my chicken soup when I'm feeling under the weather, my staple when I don't know what else to cook, my cuddle blanket when I'm feeling sorry for myself and my tonic when I've indulged a little too much the night before. It's a poor man's main dish and a king's side dish - it's the simple humble masoor di dhal.
It forms a huge part of so many Indian peoples diets because it's cheap and is a great source of protein for the vast number of vegetarians. As children, we didn't know the names of all the different lentils so we would call this yellow dhal (even though it's made with red lentils) and that's what my children call it too.
Cooked with whole cumin seeds in a tomato based masala finished with crispy onions and fresh coriander.
Ingredients
Lentils
200g red lentils, washed
900ml water (approx.)
1 tsp of salt
Masala
1 tbsp ghee or vegetable oil
1 tsp of cumin seeds
1 bay leaf
1 small onion, chopped
1 garlic clove, chopped
2 tomatoes, finely chopped
1 tsp ginger, grated
1 tsp turmeric
1 chilli, finely chopped
1 tsp fenugreek leaves
1 tsp of garam masala
Garnish
1 or 2 whole chillies
Handful of coriander, chopped
Method
Place lentils in a pan with the salt, cover with the water and bring to the boil.
Remove the froth, reduce the heat and put the lid on the pan - leave to simmer for 10 minutes. Check the lentils are cooked by squeezing them between your fingers. Once soft remove from the heat.
In a frying pan heat the oil or butter. Using a fork pierce the whole chillies and add to the pan with a bay leaf and the cumin seeds.
When the seeds sizzle, remove the chilli and set to one side for your garnish.
Add the onion and garlic and fry until lightly browned. Reduce the heat and add the tomatoes, ginger, turmeric, fenugreek and the chopped chilli. Gently let the ingredients cook down for about 10 minutes to make a thick masala paste.
Add a ladle full of the lentils (dhal) to the masala paste in the frying pan and stir together, then empty all the contents back into the pan with the lentils and stir. It should have the consistency of a thick soup but if it's too thick just add a little boiling water and remove from the heat. If you prefer it thicker just leave it on the heat to reduce until you get the consistency you want.
Check the seasoning and add a little salt if required. Stir in the garam masala, coriander and top with the whole chillies to serve.
Red Lentil Dahl with Coconut Milk
This deliciously creamy Red Lentil Dahl requires only one pot, a few simple ingredients and is quick and easy to make. Full recipe at
10 Minute Dhal | Recipes with my mum
Disclaimer besties - My mum can make this in 10 mins because she is an Indian mum, for us non-Indian mums it will probably be about 15 mins. But never the less it is so simple to make and I regularly make this when I cant be bothered to go out and get ingredients and especially when I’m missing my mum’s food. More recipes with my mum to come, let me know what you want to learn from her!
250g Red Lentils
300g Tinned Chopped Tomatoes
8 Garlic Cloves
8 Cm Ginger
1 Tsp Cumin Seeds
1/2 Tsp Turmeric
1 Tsp Cumin Powder
2 Tsp Chilli Powder
1 Tsp Coriander Powder
3 Green Chillis
Small Handful Coriander
2 Tbsp Ghee
3 Sprigs Curry Leaves (Optional but highly recommended)
Wash the red lentils in a large pan at least 3 times in VERY WARM water until the water comes out clear, the water must be warm, this helps it cook faster. Add 750ml of warm water into the pan and boil high for 7 minutes
Blend the chopped tomatoes, half the ginger and 4 cloves of garlic in a hand blender.
In a large pan pour two large glugs of vegetable oil and add the cumin seeds. Wait for them to start dancing around in the pan, then carefully add in the blended tomatoes.
Add in the turmeric, cumin powder, coriander powder, chilli powder and 2 tsp salt. Cook on a medium heat for at least 7 minutes, or until the dhal is cooked.
Meanwhile thinly slice 4 cloves of garlic, half the green chilli, finely chop the coriander and chop the remaining ginger into matchsticks.
To check if the dhal is cooked, press a few grains between your fingers to feel if they are tender. Add the cooked dhal with the cooking liquid into the curried tomatoes give it a good mix. Top up with 150ml more water to reach your desired consistency.
Taste for seasoning and stir in 3/4 of the coriander.
Heat up 2 tbsp oil and ghee in a small pan and gently cook the garlic until golden. Add in the chillies cook for 15 secs, then add the curry leaves. Cook these until they are bright green (about 10 secs) and then immediately pour over the dhal. Pop a lid on and let the flavours infuse into the dhal until you are ready to eat.
Finish with the remaining ginger and coriander and serve with rice.
#dal #dhal
Brain-Boosting Red Lentil Daal Curry Recipe!
Save this and follow for more brain-healthy recipes!
Ingredients:
1 cup red lentils, washed and drained
1 inch knob of ginger, minced
5-6 garlic cloves, minced
1/2-1 deseeded Serrano chili (1/2 if you can’t tolerate the heat)
Extra virgin olive oil spray
1 tsp each cumin, turmeric, curry powder and coriander
Lots of freshly ground black pepper
1 15 oz can of tomato sauce
2 cups low sodium vegetable broth
1/2 cup soy or almond yogurt
Juice of 1 lemon
Cilantro and yogurt for garnish
Cook the garlic, ginger, chili for a minute, add the spices and cook for 10-20 seconds. Add the tomato sauce, lentils, broth and bring to a boil. Lower heat to low-medium and cook for 20 minutes, stirring every 10 minutes until lentils are soft. Add more water if the water evaporates. Then add yogurt and lemon juice. Adjust tastes as needed. Serve with brown basmati rice and garnish with cilantro and yogurt.
If you’d like to learn how to cook plant-based meals, join me at NEURO Academy. See our stories for more info. Enjoy!
#lentils #lectins #yummy #daal #legumes #plantbaseddiet #healthyrecipes #healthydinner
If I could only cook one dish for a vegan skeptic…
Full recipe:
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Key Moments:
0:00 Introduction
0:25 Why you should try red lentil curry
1:15 Prepping ingredients
3:30 Cooking red lentil curry
5:43 Adding finishing touches
5:53 Serving suggestions for red lentil curry
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