Red Lentil Dal (Indian Vegan Curry) by Bianca Zapatka
Recipe idea: Red Lentil Dal (Indian Vegan Curry)You will need the following ingredients for this:
1-2 tbsp coconut oil or olive oil for frying, 2 onions diced, 4 garlic cloves chopped, 2 tsp ginger grated (or more to taste), 1 tsp turmeric, 1 tsp coriander, 1 tsp cumin, 1 tsp red paprika powder, 1 tsp garam masala or other curry powder to taste, 300 g red lentils, 780 ml vegetable broth, 250 ml coconut milk, 250 ml strained tomatoes or chopped tomatoes (optional), salt and pepper to taste, 2 tsp coconut blossom sugar or to taste, 2-3 tbsp lime juice or lemon juice or to taste
For serving (optional)
4-6 tbsp vegan yogurt, fresh parsley or coriander, sesame, rice cooked
Preparation
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- Heat the coconut oil in a pan or pot. Add the chopped onions and sauté for 2-3 minutes until translucent. Then add garlic and ginger and fry for another minute until fragrant. Finally, add the spices and sauté for a few seconds to release their aromas.
- Transfer the lentils into a fine sieve and rinse under cold running water. Then add them to the onion mixture in the pan and pour in the vegetable broth, stir and bring to a boil. Cover and simmer for 8-10 minutes, or until the lentils have absorbed most of the liquid.
- Next, add coconut milk and strained tomatoes (if using) and simmer for another 5-10 minutes, or until the lentils are tender. (If the sauce is too thick, add a little more broth or coconut milk until the desired consistency is reached). Season with salt, pepper, coconut blossom sugar and lime juice.
- Garnish the dal with a swirl of vegan yogurt, freshly chopped parsley or coriander, and sesame seeds or any topping of choice. Serve over rice, or with vegan naan or aloo paratha. It also tastes great as a filling for savory pancake-, crêpe- or tortilla-recipes.
Enjoy!
Bon appétit!
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