Ready in: 45 minutes
Prep time: 15 minutes
Cooking time: 30 minutes
When you’re too tired to cook and don’t have an allplants ready-made meal on hand, this recipe can be a lifesaver. Super simple to throw together, our one-pot easy vegan dahl recipe is creamy, comforting and cooked in just 30 minutes!
If you typically shy away from cooking your own Indian-style dishes, fearing the complexity of so many individual spices, then this is the recipe for you, too. With only four spices, all added at the same time, this delicious dahl is the closest thing you’ll get to fool-proof, while still tasting as authentic as the dish you’d order from the local Indian restaurant.
Hearty and warming, it only takes a handful of ingredients to bring this winter favourite together. After caramlising the tomato paste and softened onions, it’s simply a matter of heating up the spices before adding in the lentils and cooking them with coconut milk and water.
Best served with some cilantro, crushed peanuts, a sprinkle of lime juice and a scoop of steaming jasmine or basmati rice, our easy vegan dahl will leave you feeling satisfied.
If you’re feeling a little more ambitious in the kitchen, and want to step your dahl up to the next level, then head over to our vegan bhaji daal recipe. Just as comforting and creamy, this recipe has some additional spices and extra ingredients to give it a more sophisticated flavour profile. With golden brown, oven-baked bhaji bites to boot, this dish looks proper restaurant quality, while still be simple enough to put together.
For the Dahl
- 2 tbsp coconut oil
- 1 white onion, finely chopped
- 2 tbsp tomato paste
- 2 tsp garam masala
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp turmeric
- 400 g dry red lentils
- 1 tin coconut milk
- 6 cups water
- ½ tsp salt
- Crushed peanuts
- Lime juice
- Heat your coconut oil in a pot over medium heat.
- Add in chopped onion and cook until softened, around 5 minutes.
- Add in tomato paste and cook to caramelise for 2-3 more minutes, until it is darker in colour and thicker in consistency.
- Add garam masala, coriander, cumin and turmeric along with ¼ cup water. Cook for 2-3 minutes, and then stir the lentils in.
- Pour in the tin of coconut milk as well as 6 cups of water and salt, and bring to a boil.
- Reduce the heat to medium-low and simmer for about 15-20 minutes (depending on your lentils) until most of the liquid is absorbed and the dahl looks creamy.
- Remove the dahl from heat, taste for salt and season to taste. Let sit for 10-15 minutes.
- Serve with rice, crushed peanuts, coriander and a squeeze of lime juice.
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