Ready in: 35 minutes
Prep time: 10 minutes
Cooking time: 25 minutes
Calories: 120kcal per 100g
Fat: 3.6g per 100g
Carbs: 16g per 100g
Protein: 5.3g per 100g
A staple meal in the Indian subcontinent, daal is a warming dish that’s packed full of flavour yet simple to prepare. High in iron, and a source of fibre, calcium and protein, our vegan bhaji daal is a fragrant, creamy dish that makes the perfect healthy, yet easy, weeknight meal.
We start with a creamy daal. The perfect blend of spices (garam masala, turmeric, cinnamon, cumin, cardamom, and fennel seeds) are combined with onion over a medium heat. Garlic puree, ginger puree, apple sauce and tamarind paste round out the flavour before red lentils, coconut milk and water are added and left to simmer. After 20-25 minutes and a squeeze of lime for zing, you’ve got a delicious daal that could satisfy on its own – but we’re not done yet.
While the daal is simmering, it’s just a few simple steps to create the onion bhaji. Combine the ingredients. Transfer to a tray. Bake for 20-25 minutes. Easy!
A healthy take on the traditional, deep-fried variety, you can see these bhaji are oven-baked – but don’t let that deter you. Full of flavour and golden brown, your stomach and heart will be satisfied as our bhaji bites are just as delicious and better for you.
To finish off, the dish is topped with a couple onion bhaji, steamed sweet potato and spinach, chopped tomatoes and black onion seeds – yum! The result is a creamy, aromatic yet healthy dish that is the perfect for a meal any night of the week. Indian restaurant quality, created right in your kitchen.
If you want to add this warming dish to your weekly menu without the hassle of cooking or doing the dishes, then you’re in luck! This is the exact same recipe we use when we prepare, package and deliver our vegan bhaji daal right to your home.
For the Daal
- 1 tbsp oil
- 1 white onion, diced
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 tsp cumin
- ½ tsp cardamom
- 1 tsp fennel seeds (all grouped together in video)
- 1 tsp garlic puree
- 1 tsp ginger puree
- 1 tbsp applesauce
- 1 tsp tamarind paste
- ½ tsp salt (all grouped together in video)
- 250 g red lentils
- 1 tin coconut milk
- 3 cups water
- Juice 1 lime
For the Bhaaji
- 1 cup chickpea flour
- ½ tsp salt
- ½ tsp ground cumin (grouped in video)
- ½ tsp baking soda
- ¾ cup water
- 2 red onions, sauteed
- ½ tsp garlic puree
To Make the Daal
- Add oil to a saucepan over medium heat. Add white onion and cook until translucent (3-4 minutes). Add spices (garam masala, turmeric, cinnamon, cumin, cardamom, and fennel seeds) and salt, stir to combine and cook for 2-3 minutes.
- Add garlic puree, ginger puree, apple sauce and tamarind paste and cook for 1-2 minutes. Add red lentils, coconut milk and water. Simmer over medium heat for 20-25 minutes, until the daal is creamy.
- Taste for salt and squeeze in the juice of 1 lime.
To Make the Bhaji
- Preheat your oven to 180˙C. Into a bowl, add chickpea flour, salt, cumin, water, baking soda and mix. Stir in the sauteed onions and garlic puree.
- Transfer to a parchment lined or oiled baking tray. Bake for 20-25 minutes, until the top is golden brown.
Serve your daal with a couple onion bhaji, steamed sweet potato and spinach, chopped tomatoes and black onion seeds.
Don’t Have Time to Cook?
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If shopping, preparing and cooking this meal isn’t something you have the time (or the inclination) for, we’re here to help.
With just a few clicks, you can order this meal (and others) on the allplants website.