Easy Lentil Dahl (Dal Tadka) ⭐️⭐️⭐️⭐️

#Main #Indian #Vegan #Vegetarian

Serves: 6

Prep Time: 10 mins

Cooking Time: 15 mins

Source: https://veggiedesserts.com/red-lentil-dahl/#wprm-recipe-container-8620

Ingredients:

• 1 teaspoon olive oil or coconut oil

• 2 onions diced

• 3 garlic cloves finely chopped

• 1 tablespoon fresh ginger peeled and grated

• ½ finely chopped red chilli (or ½ teaspoon dried chilli flakes)

• ½ teaspoon cumin seeds

• ½ teaspoon coriander seeds

• ½ teaspoon mustard seeds

• 2 teaspoon ground turmeric

• 1 teaspoon garam masala TIP: If you don't have all the whole spices, just use 3 teaspoons of Garam Masala instead.

• 1 cup (200g) dried red lentils, uncooked (rinsed and drained)

• 1 can (14oz/400ml) chopped tomatoes

• 1 can (14oz/400ml) coconut milk

• 2 cups (500ml) vegetable broth/stock

• Salt and pepper

• Juice of half a lemon

• 2 handfuls fresh spinach washed

Method:

Stove Top Daal

• Heat the oil in a large pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.

• Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook for 1 minute.

• Add the lentils, tomatoes with their juice, coconut milk and broth/stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat for 15-20 minutes until reduced and thick. If you have time, you can leave it a little longer on a very low heat for even more flavor (just stir often and check it doesn't scorch on the bottom of the pan).Taste and add more chilli if desired.

• Stir in the lemon juice and spinach until it wilts.

• Serve warm with rice, naan bread or poppadoms.

Instant Pot Lentil Dhal

• Set the Instant Pot to 'saute' setting and heat the oil. Add the onion and cook, stirring, for about 4 minutes until it gets soft but not browned. Add the garlic, ginger and red chilli and cook for a minute, then turn off the Instant Pot.

• Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook, stirring, for 1 minute (there will be enough heat left in the Instant Pot to do this).

• Stir in the lentils, tomatoes, coconut milk and broth/stock. Put the lid on the Instant Pot, close the steam vent and set to Manual (Pressure Cook)/High Pressure pressure using the manual setting, then set the time to 8 minutes.

• After the time is up, wait for 10 minutes and then carefully use the quick release valve to release remaining pressure, or let the pressure release naturally. Stir in the lemon juice and the spinach until it wilts and serve!

NOTES: If you don't have all the spices, just substitute 3 teaspoons of Garam Masala.

This dhal is vegan and gluten-free

The squeeze of lemon really freshens the dal so try not to omit it

Freezable - just let it cool completely and then freeze. Defrost and reheat.

I freeze this often and it's a staple in my freezer for quick, hearty nourishing meals.

No need to cook the red lentils first. Just rinse the dried red lentils before adding to the pan. T

his is a great vegan potluck food and is always a crowd-pleaser!

NUTRITION Calories: 293kcalCarbohydrates: 31gProtein: 11gFat: 15gSaturated Fat: 12gSodium: 452mgPotassium: 733mgFiber: 12gSugar: 4gVitamin A: 1245IUVitamin C: 20mgCalcium: 72mgIron: 6.1mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.