Description
This 1-Pot Lentil Dal is a comforting and flavorful Indian-inspired dish made with green lentils simmered in a fragrant blend of spices, coconut milk, and vegetable broth. Perfectly seasoned and easy to prepare in one pot, it offers a creamy texture and warming taste, making it an ideal meal for a cozy dinner. Serve it with rice, naan, and garnished with parsley for a satisfying, wholesome meal.
Ingredients
Lentils and Broth
- 1 cup dry green lentils
- 3 cups vegetable broth
Vegetables and Aromatics
- 1 tbsp coconut oil (or vegetable oil)
- 1 medium onion, chopped
- 1 large carrot, finely diced
- 3 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 1 red or green chili pepper, seeds removed
Spices
- 2 tsp ground cumin
- 2 tsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground coriander
Additional Ingredients
- 1 cup canned coconut milk
- Salt and black pepper, to taste
Instructions
- Prepare Lentils and Veggies: Sort and rinse the green lentils, removing any shriveled ones. Soak them for 15 minutes in lukewarm water to improve digestibility, then drain. Finely dice the carrot, onion, chili, and grate the ginger and mince the garlic.
- Sauté Aromatics: Heat coconut oil in a large saucepan or pot over medium heat. Add chopped onion and sauté for 3-4 minutes until softened. Then add chili, garlic, ginger, and carrot. Stir and reduce the heat to low to gently cook these ingredients.
- Toast Spices: For enhanced flavor, add a little more oil and the ground cumin, curry powder, turmeric, and coriander to the pot. Temper the spices for 1 minute until they become fragrant and deep in aroma.
- Cook Lentils: Add the soaked lentils and vegetable broth to the pot. Stir well, bring the mixture to a boil, then reduce heat and simmer for about 15 minutes until the lentils begin to soften.
- Add Coconut Milk and Simmer: Stir in the canned coconut milk and continue cooking for another 10-15 minutes. This thickens the dal and allows the lentils to become tender. Optionally, puree about a quarter to a third of the dal for a creamier texture.
- Season and Serve: Taste the dal and adjust salt and black pepper as needed. Serve hot with rice, naan, and garnish with parsley and optionally non-dairy yogurt for extra creaminess and freshness.
Notes
- Soaking lentils helps with digestion but can be skipped if short on time.
- Using coconut oil enhances the coconut flavor, but vegetable oil can be substituted.
- Removing seeds from the chili controls heat, adjust according to spice preference.
- Pureeing a portion of the dal creates a creamier consistency; this is optional.
- Pair with basmati rice and naan for a complete meal.
