A creamy, moderately spiced dal is a simple meal that tastes anything but, thanks to the aromatic blend of ginger, garlic, coconut and spices. It may be warm outside but even in the summer months I still find myself reaching for this red lentil dal which is warm, satisfying and familiar. I just can’t sustain myself on salads and picnic food for three months of the year!
When I think of dal, I think of comfort, warmth and family. Indian is the nation’s favourite takeaway and my family and friends are definitely champions of the variety and abundance that Indian cuisine has to offer. This dal combines filling red lentils with fragrant spices to create a hearty supper that is wonderful served alongside simple steamed rice, roti or naan.
The lentils
Lentils are a great source of vegan protein, making a healthy base for a main meal or as a vegan side for the omnivores amongst us. The foundation of many Indian curries is onion and garlic. Gently sautéed until softened and fragrant they create a base which can be built upon with your own flavour preferences.
The aromatics
With this dal, I have added ginger, mustard seeds and chilli to create a complex, moderately hot curry. Yellow mustard seeds are used for their milder flavour. Gently fry until they start to pop indicating the nutty flavour has been released.
In addition to the flavour and heat, I also adore Indian cooking for its versatility and openness to improvisation. The amalgamation of different spices and flavours can be used to create complex, unique dishes tailored to your tastebuds. I love standing over the stove and layering the root vegetables, spices, tomatoes; lovingly tending to the curry sauce all whilst inhaling the beautiful nuanced aroma.
The spices
Turmeric gives the dal its wonderful burnt orange hue and offers a subtle depth to the dish. Not only flavourful and vibrant, turmeric is renowned for its health benefits; the yellow pigment curcumin has been found to have anti inflammatory and antioxidant properties. Healthy and delicious, there really is so much to love about dal.
The method
With most curries the spices are added early on which gives more time for the flavours to develop. To prevent burning the spices, reduce the heat to low, allowing the embers to gently warm the spices. If the onions or spices look on the cusp of drying out, just add a splash of water and lower the heat. Gently fry for a couple of minutes. At this point the intense aroma should have mouths watering in anticipation. When making curries don’t ever be scared to scrimp on the spices. I’ve added a full tablespoon of cumin and coriander to create a bold, flavourful dal. Next, the lentils are added along with the stock, tomatoes and coconut. Bring to a low boil, then cover and simmer for 20 minutes.
This healthy plant based dal is the perfect meal when you find yourself craving something both nutritious and tasty. Healthier, cheaper and just as flavourful as your Indian takeaway, this red lentil dal is definitely worthy of your time in the kitchen. Ladle into your favourite bowl and mop up any residual sauce with a good sized chunk of warm naan. This recipe naturally lends itself to batch cooking. Make a big pot and freeze leftovers for an easy dinner the following week.
More dinner inspiration
Roasted cashew vegetable stir fry with rice noodles
Let me know how you get on making this recipe by leaving a comment. I’d love to see your creations over on instagram!
Red lentil dal
Ingredients
- 1 tablespoon rapeseed oil
- 1 onion diced
- 4 garlic cloves finely chopped
- 15 g ginger peeled and grated
- 1 green finger chilli remove and discard half the seeds then finely chop
- 1 teaspoon mustard seeds
- 400 g tin of chopped tomatoes
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 1/2 teaspoon cinnamon
- 1/2 teaspoon hot chilli powder
- 1/2 teaspoon salt
- Black pepper a pinch
- 1 litre vegetable stock made using 1 stock cube
- 300 g red lentils rinsed and drained
- 3 tablespoons desiccated coconut
- 1/2 lime juiced
Instructions
- Rinse the lentils until the water is no longer murky, then drain and set aside.
- In a large saucepan, heat the oil over a moderate heat and fry the onion for 5 minutes.
- Reduce the heat and add the chopped garlic, ginger, finger chilli and whole mustard seeds and sauté for a couple of minutes. The mustard seeds should begin to make a popping sound.
- Add a third of the tinned tomatoes and cook until slightly thickened. Next add all the spices, salt and pepper. Fry until the sauce forms a paste consistency, approximately 2 minutes.
- Increase to a moderate heat and add the stock, lentils, coconut and the remaining tinned tomatoes bringing the dal to a low boil.
- Reduce the heat, cover with the lid and simmer for 20 minutes.
- Turn off the heat and stir through the lime juice. Taste and season with salt and pepper as needed.