Dahl (also spelled dhal, daal, dal) is a vegan staple and an essential vanlife meal. It’s nutritious, delicious, simple and one of the cheapest vegan meals. Most ingredients are pantry staples (or they should be) and you can whip this beauty up in about 40 minutes.
This is my barebones lentil curry and we often eat it as-is especially at the end of the shopping week or when we’re caught somewhere remote with limited fresh produce. It’s one of my favourite cheap vegan meals to cook while travelling.
Variations
You can get creative with your variations adding potatoes, sweet potatoes or cauliflower early on in the cooking. Throw in some chopped kale in the last 5 minutes of cooking or chopped baby spinach and coriander right at the end when you add the lemon juice.
Adding the lemon juice at the end really lifts the whole dish and also means you don’t need as much salt. I actually leave salt out of this recipe and just let everyone add their own if necessary. If you don’t have lemon, lime works well too, and if you’re really stuck, just make it without, it will still be tasty!
Lentils
Green lentils need soaking before cooking. Soak in room temperature water for at least 4 hours or you can speed soak by placing them in some boiling water for 30 mins. The longer soak is better but sometimes you just can’t plan ahead, and that’s OK! Red lentils don’t need soaking and cook much faster, hence adding them later on in this recipe. Just make sure you give all your lentils a rinse before using.
The dahl’s texture should be like a thick stew with the lentils very soft but just intact (not mushy). If you find the mixture dries out too much while cooking, you can add a little water or more coconut milk. If you get to the end and your lentils are not cooked through, place a lid on and simmer for an extra 5-10 mins, adding more liquid as necessary.
Serving
Naturally, dahl is best served with other Indian curry accompaniments. Our favourite sides include plain or coconut basmati rice, naan bread and turmeric tatties.
Let me know in the comments below if you made this. I also love to hear your ideas and substitutions. Share your creations on Instagram with #IHTBvegan @coastingwiththe90s
Simple dahl lentil curry
Ingredients
- 1 tsp olive oil
- 1 brown onion - diced small
- 2 cloves garlic - crushed or chopped finely
- 1 tsp ginger - grated
- ½ tsp fennel seeds
- 2 tsp curry powder - I use Clive of India mild
- 1 tsp ground cumin
- ½ C green lentils - soaked and rinsed
- 400 g (1 can) diced tomatoes
- 400 ml water - just refill the tomato can
- ½ C red split lentils - rinsed
- 1 C (250ml) coconut cream
- 2 tbsp lemon juice - 1 lemon
Instructions
- In a large fry pan or skillet, heat oil on medium-high heat. Add onions and cook for 2 minutes until they begin to soften. Add garlic, ginger and fennel seeds and continue to cook, stirring, for 2 minutes until fragrant.
- Mix in your curry powder and cumin, cooking for a further minute.
- Add to the pan the green lentils, tomatoes and water. Bring to the boil then simmer uncovered for 15 minutes, stirring occasionally.
- Stir in the red lentils and coconut cream. Continue to simmer for a further 15 minutes, stirring regularly. Add a little extra water or coconut cream if you find it’s drying out or reducing too fast.
- Turn off the heat and add in the lemon juice. Cover and let sit for 5 minutes before serving. Serve with basmati rice, naan bread or turmeric tatties.
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