Dahl is a vegan staple. 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, but you can get creative by adding vegetables, kale or spinach and coriander.
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.
Notes
Green lentils will need to be soaked for at least 4 hours, or speed soak in boiled water for 30 minutes. Red split lentils do not need soaking. 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.