LentilsDal, a dish that I totally underestimated. Once done, it never let me go. If there was a ranking of how many times I have made different Recipes I’ve made, this would be right up there with them. The advantages are obvious: Even on days when my refrigerator is empty, I have the ingredients for the dal at hand. Lentils , Coconut milk Lemon juice, curry powder, tamari and curry paste are absolute basics in the vegan kitchen.
Simple lentil dal (vegan)
Well, today times desire on Indian?
Lentils are just perfect, hearty and above all very healthy and rich in:
- Calcium, magnesium and potassium
- Zinc for beautiful hair and nails (Beauty Food!)
- Provitamin A and vitamin E
- B vitamins
For dal there is delicious Naan bread / Naan bread (gluten-free), which I bake out fresh just before serving (if I have time), otherwise there is “only” basmati or whole grain rice with fresh or dried parsley. Oh man, I’m getting hungry again just writing this text. Hope you find the easy vegan lentil dal as delicious as I do. It’s also super easy to prepare, so you don’t have to be trained as a celebrity chef.
The ingredients for a delicious lentil dal I just always have in the house
The dish is so wonderfully versatile, especially when it comes to varying the level of spiciness. Depending on how spicy you like it, you can experiment with dried chilies and fresh chilies. I usually use 1-2 Bird’s Eye Chili, which gives a nice spiciness. Perfectly fit but also fresh green Jalapenos . You have the choice.
The simple Linsen Dal is:
- Easy to manufacture
Goes perfectly with simple, vegan naan bread .
Let’s get started with this delicious vegan dal, which you can find at 30 minutes ready. I wish you a lot of fun in the recooking and look forward to a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Simple Lentil Dal (30 minutes)
- 2 tbspn Coconut oil
- 1 tbspn Ginger peeled and finely chopped
- 1 Piece red onion peeled and finely chopped
- 2 Piece Garlic cloves peeled and finely chopped (or 1-2 tsp garlic granules)
- 60 g red curry paste
- 400 ml Coconut milk
- 1 tbspn Turmeric fresh or ground
- 1 tbspn Curry powder *see below curry powder mix yourself
- 1-2 Piece Birds Eye Chili coarsely ground
- Optional: 1-2 fresh green jalapenos
- Salt and pepper to taste
- 240 g green lentils, cooked drained and well washed with cold water* (1 can or jar of 400g).
- 15 ml Tamari or another gluten-free soy sauce
- 12-24 g Coconut blossom sugar or brown sugar
- 30 ml Lemon juice
- If rice or quinoa is served, cook according to packaging instructions.Basmati rice
- In the meantime, heat a medium skillet. Briefly sauté ginger, onion and garlic until onion and garlic are slightly translucent.1 tbspn Ginger, 1 Piece red onion, 2 Piece Garlic cloves, 2 tbspn Coconut oil
- Add curry paste and sauté and stir for another 2-3 minutes.60 g red curry paste
- Add coconut milk, turmeric, curry powder, salt, pepper, mix well and bring everything to a simmer. Add Birds Eye chili and/or jalapenos.400 ml Coconut milk, 1 tbspn Turmeric, 1 tbspn Curry powder, Salt and pepper to taste, 1-2 Piece Birds Eye Chili
- Add lentils, tamari, coconut blossom sugar and lemon juice and mix well.240 g green lentils, cooked, 15 ml Tamari or another gluten-free soy sauce, 12-24 g Coconut blossom sugar or brown sugar, 30 ml Lemon juice, Optional: 1-2 fresh
- Simmer over medium heat for 20 minutes, half covered.
- Taste and season if necessary.
- Portion onto two plates, serve with desired Side dishes serve and enjoy!Freshly baked naan, Fresh or dried parsley
- Keep leftovers covered in the fridge for 2-3 days. Freeze within 1 month.
- Serving bowls: http://amzn.to/2DIkFFH