Recipe Details
Servings:
4
Approximate Calories per Serving:
290 kcal
Macros per Serving:
Cost per Serving:
~$1.50 (assuming moderate ingredient costs)
Cooking Time:
~50 minutes
Complete List of Ingredients
For the Dal:
200g red lentils
1 green chilli, finely chopped
1 small onion, finely chopped
2 medium tomatoes, finely chopped
850ml water
1 tsp salt
1 tsp ground turmeric
1 tsp ground fenugreek
For the Tadka:
3 tbsp vegan butter
½ tbsp ground cumin
1 tsp black mustard seeds
2 garlic cloves, minced
1 thumb-sized piece fresh ginger, minced
1 tsp Kashmiri chilli powder
1 tsp garam masala
Equipment
Medium-sized pot with a lid
Small frying pan for the tadka
Knife and cutting board
Measuring spoons
Wooden spoon or spatula
Step-by-Step Instructions
1. Prepare the Lentils
- Rinse the red lentils thoroughly under cold water until the water runs clear. This removes excess starch and ensures a smoother texture.
2. Cook the Dal
In a medium-sized pot, melt a knob of vegan butter over medium heat.
Add the rinsed lentils, chopped green chilli, onion, tomatoes, salt, turmeric, and fenugreek. Stir for about a minute to combine the flavors.
Pour in the water, cover the pot with a lid, and simmer over low to medium heat for 45 minutes. Stir occasionally to prevent sticking.
3. Reduce Liquid
- During the last 5–10 minutes of cooking, remove the lid, stir, and allow some of the liquid to evaporate for a thicker consistency.
4. Prepare the Tadka
Heat the vegan butter in a small frying pan over medium heat.
Add ground cumin, mustard seeds, garlic, ginger, Kashmiri chilli powder, and garam masala. Stir continuously for about a minute, ensuring the spices don’t burn.
5. Combine the Dal and Tadka
- Pour the prepared tadka into the dal. Stir well to incorporate the spices and flavor into the lentils.
6. Serve
- Serve the dal hot with steamed rice or naan bread. Garnish with fresh cilantro or a drizzle of vegan cream for added richness (optional).
Recipe brought to you by Sam Jones. Find their TikTok profile and website through the following links: