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Recipe redo! The new and improved one pot lentil dal, previously known as "spicy lentil curry".
I figured it was about time I did a redo of this post. This one pot lentil dal is one of my favorite go-tos. Healthy, flavorful, and super easy to make!
Actually, my favorite food of all time I would have to say (other than chocolate, obviously) is Indian food. It's just the best. End of story. One pot lentil dal is a nice basic go to if you're not sure where to start! When I was a kid, my parents would order it for dinner and it smelled SO GOOD but really wasn't the prettiest of dishes. My response? "Ewwww that looks gross."
Man was I missing out. It didn't take too long for me to try it, enjoy it, and love it beyond all other food.
Dal is a staple in Indian food, and this particular kind is one of my favorite versions; a simple curried lentil dish, extremely flavorful and easy to make. Since my original recipe was for the kids at the center I used to work at (they eat it right up with a little garlic naan bread and some roasted carrots on the side,) I do tone down the heat quite a bit. For more spice, add some seeded jalapeno pepper during step 5. Also more crushed red pepper will give it more of a kick.
Now grab your favorite stew pot and get cooking!
One Pot Lentil Dal (it's vegan too!)
- Total Time: 45 minutes
- Yield: Serves 4
Description
A quick and easy vegan Indian dish with tons of flavor all done in one pot. Easy to cook and quick to clean!
Ingredients
- 1 tablespoons olive oil or ghee
- 1 onion, diced
- 1 teaspoon ginger, ground
- 1 teaspoon cumin seed, ground
- 1 teaspoon turmeric, ground
- 1 tablespoon curry powder
- ½ teaspoon red pepper, crushed
- 1 tablespoon garlic, minced
- 2 cup tomatoes, diced
- 1 cup cauliflower florettes, roughly dropped
- 3 cups vegetable stock/broth
- 1 cup lentils (yellow or red)
- ¼ cup cilantro, minced
- Salt, to taste
- 6 cups basmati rice, cooked
Instructions
- Heat olive oil or ghee in large saucepan over medium heat. Add onion and sweat down until translucent.
- Add 1 cup of the tomatoes, cauliflower, ginger, cumin, turmeric, red pepper, curry powder, and garlic. Saute for 2 minutes, until fragrant.
- Stir in stock and lentils, bring to a boil.
- Cover, reduce heat, and simmer 35 minutes or until lentils are tender.
- Add half of the cilantro and salt to taste, stir until combined.
- Serve on top of basmati rice with cilantro and the rest of the tomatoes sprinkled on top.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Lisa says
Made this last night and it was delish! That little 1/2 tsp of crushed pepper adds some heat so beware if you’re sensitive. I think a dollop of plain yogurt on top would be a great garnish. Thanks for the recipe!
Aberdeen says
Yogurt would be a great topping! You're welcome 😁.
Jaycee Hughes says
We make this all the time but lately we have made a few adjustments so it is not too spicy for the kids.
•add a can of whole fat coconut milk
•Skip the curry powder and instead use 2tbsp of green curry paste
•Skip the red chili flakes
And if your not vegan or vegetarian- add a pound of ground turkey.
Fresh ginger root or squeeze ginger also tasted way better than ground ginger.