Quick & Easy Dal
Quick & Easy Dal
This quick and easy dal recipe is a nourishing, meat-free meal. Filled with vegetables, plant-based protein and fibre, it’s great to serve with rice or quinoa and a big leafy salad.
Servings
-1
Prep time
Cook time
Recipe
Vegan, Gluten-Free
Ingredients
- 2 tbsp butter, ghee or coconut oil
- 1 large onion, peeled & diced
- 3 cloves garlic, peeled & sliced
- 1 tbsp ginger root, peeled & finely grated
- 1 tsp cumin seeds
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp garam masala
- 2 tsp mustard seeds
- 1 tsp ground turmeric
- 1 large carrot, grated
- 1 zucchini, grated
- 350g Roma tomatoes, roughly chopped or 400g tinned tomatoes 200g split red lentils, dried
- 400mL canned coconut milk or cream
- 350mL vegetable stock (chicken stock or just water)
- 3 tbsp almond meal
- 6 fresh curry leaves (optional)
- Sea salt & freshly ground black pepper, to taste
- 1 lime, zested & juiced
- 1 bunch fresh coriander leaves, roughly chopped
- Chilli, fresh or flakes
- Rice, quinoa or cauliflower rice
Method
- In a medium-sized pot over a low to moderate heat, add the butter, ghee or coconut oil.
- Sauté the onion, garlic, ginger and spices for 2 mins.
- Now add the grated carrot, zucchini, tomatoes, lentils, coconut milk, stock or water, almond meal and curry leaves if using.
- Season well, stir and leave to simmer for 15-20 mins until the lentils are cooked and most of the moisture is absorbed.
- Season again if necessary (sea salt lifts the flavours in this so make sure you add it).
- Serve with fresh lime and coriander leaves and fresh or dried chilli so the heat can be adjusted by each person. Serve over rice, cauliflower rice or quinoa.
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