Vegan Dal
Dal sauce is a staple food across all of India and has a heap of variations. Not only the combination of spices, but even the technique, vegetables and legumes on which the sauce is based can differ. Traditionally dal is eaten with naan bread, rotis or chapatis and/or rice, but because of its strong flavor it is not eaten on its own.
🍳 Cook: 35 min
Ingredients
| 250 g | red lentils | |
| 1 can | coconut milk | |
| 4 | juicy tomatoes | |
| 1 | large onion | |
| 4 | garlic cloves | |
| 3-5 cm | ginger | |
| 2 | bay leaves | |
| 1 tbsp | 15 ml | mustard seeds |
| 1 tbsp | 15 ml | turmeric |
| 1 tbsp | 15 ml | cumin |
| 1 tsp | 5 ml | chili |
| 2-3 tbsp | 30–45 ml | coconut oil |
| 1/2 tsp | 2.5 ml | salt |
| 1/2 tsp | 2.5 ml | pepper |
| — | coriander or parsley, to taste |
Instructions
How to prepare the dal:
- Rinse the red lentils, finely chop the onion, and cut the tomatoes. Puree or grate the ginger and garlic.
- Heat a pot or deep pan and add the coconut oil. Once it melts, add the mustard seeds and fry for 1 minute.
- Add the onion, garlic and ginger. Fry for 2 minutes.
- The tomatoes and spices also go into the pan and continue frying for 5 minutes. If the tomatoes start to burn, add 1/2 cup of water.
- Add the red lentils and stir well. After a minute, cover with water 3 fingers above the mixture.
- Leave the dal to boil for 30 minutes over low to medium heat, stirring occasionally.
- Add the coconut milk and cook for at least 5 minutes or until the lentils fall apart.