Vegan Red Lentil Dhal: My Cheap Secret(ish) Recipe

Ah, we’re already at my vegan red lentil dhal. My favourite recipe. I feel like every vegan has dhal close to their heart, both literally and metaphorically. Yes, that is dhal on my jumper.

This is a recipe that I have been asked for many times. It’s taken me a while to put pen to paper and actually write it down but in the process there have been many tastings and many excuses to make it.

verdict: the dhal is a buzz ft. @FionnualaJay pic.twitter.com/N1gsqwvzqo

— SAM (@greeneggs_) January 12, 2017

This recipe has become integral in both my life and in what I dedicate my freezer space to. There’s nothing quite as satisfying as making enough food for a large family and knowing you will get to do the yes I made my own lunch look over the work lunch table.

Make in bulk and life your best life. Well, maybe the best life of someone much older than you but whatever we’re here now.

My vegan lentil dhal is the sister recipe of my vegan curry powder because one really doesn’t work without the other. I’m gonna stress again, I know it may seem ridiculous to make your own curry powder but trust me – it is worth it.

You’ll see pandan is in this recipe again, like the curry powder. I didn’t really explain what this was in the last recipe but there’s not much more you need to know than that it’s really great you can get this in most Asian supermarkets. If you’re in Dublin, I recommend the Oriental Emporium by Jervis as not only are they super friendly and cheap but there’s also a 10% student discount.

Okay, the recipe. It’s dhal-icious…

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Print Recipe

Vegan Lentil Dhal

Course

Main Dish

Prep Time

20 minutes

Cook Time

30 minutes

Servings

people

Ingredients

For the dhal:

• 200 grams red split lentils
• 1/4 red onion finely chopped
• 2 cloves garlic finely chopped
• 6 curry leaves
• 1/2 tsp turmeric
• 2 pieces pandan 1 cm x 4 cm (optional)
• 1 tsp salt
• 1 1/2 tsp curry powder You can find the recipe here.
• 1/2 tsp chilli powder
• 300 ml cold water
• 1 tin coconut milk

To fry and add:

• 1/4 red onion
• 2 cloves garlic
• 2 pieces pandan 1 cm x 4 cm (optional)
• 6 curry leaves
• 1/2 tsp mustard seeds
• 1/2 tsp chilli flakes

Course Main Dish Prep Time 20 minutes Cook Time 30 minutes Servings people Ingredients For the dhal: 200 grams red split lentils 1/4 red onion finely chopped 2 cloves garlic finely chopped 6 curry leaves 1/2 tsp turmeric 2 pieces pandan 1 cm x 4 cm (optional) 1 tsp salt 1 1/2 tsp curry powder You can find the recipe here. 1/2 tsp chilli powder 300 ml cold water 1 tin coconut milk To fry and add: 1/4 red onion 2 cloves garlic 2 pieces pandan 1 cm x 4 cm (optional) 6 curry leaves 1/2 tsp mustard seeds 1/2 tsp chilli flakes

Instructions

1. Add the lentils, onion, garlic, curry leaves, pandan, salt, curry powder, turmeric, chilli powder and water to a saucepan.
2. Turn on a high heat and stir intermittently for 10 minutes
3. Add the coconut milk and reduce to a medium heat.
4. Cook for a further 20 minutes until the lentils are soft, stirring every five minutes or so.
5. In the mean time, in a frying pan, add 1tbsp of oil and heat to a high temperature
6. Add the other ingredients to the frying pan: the other red onion, garlic, pandan, curry leaves, mustard leaves and chilli flakes.
7. Fry for 3-4 minutes and then add to the dhal and stir until incorporated.
8. Serve with rice.