Easy Vegan Red Lentil Dal
This easy vegan red lentil dal is perfect for batch cooking. It takes 20 minutes to cook, this is perfect for week night dinners, leftovers and reheating.
Ingredients
- 250 g red split dried lentils rinse until water runs clear
- 1 thumb sized fresh ginger peeled and finely chopped
- 2 shallots finely chopped
- 4 cloves garlic finely chopped
- 1 green chilli 1/2 finely chopped, save the other half
- 1 lime
- 1.1 l vegan stock (water and stock cube)
- 1 heaped tsp cumin
- 1 tsp turmeric
- 1 tsp salt
top with:
- 1 tbsp neutral oil coconut is good
- 3 finely chopped spring onions
- 1/2 green chilli saved from earlier
- 1 tsp mustard seeds
- 1 tsp coriander seeds
Serve with:
- 70 g rice per person
Instructions
- Start by finely chopping the ginger, shallots, garlic and chilli, add to a large pot with neutral oil, fry on a low-medium heat for around 6 minutes
- Meanwhile wash the red lentils until the water runs clear, add into the pot, add in the turmeric and cumin and stir until coated
- Boil the kettle, pour into a mixing bowl with the stock cube, dissolve then add to the pot of lentils, continue to simmer on a high heat for around 15-20 minutes until the lentils have absorbed the stock (it might need a little more water, so just keep an eye on the lentils)
- Whilst the lentils cook, cook the rice (I usually use around 70g per person) by washing, then add to a pot, cover with water until the water sits no more than a pad of your finger over the level of rice. Bring to boil for around 8 minutes, then turn the heat off, lid on, leave to steam for the next 8-10 minutes
- Squeeze a full lime into the dal, season generously with salt, then prepare the topping by chopping the spring onions and chil,i, add to a wok with neutral oil, the seeds and fry on a high heat for a few minutes before adding to the dal
- Serve up the rice and dal and enjoy