Red Lentil Dal

A healthy, gluten-free, vegan, red lentil Dal

Servings: 4
Prep Time 10 mins
Cook Time 30 mins
Gluten-free, vegan

Ingredients

• 1 cup red lentils
• 1/2 tsp chilli flakes
• 1 tsp fine sea salt
• 1/4 tsp turmeric
• 1/2 tsp ground coriander
• 4-5 curry leaves
• 1/2 tsp ground cumin
• 3 garlic cloves (crushed)
• 680ml cold water

(Separate pan)

• 2 tbsp oil (sunflower/rapeseed)
• 2 tbsp vegan butter/spread
• 1 onion
• 4 garlic cloves (finely chopped)
• thumb-sized piece of ginger (finely chopped)
• 1 tsp cumin seeds
• 1/2 tsp black/brown mustard seeds
• 1/2 tsp onion seeds

Instructions

1. Place the washed lentils into a saucepan with 680ml of cold water, along with the turmeric, chilli flakes, ground coriander, ground cumin, fine sea salt and the crushed garlic cloves.
2. Stir and bring to a boil, skimming off any foam that rises to the top of the water.
3. Once boiling, bring down to a simmer and cover with a lid and let the lentils cook for 10-15 minutes, until tender.
4. Meanwhile, in another saucepan, add the vegan butter and oil and turn to a medium-high heat.
5. Add cumin seeds, black mustard seeds and black onion seeds and heat for 30 seconds until they become fragrant and pop.
6. Add diced onion and stir until softened and golden-brown in colour.
7. Add the ginger, garlic and the curry leaves to the onions and keep stirring until the mixture becomes foamy and begins to bubble (and smells super fragrant).
8. Now, uncover the lentils and add the onion/ginger/garlic mixture into the lentils, and stir until combined.
9. If adding fresh green chillies (for some extra spice!), add to the lentils and give a final stir.
10. Serve with warm, fluffy basmati rice and fresh coriander, voila! A super yummy, comforting mid-week meal!