Spiced Lentils

why make this recipe

Restaurant-Style Spiced Lentils, or dal, is a comforting and flavorful dish that makes for a hearty meal. This recipe is packed with spices and nutrients from lentils and vegetables, making it both delicious and healthy. It’s simple to prepare and perfect for any occasion, whether you’re serving family or guests. Plus, lentils are a great source of protein, making this dish ideal for vegetarians and vegans.

how to make Restaurant-Style Spiced Lentils

Ingredients:

• 1 cup (200g) split yellow lentils, aka “moong dal”
• 1 tablespoon coconut oil, or neutral oil of choice (more oil needed if not using a nonstick pan)
• 1 medium yellow onion, chopped
• 4 garlic cloves, minced
• 1-inch piece fresh ginger, grated or minced (about 1 tablespoon)
• 1 serrano pepper, diced (remove seeds & membranes for less heat)
• 1 teaspoon curry powder
• 1 teaspoon garam masala
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 2 1/2 – 3 1/2 cups (600 – 840 mL) water
• 1 teaspoon kosher salt, plus more to taste
• Black pepper to taste
• 1 (14.5-ounce / 410g) can diced tomatoes
• 1 small handful of fresh cilantro, roughly chopped
• 1 1/2 – 2 tablespoons coconut oil, or neutral oil of choice
• 1 teaspoon black mustard seeds (can substitute brown mustard seeds)
• 1/2 teaspoon cumin seeds
• 5 to 10 fresh curry leaves (10 to 15 dried curry leaves)
• 1-2 dried red chile peppers (optional)
• 1 or 2 pinches asafetida (aka "hing") (optional)
• White basmati rice or Indian flatbread
• Vegan coconut yogurt
• Fresh cilantro and thinly sliced red onions

Directions:

1. Sift through the lentils to remove any pebbles. Soak the lentils in cold water for 15 minutes and then drain them.
2. Heat the coconut oil in a heavy, deep frying pan over medium-high heat. Once the oil is shimmering, add the onions and a pinch of salt. Cook for 5 to 7 minutes until softened and starting to turn golden brown.
3. Add the garlic, ginger, and serrano pepper. Cook for 60-90 seconds until the garlic is lightly browned and the mixture is fragrant. Stir in the curry powder, garam masala, coriander, and turmeric. Cook for about 30 seconds while stirring constantly.
4. Deglaze the pan with about 2 cups of water, scraping up any browned bits from the bottom. Add the soaked and drained lentils, 1 teaspoon kosher salt, and black pepper. Stir to combine.
5. Bring the dal to a boil. Lower the heat and partially cover the pan with a lid. Simmer the dal for 30 minutes or until the lentils are fully cooked, stirring occasionally and adding more water as needed.
6. Stir in the diced tomatoes and cook for another 4-5 minutes until they blend into the dal. If using fresh tomatoes, cook them until soft.
7. If you want a creamier dal, use an immersion blender to blend some of the dal while keeping some lentils whole. Add chopped cilantro and adjust seasoning with salt.
8. For the tadka, heat a small frying pan over medium heat. Add the coconut oil, then the mustard seeds. Once they start popping, add cumin seeds. If using, add curry leaves, dried red chile peppers, and asafetida. Cook for 20-30 seconds until aromatic.
9. Pour the tadka over the dal and stir to combine. Garnish with fresh cilantro if desired, and serve with white rice or Indian flatbread.

how to serve Restaurant-Style Spiced Lentils

Serve the spiced lentils warm over white basmati rice or alongside Indian flatbread. You can top it with vegan coconut yogurt, fresh cilantro, and thinly sliced red onions for extra flavor. This dish works well as a main course or a side dish.

how to store Restaurant-Style Spiced Lentils

Leftover lentils can be stored in an airtight container in the refrigerator for up to 4 days. You can reheat them on the stove or in the microwave. If the lentils thicken in the fridge, simply stir in a little water to loosen them when reheating.

tips to make Restaurant-Style Spiced Lentils

1. Soak the lentils: Soaking the lentils helps them cook faster and become tender.
2. Adjust the heat: If you prefer a milder dish, remove the seeds from the serrano pepper and skip the dried red chile peppers.
3. Taste as you go: Adjust the salt and spices according to your taste preferences while cooking.

variation

You can add other vegetables like spinach or carrots for extra nutrition. For a creamier texture, include a splash of coconut milk near the end of cooking. Additionally, use different lentils, such as red or green lentils, to change the flavor and texture.

FAQs

1. Can I make this dish ahead of time?
Yes! Restaurant-Style Spiced Lentils can be made ahead and stored in the fridge. They taste even better the next day as the flavors meld together.

2. Is this recipe gluten-free?
Yes, this recipe is gluten-free as it uses lentils and spices without any gluten ingredients.

3. Can I freeze the leftovers?
Yes, you can freeze the lentils in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Restaurant-Style Spiced Lentils

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• Author: ikramnihad
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A comforting and flavorful dish packed with spices and nutrients, perfect for vegetarians and vegans.

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Ingredients

Scale 1x2x3x

• 1 cup (200g) split yellow lentils (moong dal)
• 1 tablespoon coconut oil (or neutral oil of choice)
• 1 medium yellow onion, chopped
• 4 garlic cloves, minced
• 1-inch piece fresh ginger (about 1 tablespoon, grated or minced)
• 1 serrano pepper, diced
• 1 teaspoon curry powder
• 1 teaspoon garam masala
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 2 1/2 – 3 1/2 cups (600 – 840 mL) water
• 1 teaspoon kosher salt, plus more to taste
• Black pepper to taste
• 1 (14.5-ounce / 410g) can diced tomatoes
• 1 small handful of fresh cilantro, roughly chopped
• 1 1/2 – 2 tablespoons coconut oil (or neutral oil of choice)
• 1 teaspoon black mustard seeds (can substitute brown mustard seeds)
• 1/2 teaspoon cumin seeds
• 5 to 10 fresh curry leaves (or 10 to 15 dried curry leaves)
• 1–2 dried red chile peppers (optional)
• 1 or 2 pinches asafetida (aka ‘hing’) (optional)
• White basmati rice or Indian flatbread for serving
• Vegan coconut yogurt for topping
• Fresh cilantro and thinly sliced red onions for garnish

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Instructions

1. Sift through the lentils to remove any pebbles. Soak the lentils in cold water for 15 minutes and then drain them.
2. Heat the coconut oil in a heavy frying pan over medium-high heat. Add the onions and salt, cooking for 5-7 minutes until softened and starting to turn golden brown.
3. Add the garlic, ginger, and serrano pepper. Cook for 60-90 seconds until fragrant. Stir in the spices and cook for about 30 seconds.
4. Deglaze the pan with about 2 cups of water, add the soaked lentils, salt, and black pepper. Stir to combine.
5. Bring to a boil, then lower the heat and partially cover with a lid. Simmer for 30 minutes, stirring occasionally and adding more water if needed.
6. Stir in the diced tomatoes and cook for 4-5 minutes until blended. Blend for creaminess if desired, and add cilantro and adjust seasoning.
7. For the tadka, heat oil in a small pan, add mustard seeds, then cumin seeds, and cook for 20-30 seconds until aromatic. Pour over the dal and stir to combine.
8. Garnish with cilantro and serve with white rice or Indian flatbread.

Notes

For a creamier texture, consider adding coconut milk. Leftovers can be stored in an airtight container for up to 4 days.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 15g
• Protein: 15g
• Cholesterol: 0mg

Keywords: lentils, vegan, Indian cuisine, dal, healthy, comfort food