This sound 1-pot lentil dal is velvety, fulfilling and an incredible veggie lover comfort feast. The formula is cooked in one pot and is exceptionally simple to make. Twofold the formula in the event that you need to eat remains on the subsequent day.
A few people call it dal, dhal, dahl or daal. To me the name isn't significant, I simply love this delightful velvety dish. In the event that you frequently long for solace suppers, at that point you should try this lentil dal out. The formula is veggie lover, sans gluten, sound, and fulfilling. Furthermore, interestingly, it's cooked in one pot!
This simple to make lentil dal is extremely velvety in light of the fact that it contains coconut milk which makes it rich and scrumptious. Obviously, you could utilize some other plant-based milk or cream, notwithstanding, as I would like to think, it just won't taste as great.
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Ingredients
- 1 cup dry lentils, (*see recipe notes) (190 g)
- 1 large finely diced carrot (*see recipe notes) (about 200 g)
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 2 tsp fresh ginger, minced
- 1 red or green chili pepper, seeds removed
- 1 tbsp vegetable oil
- 1 tbsp soy sauce or coconut aminos
- 3 cups vegetable broth (720 ml)
- 1 cup canned coconut milk (*see recipe notes) (240 ml)
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- Sea salt and black pepper to taste
- 1 tsp Sunfood's Golden Milk Super Blend (*see recipe notes)
- 1/2 tsp red pepper flakes (optional)
Instructions
- Rinse lentils under running water. I prefer to soak the lentils for about 10-15 minutes in lukewarm water because they are better digested this way (this step is optional). Drain the water afterwards.
- Meanwhile, chop the onion, garlic, ginger, chili pepper, and carrot (*see recipe notes below). Heat oil in a pot, stir in the onion and fry for about 3-4 minutes over medium heat. Add soy sauce, carrot, garlic, ginger, chili and reduce the heat to low.
- Now add all spices (ground cumin, ground turmeric, ground coriander), red pepper flakes (optional), the lentils and 3 cups of vegetable broth. Bring to a boil and let simmer for about 15 minutes.
- Finally, add coconut milk and cook for a further 10 minute or until the desired thickness of the lentil dal is reached. Season with black pepper, salt, and Sunfood's Golden Milk Super Blend (*see recipe notes). Taste and adjust the seasonings as to your preference.
- Serve warm with basmati rice, potatoes or flatbread, garnish with fresh herbs.
Notes
- I typically use brown lentils which cook in about 20-25 minutes.
- You can also use sweet potato instead of carrot.
- It's possible to use any plant-based cream (like soy cream, oat cream etc) instead of canned coconut milk. However, in my opinion, this lentil dal tastes best with coconut milk.
- Sunfood's Super Blend is an amazing product on its own to make healthy Golden Milk but I also love adding it to Dal and Curries. It contains turmeric, black pepper, ginger, maca, goji berry, Boswellia, cinnamon, cardamom, and stevia. When I run out, I use 1 tsp of Sunfood's turmeric powder with a pinch of black pepper and 1/2 tsp of coconut sugar.
- Recipe serves 4. Nutrition facts are for one serving.
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