Hearty, comfortable and creamy red lentil dal that you make only from whole food plant-based foods.
This dish, inspired by Indian cuisine, is not only vegan, it is also oil-free, gluten-free and extremely easy to make in one pot.
This healthy Masoor Dal recipe can be on your table in 30 minutes. So it's great as one of your go-to weekday dinner recipes.
This Indian curry recipe is easy to freeze, makes it a great meal prep recipe.
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I created this red lentil dahl because I love the spices from Indian cuisine. There are many delicious dishes and many are quick to prepare.
With this red lentil dahl we eat roasted cauliflower because we love to eat vegetables with comfort dishes.
This vegan dal recipe is just great because you can have it on your table in 30 minutes, which makes it a great Weeknight dinner.
With this Masoor recipe you don't need any fancy ingredients. It's made with simple, wholesome ingredients. And a big plus, my kids love it.
I totally forgot the cauliflowers in the oven for the photos. We still enjoy it with the roasted cauliflower.
What is dahl?
Dal, also sometimes spelled Dahl or Daal is a dish from both Indian and Pakistani cuisine.
This dish is usually made from legumes such as chickpea lentils, beans or peas.
Due to the long cooking time, the legumes boil to a puree that is then well seasoned. A dal can be served as a main course or as a side dish or starter.
Let's take a look at the ingredients that go into this red lentil dal. You can find the exact quantities below in the recipe card
Garam Masala Spice
Salt and Pepper
In the recipe card you will also find a recipe for a quick and easy Garam Masala seasoning.
Maybe you already have most of the spices at home like us.
Here you can see how you can replace which ingredients. There are not many substitutes because this red lentil dahl does not consist of many foods.
As the name of the dish suggests, the red lentil dal consists mainly of red lentils.
Red lentils are usually split. If you don't want to use lentils, I can imagine that yellow split peas can taste good here.
With these, however, the cooking time is extended to 1 hour.
If you don't want to use tomatoes. You can also use bell peppers. Or you can use some tomato paste instead of fresh tomatoes.
The cauliflower is served as a side dish. You can leave it out completely if you want to.
The lemon gives the dish a special touch. You can also replace the lemon juice with apple cider vinegar or white vinegar.
If you don't want to use coconut milk. I recommend using cashew cream or sunflower seed cream. Both make the Dahl nice and creamy.
Now let's take a look at how we can adapt the red lentil dahl to suit certain diets.
As already mentioned, this dish is not only vegan but also gluten-free.
In the dal recipe we use coconut milk. If you count coconut milk among the nuts, then I recommend you make the red lentil dal with sunflower seed cream.
This lentil dahl is made without soy and is therefore soy-free.
Paleo and Keto
For this variant of the dahl, I cannot recommend any substitutions for a paleo or keto diet, as the main ingredients are lentils and make this dahl a dahl.
This dish is very easy to prepare.
In a non-stick pan, sauté the diced onions and chopped garlic until translucent. If necessary, add 1-2 tablespoons of water repeatedly.
Add chilli, ginger, cumin and garam masala, mustard seeds and fry briefly. Add the lentils and vegetable stock and bring to a boil.
Simmer on medium heat for about 15 minutes or until lentils are soft.
Cut tomatoes into cubes and add 10 minutes before the end of the cooking time.
Fold the chopped parsley into the lentils and season with salt, lemon juice and coconut milk.
Arrange the lentils on four plates and add the cauliflower. If you want, you can serve rice with it.
In the meantime, clean the cauliflower and cut into florets. Roast the cauliflower for around 10-15 minutes at 400 F (200 C)
You can make this lentil dahl in an instant pot. To do this, sauté everything as in the instructions and then cook under pressure for about 7-10 minutes. Then release the pressure and only then add the coconut milk and lemon juice.
Prepare in advance
If you want, you can prepare this red lentil dal in advance.
Simply prepare everything for a few days.
Do you have leftovers or have you prepared the lentil dahl in advance? It's easy to store.
How to refrigerate
The red lentil dahl can be stored in an airtight container in the refrigerator for about 4 days.
Simply put them in a pot or in the microwave to warm them up. Add a dash of water.
How to freeze
Freeze the red lentil dal in portions. Then you can always take out a portion and defrost and warm it up.
I always freeze it in 4-serving sizes.
The dahl will keep in the freezer for about 4-6 months.
As already mentioned, you can serve rice with this red lentil. This also goes well with naan bread, flatbread, bulgur, quinoa, spelt berries.
In order to get a lot of aromas in the dahl, I recommend roasting the spices briefly.
Instead of roasting the cauliflower, you can serve it as an alternative to rice. Simply chop the cauliflower.
Add a little more vegetable stock for a soupy consistency.
When you add the coconut milk, make sure the dal is no longer boiling bubbly but only simmers. Otherwise the coconut milk may curdle.
To get a good taste, steam the onions vigorously until they get a nice brownish color.
If you want it spicier, with more flavor, add a little more garam masala.
More Vegan Recipes
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Have you tried the recipe?
If you tried the vegan Recipe, be so nice ♥ and let me know by rating the recipe and writing what you think about it in the comments. I would love to see your photo on Instagram or Facebook. To do this tag me with @veeatcookbake and my hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with @veeatcookbake.