A Vegan Spicy Lentil Dahl Recipe to Impress Your Guests (2024)

FAQs

What to serve with red lentil Dahl? ›

Nothing beats gently spiced and roasted cauliflower served alongside Dahl. In fact, any roasted veg will work. While the dahl is cooking you can add tomatoes (or any other veg) to make a warming and hearty spiced lentil stew. It's a great dish to use up and leftover veggies lurking at the back of the fridge.

As an ingredient, dal refers to a split version of legumes like lentils, chickpeas, etc. As a recipe, dal is made by simmering together yellow or red split lentils with warming spices and often coconut milk, tomatoes and broth to create a lovely, super-nutritious meal with a stew-like consistency.

How many calories are in lentil dahl? This dahl has 293 calories per generous, filling portion. How long does dahl last in the fridge? Dahl will last up to 5 days, covered, in the fridge.

In a large bowl, rinse and soak your red lentils for around 4 hours or overnight. Be sure to cover the lentils with enough water as they are going to soak up quite a bit. Once soaked, drain and rinse thoroughly.

Serve. The dhal can be served hot or cooled completely and stored in an airtight container in the fridge for up to 5 days, or frozen for up to 3 months. The dhal will thicken slightly as it cools, so stir in a splash of water when reheating to reach your preferred consistency.

When it comes to what goes with dal, roasted vegetables are always a great choice for a side dish! You can use any veggies you prefer or have on hand, but this recipe uses sweet and regular potato, zucchini, eggplant, garlic, tomato, green beans, and onions for a varied and delicious taste.

People often ask me why their daal doesn't taste as good as it could and it's usually because they didn't add enough salt (or they skip the tarka! See below). For 1 cup of daal I try to start somewhere between 0.5 tsp — 1 tsp and work my way up slowly from there.

Though often translated as lentils, dals are actually any split pulses (legumes). A pulse refers to the dry, edible seed of the pod. This includes beans, lentils, peas, and other little seeds in lentils or beans. So, any split legume is considered a dal in Indian culture.

In Indian cuisine, dal (also spelled daal or dhal in English; pronunciation: [d̪aːl], Hindi: दाल, Urdu: دال), paruppu (Tamil: பருப்பு), or pappu (Telugu: పప్పు) are dried, split pulses (e.g., lentils, peas, and beans) that do not require soaking before cooking.

According to USDA, 1 cup of dal contains nearly 20 g of protein. As a result, it helps maintain lean mass while you lose weight. Protein also has a much higher thermic effect than carbs and fat. It means that your body burns more calories digesting and metabolising protein.

What goes well with dhal? ›

You're fine to eat unrinsed lentils. The only real reason to rinse it to remove possible dirt, and perhaps a tad of starch.

Allow about 1/4 cup or 2 ounces (60 g (2 oz) of uncooked lentils per person/serving. Cooking instructions vary depending on the type, so just see the package you're using for guidance.

Well, as healthy as they are, lentils are also known to cause some tummy issues like bloating and flatulence to be more specific. The presence of anti-nutrient compounds in lentils is the culprit behind gas or flatulence. The good news is that anti-nutrient in lentils can be easily deactivated by soaking them in water.

In Indian households, we eat our dal with roti, rice, or dosa. With the carb component you have a complete protein and an amazing meal at that. I encourage folks that take my classes to think of dal as a side to bread and/or rice or as a soup.

If you have a few root vegetables hanging out in your fridge, those are also great with lentils, like in this warm lentil and root vegetable salad with parsnips and carrots. Lentils are particularly nice with cheese, as in this grilled halloumi and lentil salad.

Dal & rice is a staple combo in most Indian homes. It is eaten in almost every region of India and is the main source of protein for majority of Indians. Dal & rice is the first food that most Indians learn to cook.

Dhal is an excellent source of iron and fibre, and a good source of protein, for vegetarians. Red lentil dahl is full of flavour and this version is also packed with vegetables, making it the perfect healthy comfort food.