November 23, 2019

Quickest Vegan Pantry Dal

Name: Quickest Vegan Pantry Dal
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 with accompaniments
Ingredients: 1 tbsp coconut oil; 4 cup vegetables (peeled (if necessary) and diced); ½ cup red lentils (uncooked); ½ cup water (plus more, if needed); 1 can diced tomatoes; 1 can coconut milk; 1½ tsp garlic powder; ¾ tbsp ground coriander; ¾ tbsp ground cumin; ½ tbsp ground turmeric; ⅓ tsp ground black pepper; ⅓ tsp ground cinnamon; ⅛ tsp ground cardamom; ⅛ tsp cayenne pepper (sub: ground chilies); ¼ tsp garam masala

Whether or not time is scarce, is really more a philosophical question than anything else.

In economics, scarcity refers to limitations. That means goods or services can be limited and so can be time or abilities to achieve the desired ends. The non-economists will agree that natural resources are scarce because they take a lot of effort, money, time, or other resources to get, or because there seems to be a finite amount available.

On a weekday night in our house, there is definitely only a finite amount of time available before the night routine for little L’Maddy hits in.

This Dal recipe pleases crowds because it’s lightning fast and will only set you back around 10 minutes of prep time. Your Indian friends will tell you that it’s not an authentic dal, but -yeah – it’s a convenient and speedy pantry dinner option. The best part is, you can change it up so many ways by simply varying the veggies you use.

This Vegan Pantry Dal recipe requires very little equipment:

Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
My favorite food container Prep Naturals Glass Meal Prep Containers (affiliate link) or
Freezer-friendly bags such as Glad Food Storage and Freezer 2 in 1 Zipper Bags (affiliate link)

Depending on where you live, you might not find the following ingredients readily available at your local store. I recommend Amazon for the following ingredients:

Garam Masala (affiliate link)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!

Print Recipe

Quickest Vegan Pantry Dal

This Dal recipe pleases crowds because it's lightning fast and will only set you back around 10 minutes of prep time. Your Indian friends will tell you that it's not an authentic dal, but -hey – it's a convenient and speedy pantry dinner option. The best part is, you can change it up so many ways by simply varying the veggies you use.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Dinner, Lunch

Cuisine: Indian

Keyword: 10 ingredient or less, dairy-free, egg-free, fall, gluten-free, grain-free, nutfree, recipes, spring, summer, vegan, winter

Servings: 4 with accompaniments

Ingredients

1 tbsp coconut oil
4 cup vegetables peeled (if necessary) and diced
½ cup red lentils uncooked
½ cup water plus more, if needed
1 can diced tomatoes
1 can coconut milk
1½ tsp garlic powder
¾ tbsp ground coriander
¾ tbsp ground cumin
½ tbsp ground turmeric
⅓ tsp ground black pepper
⅓ tsp ground cinnamon
⅛ tsp ground cardamom
⅛ tsp cayenne pepper sub: ground chilies
¼ tsp garam masala

Instructions

In a large pot, melt the coconut oil over low-medium heat.
Add peeled and diced veggies into the pot and stir until combined. Increase heat to medium.
Add in the rest of the ingredients (lentils, water, diced tomatoes [with juices], coconut milk, all the spices, salt, and pepper). Stir until combined.
Increase heat to high and bring to a low boil. Reduce heat to medium and cook, uncovered, for 18 to 30 minutes, until the veggies and lentils are tender; the cook time will depend on the types of veggies you use, and their size. Stir the dal frequently while cooking, and reduce the heat if necessary to prevent it from sticking to the pot. Add water if mixture becomes to thick.
If desired, serve with (cauliflower) rice, and garnish with cilantro and lime.