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.