A dal usually refers to a soup-esque dish made from lentils – a staple food of South Asian countries – that are loaded with protein and fiber to keep you full all night long. Warming, hearty, and creamy, it's the perfect winter dish. This dal is super inexpensive and takes little to no prep to create. After acquiring a few key spices, we think it’s safe to say that any vegan pantry would contain the rest of the simple key ingredients.
Curried Green Lentil Dal With Sweet Potatoes and Mushrooms [Vegan, Gluten-Free]
- 2 cups dried green lentils (or 4 cups cooked)
- 1 tablespoon coconut oil
- 2 large yellow onions, chopped
- 10 cremini mushrooms, chopped
- 1 sweet potato, cubed
- 1/2 tablespoon fresh garlic, minced
- 3 garlic cloves, minced
- 1 can coconut milk
- 1 cup water
- 2 teaspoon sea salt
- 2 tablespoons turmeric powder
- 1 tablespoon garam masala
- 1/2 teaspoon cayenne
- 1/4 teaspoon chili flakes
- 2 teaspoons cumin
- 2 teaspoon ground cinnamon
- 1/2 tablespoon Ground coriander
- 1/4 teaspoon cardamon
- Black pepper, to taste
- 1 teaspoon fennel seeds
- 1 teaspoon basil
- 1/4 teaspoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon lemongrass paste
- 1 tablespoon yellow curry paste
- 2 tablespoons lemon juice
- To Serve: 1 cup white rice, cooked. A handful of fresh Cilantro.
- Begin by cooking your lentils and boiling your sweet potato until it is soft.
- Next add coconut oil and chopped onions to a pan and sautee until the onions are translucent.
- To this add your chopped fresh ginger, minced garlic, and your spices. Sautee until fragrant.
- Add chopped mushrooms to the pan and sautee until soft and the juices have evaporated out.
- To your pot add the cooked lentils along with water and the coconut milk.
- Stir in your salt, pepper, lemon grass paste and curry paste once the water and coconut milk have come to a boil.
- Simmer this for 45 minutes or until the liquids have boiled down.
- Add in your cooked sweet potato at the very end and serve over rice with lemon juice and fresh cilantro.