How long does spiced coconut dal [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can spiced coconut dal [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make spiced coconut dal [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is spiced coconut dal [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does spiced coconut dal [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Spiced Coconut Dal
[Vegan]

SW By: Selva Wohlgemuth

Author Bio

Healthy, hearty, and mostly European-inspired recipes. Selva Wohlgemuth is the author and photographer of the food... Read More

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Ingredients You Need for Spiced Coconut Dal [Vegan]

1 tablespoon coconut oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1/2 medium yellow onion
1/4 teaspoon cayenne
1/4 teaspoon chipotle powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 teaspoon sea salt
Fresh ground pepper
1 1/2 cups split red lentils
1 Roma tomato, diced
3 cups water
1/2 13.5-ounce can full-fat coconut milk
4 bay leaves

For the Optional Toppings:

1 onion, diced and sautéed
Tempeh
Greens of your choice
Sauerkraut

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How to Prepare Spiced Coconut Dal [Vegan]

In a medium saucepan, heat the coconut oil over medium heat. Add the cumin, mustard, and fenugreek seeds, and sauté until they start popping. Then, add the onion and continue to sauté until glassy.
Once the onion is glassy add the cayenne, chipotle powder, ground coriander, ground cumin, and ground turmeric, as well as sea salt and fresh ground pepper. Stir to mix well. Then add the lentils, tomato, and the fresh water. Bring the mixture to a boil.
Once the lentils are bubbling, reduce heat to a simmer and continue to cook lentils for about 10 minutes. Then add the coconut milk and 4 bay leaves and continue to simmer until lentils are tender, about another 10 minutes.
Store lentils in a glass container and refrigerate. They will thicken as they cool.
Serve warm, as a side or as an entrée. If using onion, chop and sauté it just before serving. Divide the sautéed onion among the dishes.