I’ve been craving Indian food lately. The problem is when I go to Indian restaurants I tend to eat everything. So I decided to make one Indian dish at home for dinner the other night. Dal is a dish popular not only in India but also Pakistan, Nepal, and other countries in the Asian subcontinent. It is a stew usually made from lentils which have been stripped of their outer hulls and split. For my dal, I used a recipe from a vegetarian cookbook that I bought many years ago; but I’ve adjusted the recipe to make it a little bit healthier, substituting butter with vegetable oil and heavy cream with coconut milk.
Vegan Dal with Vegetables
This makes a lot of servings.
- 1 ½ cup red lentils, rinsed and soaked in water for half an hour, drained well
- 1 tbsp vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 tsp garam masala, recipe below
- ¼ tsp ground turmeric
- 14 oz can diced tomatoes
- 1 qt organic low sodium vegetable broth
- ½ cauliflower head, chopped into florets
- ½ lb green beans, trimmed and halved
- 2 carrots, diced
- ½ cup coconut milk
- 1 tbsp ground cumin
- 1 ½ tsp ground coriander
- 1 ½ tsp ground cardamom
- 1 ½ tsp ground pepper
- 1 tsp ground cinnamon
- ½ tsp ground clove
- ½ tsp ground nutmeg
In a large deep pan, heat the vegetable oil. Over medium heat, sauté the garlic and onion until the onion is soft. Add the garam masala and turmeric and cook until fragrant, about thirty seconds. Add the lentils, diced tomatoes, and vegetable stock. Bring to a boil then reduce the heat to low and simmer for twenty minutes. Add the cauliflower, green beans, and carrots and cook for ten to fifteen minutes, until the vegetables are tender. Add the coconut milk and stir to combine well. Turn off the heat and serve.
I served my dal with basmati rice.