8-Minute Pantry Dal
Picture and Recipe By: Oh She Glows
Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free
For the dal:
- 1 heaping tablespoon (20 mL) virgin coconut oil or olive oil
- 4 cups peeled (if necessary) and diced veggies*
- 1/2 cup (100 g) uncooked red lentils
- 1/2 cup (125 mL) water, plus more if needed
- 1 (14-ounce/398 mL) can diced tomatoes
- 1 (14-ounce/398 mL) can light coconut milk
- 1 1/2 teaspoons (7.5 mL) garlic powder
- 1 1/2 teaspoons (7.5 mL) minced onion**
- 1 tablespoon (15 mL) good curry powder, or to taste***
- ¾ to 1 teaspoon fine sea salt, to taste
- Freshly ground black pepper, to taste
- Cooked basmati rice or grain of choice
- Fresh chopped cilantro leaves
- Fresh lime juice
- In a large pot, melt the coconut oil over low-medium heat.
- Peel (if necessary) and dice the veggies into 1/2-inch pieces. Add them 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. (If you’re using potatoes, I suggest covering the pot while cooking since they don’t contain as much water to “cook off”. You may need to add more water to thin the mixture.)
- If desired, serve over rice, and garnish with cilantro and lime (it’s still great without these additions, though!).
* You can use any veggies you like here! Whatever is lurking in your kitchen, feel free to try it out. A few ideas for combos include the following: carrot and zucchini, potato and peas, sweet potato and red pepper, broccoli and zucchini, cauliflower and/or broccoli.
** Minced (or flaked) onion is less concentrated than onion powder. Onion powder will work as a substitute if that’s what you have on hand, but I would suggest starting with a small amount and adding it to taste in ¼-teaspoon increments to avoid it overpowering the dish.
*** If you don’t have a favourite curry powder blend on hand, you can substitute the following: 1 1/2 teaspoons ground turmeric, 1 1/2 teaspoons ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon ground ginger (or more to taste), and 1/4 teaspoon cayenne pepper (optional). Don’t forget to use the 1 1/2 teaspoons of both garlic powder and minced onion, as well.