Easy Vegan Dal Food

EASY VEGAN RED LENTIL DAL

Steps:

• Bring water to a boil, then add lentils and coconut milk. Return mixture to a boil then reduce to simmer. Cook for 10 minutes, until the lentils have softened, then stir in spices and cook another 5.!
• Serve with quinoa, cauliflower rice, white/brown rice or flatbreads!

VEGAN DAL

Steps:

• Heat the olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent and softened, about 5 minutes. Stir in the lentils, tomatoes and 3 1/2 cups water and bring to a boil over high heat. Reduce the heat and simmer, uncovered, stirring occasionally, until the lentils are tender, 10 to 15 minutes.
• Stir in the curry powder, curry paste, garam masala, garlic powder, onion powder, chili powder, turmeric and some salt and pepper. Reduce the heat to low and stir in the coconut milk.
• Serve with the basmati rice, lime wedges and cilantro.

EASY VEGAN DAL

Steps:

• Stove Top Instructions - Place all your ingredients in a large pot and bring to a boil on the stove.
• Once boiling cover and reduce heat to low.
• Simmer for 30 minutes or until the dal has thickened.
• Serve with brown rice and a sprinkle of cilantro on top.
• Instant Pot Instructions - Place all your ingredients in the instant pot, turn the vent to sealed and cook on manual for 18 minutes.
• Once it is finished cooking, let it naturally release for 10-15 minutes.
• Move the steam release handle to venting to release the remaining steam.
• Serve with brown rice and a sprinkle of cilantro on top.

EASY DAL

Steps:

• Clean and wash the lentils thoroughly. Put them in heavy-bottomed 3-4 quart pot, add 5 cups water, and bring to a boil. Remove the froth and scum that collects at the top. Now add the garlic, ginger, fresh coriander (or keep it and use it as a garnish at the end), turmeric, and cayenne pepper. Cover, leaving the lid very slightly ajar, lower heat, and simmer gently for about 1 1/2 hours. Stir occasionaly. When dal is cooked, add the salt and lemon juice (it should be thicker than pea soup, but thinner than cooked cereal.
• In a 4-6-inch skillet or small pot, heat the vegetable oil or ghee over a medium-high flame. When hot, add the asafetida and cumin seeds. As soon as the asafetida sizzles and expands and the cumin seeds turn dark (this will take only a few seconds), pour the oil and spices over the dal (lentils) and serve. (Some people put the dal in a serving dish and then pour the oil and spices over it.).
• To serve: Serve with plain rice and a vegetable for a simple meal. Most meat and chicken dishes go well with this dal. Since some people like to squeeze extra lemon or lime juice on their dal, serve some wedges separately. Note: Finely sliced onion rings, fried until brown and crisp, are often spread over the dal as a garnish before it is served.