Creamy Green Lentil Dahl

Vegan Creamy Green Lentil Dahl is a famous and delicious Indian-inspired dish. The ingredients for this hearty and nourishing dish include dried green lentils, garlic, onion, ginger, and a mixture of spices. The lentils are cooked in a rich and creamy sauce made with a touch of lemon juice, vegetable broth, and low-fat coconut milk. Protein, dietary fiber, and minerals are abundant in this vegan Creamy Green Lentil Dahl. Try it now and savor the cozy, warm taste of this Indian-inspired dish.

EQUIPMENT:

• Nonstick frying pan
• A sharp knife
• Cooking spoon
• Slow cooker
• Serving Bowl

INGREDIENTS:

• Rapeseed or sunflower oil 2 tbsp
• Chopped red onion 1
• Minced fresh garlic cloves2
• Small-sized ginger
• Green chili 1
• Ground turmeric 1 tsp
• Garam masala two and a half tablespoon
• A hint of Chili flakes
• Dried green lentils 200 g
• Canned coconut milk 400 ml
• Vegetable broth 550 ml
• Handful baby spinach
• Lemon 1

INSTRUCTIONS:

Stovetop:

1. Warm the sunflower oil in a deep nonstick frying pan or skillet.
2. Next, remove the outer layer of onions and cut them into fine thin slices with a knife.
3. Add chopped onions to the warm oil and saute it for three to five minutes.
4. Then, add fresh crushed ginger and garlic. Stir and cook for a further ninety seconds.
5. Next, cut the green chili into the center and remove its seeds.
6. Now, add chili flakes, turmeric, garam masala, and green chili to the same pan.
7. Meanwhile, wash the dried green lentils with normal water.
8. Add washed lentils with the spices. Stir well with a spoon.
9. Next, add vegetable stock and coconut milk. Simmer it for one to two minutes.
10. Sprinkle over black pepper, a hint of red chili flakes, and salt.
11. Cook it on a high flame until a boil comes.
12. Next, decrease the stovetop flame.
13. Wrap the pan with its cover and simmer it to low to moderate heat for half an hour.
14. After half an hour minutes, uncover the pan.
15. Simmer it for a further eighteen to twenty-three minutes until the lentil consistency is thickened.
16. Meanwhile, roughly cut the kale or spinach with a knife.
17. Toss in the lentils for the last minute of cooking.
18. Next, add lemon zest, juice, and coconut milk. Mix well with a spoon.
19. Before serving, taste and adjust the level of spice as required.
20. Pour the cooked lentils into a bowl and garnish with chopped parsley.
21. The tasty green lentil is ready.

Slow cooker:

1. Spread the sunflower oil to a slow cooker and heat it on a medium fire for one to three minutes.
2. Next, add chopped garlic, onions, and ginger to the slow cooker.
3. Mix and cook for four to seven minutes or until dull brown.
4. Now, add spices such as garam masala, green chili, turmeric, and chili flakes.
5. Stir and simmer it for two to four minutes.
6. Next, add green lentils, kale/baby spinach, salt, vegetable stock, black pepper, green chili, lemon juice, and its zest to the slow cooker.
7. Cover and simmer for five to six hours to a low flame.
8. After six hours, unopen the cooker. Pour coconut milk and mix well.
9. The tasty vegan green lentil dahl is ready to enjoy.

IDEAS TO ELEVATE THE DISH:

You can elevate the dish’s taste by adding the different items, which are discussed below.

Seasonings/ Spices:

• Herbs and spices are the simplest way to give this Indian dal recipe a distinct taste. To taste, add more after adding a pinch. Mustard seeds, garam masala, curry leaves, and cinnamon are famous spices usually used in lentils.

Sweetener:

• Spicy and sharpness can be balanced with a bit of maple syrup or sugar.

Lemon:

• To improve the flavor, add juice (lemon or lime) before eating.

Vegetables:

• This recipe for green lentils can be made with a variety of vegetables, such as spinach, diced tomatoes, baby spinach, cauliflower, zucchini, peas, bell pepper, and thinly sliced edible mushrooms.

SERVING SUGGESTIONS:

• There is no need for a side dish because this green lentil dal will more than meet your needs. But you can enjoy it with Basmati rice, roasted potatoes, naan bread, sauteed spinach, whole-wheat roti, paratha, quinoa, simple fresh salad, tofu skewers, and mashed potatoes.

TIPS:

The right type of lentil:

• Choose good-quality lentils. Green lentils are my top choice because they hold their shape well and provide a good texture.

Thin consistency:

• Continue heating for an additional two to three minutes without the cover if the consistency is too thin and runny.

Soak the lentils:

• You can either directly add washed lentils to the pan or soak them in water for half an hour before cooking.

Coconut milk:

• We used only low-fat coconut milk to maintain the fat content.

Thick consistency:

• Pour a little water into the pan if it becomes too thick.

NOTES:

• To substitute red lentils for green lentils, cut the amount of vegetable stock to 400 milliliters.

STORAGE INFORMATION:

Fridge:

• Save the leftover green lentils in an airtight box and refrigerate it for two to seven days. Plus, this dish becomes even more delicious on the second day.

Freezer:

• Store this dish in a large vessel and freeze it for three months.

Reheat:

• Rewarm it in the microwave or in a pan until well heated. If it becomes sticky, add a little vegetable broth or dairy-free milk.

FAQs:

Can I swap dried green lentils with canned ones?

• Although canned lentils can save time, they might not have the same texture and flavor the same as cooked dried lentils.

Are red or brown lentils suitable substitutes for green lentils?

• You can use other kinds of lentils, but the texture of green lentils is a little harder and they maintain their shape better.

NUTRITIONAL INFORMATION/SERVING:

Serving Size 1 serving
Total Amount 4 servings
Total Calories 350 kcal
Carbohydrates 42 g
Dietary Fiber 18 g
Protein 14 g
Sugar 4 g
Total Fat 14 g
Sodium 659 mg
Iron 4 mg