THIS MIXED LENTIL DISH IS WARM NOURISHING AND DELICIOUS.
Dal is a dish I grew up having, but I find myself making tweaks to the original recipes I grew up with to make it even more nutritious.
What do I do to up my lentil/dal game?
- Use broth instead of water to up the nutrients
- Add coconut milk to help buffer any blood sugar spikes that could happen from the lentils on their own and to help with satiation.
- Add greens at the end of the cooking process. Again, upping the nutrients.
If you find you have a hard time digesting lentils and legumes, make sure you take the time to properly prepare them. You can check out my guide to lentils & legumes to learn more about how to make them work better for you!
This mixed lentil recipe is made with red lentils and whole mung dal. Both of which I find are easy on digestion. Feel free to mix up the lentils or use a single lentil based on what you have on hand. This dish is vegan, wholesome, a great source of plant-based protein, and just straight-up satisfying.
Yield/Servings: 4-5
Author: Riyana Rupani
Print
Creamy Spiced Mixed Lentils (Dal)
A complete and delicious 1-pot vegan meal
PREPARATION TIME: 10 MIN COOKING TIME: 50 MIN TOTAL TIME: 60 MIN
INGREDIENTS
- 1 Tbsp coconut oil or olive oil
- 2 tsp mustard seeds
- 1 tsp fennel
- 1 Tbsp grated ginger
- 4 garlic cloves, chopped
- 2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 fresh chili chopped or 1/2 tsp chili flakes (optional)
- 1 cup chopped onion
- salt to taste
- 2.5 to 3.5 cups vegetable stock or water (depending on cooking method)
- 1 cup coconut milk
- 1/2 cup red lentils (masoor dal)
- 1/2 cup whole mung dal
- 200g / 7oz baby spinach or kale, roughly chopped
- fresh lemon or lime, for serving (optional)
INSTRUCTIONS
Stove Top
- In a large pot over medium heat, heat your oil.
- Once hot, add your mustard seeds and allow them to sizzle. Be careful as they can splutter.
- Nex add your fennel seeds and give a quick stir.
- Add in your garlic, ginger, and remaining spices. Stir until fragrant, about 1 minute.
- Next, add the onion and about 1 tsp salt. Sauté, until the onion has softened and starts to caramelize. This should take about 5 minutes.
- Add 3.5 cups of stock or water, the coconut milk, and the lentils. Bring to a boil, reduce your heat to low, cover, and simmer, stirring every once in a while, until the lentils have broken down and softened. This should take about 45 to 50 minutes.
- Turn off your heat, add in your chopped spinach, stir, and allow it to wilt.
- Taste and add salt if needed.
- Serve with a lemon or lime wedge and accompany with rice, cauliflower rice, or a paleo paratha.
Instant Pot
- Turn your instant pot on to the sauté function and add your oil.
- Once hot, add your mustard seeds and allow them to sizzle. Be careful as they can splutter.
- Nex add your fennel seeds and give a quick stir.
- Add in your garlic, ginger, and remaining spices. Stir until fragrant, about 1 minute.
- Next, add the onion and about 1 tsp salt. Sauté, until the onion has softened and starts to caramelize. This should take about 5 minutes.
- Add 2.5 cups of stock or water, the coconut milk, and the lentils. Give everything a stir. Close the lid, lock it, and make sure the vent is on sealing. Set to pressure cook for 30 minutes.
- You can let the pressure release naturally or manually. Open the pot, add in your chopped spinach, stir, and allow to wilt.
- Taste and add salt if needed.
- Serve with a lemon or lime wedge and accompany with rice, cauliflower rice, or a paleo paratha.
