This red lentil dal is thick, creamy, and full of Indian spices. It's the ultimate vegan comfort food, and can be made in one pot using pantry staples.This red lentil dal is thick, creamy, and full of Indian spices. It's the ultimate vegan comfort food, and can be made in one pot using pantry staples.
Heat oil in a medium sized pot over medium heat. Add the onion, and cook for 5-7 minutes, until soft.
Make a space in the onion and add the minced garlic and ginger. Add a bit of extra oil if needed. Cook for 1 minute, stirring occasionally.
Add all the spices: curry powder, cumin, coriander, garam masala, turmeric and salt. Stir to coat onions and cook for 1-2 minutes, until spices are fragrant. Be careful not to burn: stir occasionally and keep an eye on them.
Add around 1 cup of stock, and use a spatula to scrape all the bits off the bottom of the pan.
Add the rest of the stock, the lentils and diced tomatoes. Stir, cover, bring to a simmer, then cook (covered), for 30 minutes. You will want to stir occasionally to prevent anything from sticking to the bottom of the pan.
Serve with rice and naan bread.
This red lentil dal may be prepared ahead and stored in the fridge for up to 4 days, or the freezer for up to 4 months.
Serving size is a rough estimate and represents ⅙ of the batch.