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Vegan Richa's Indian Kitchen cookbook cover
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5 from 1 vote

Masala Lentils from Vegan Richa's Indian Kitchen

Richa says, "If you want to impress someone with a dal, make it this one. Don't be afraid of the number of spices - it is quite simple to make. The spices and garlic are blended to a paste and fried in the oil. A hot sauce (chiles, garlic, and vinegar) in the tadka is another secret to getting the right flavor profile. Serve this as a part of a meal, or with rice or naan or other flatbread. Recipe from Vegan Richa’s Indian Kitchen Copyright © 2015 by Richa Hingle. Used by permission from Vegan Heritage Press, LLC
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Entree
Cuisine: dairy free, gluten free, nut free, refined sugar free, soy free, vegan
Servings: 4
Calories: 156kcal

Ingredients

  • 3/4 cup brown lentils (washed and drained)
  • 2 cups water
  • 2 to 3 teaspoons safflower or other neutral oil
  • 1/2 cup finely chopped red or white onion
  • 6 cloves garlic (chopped)
  • 1/2 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fenugreek leaves or 1/8 teaspoon fenugreek seeds
  • 1 teaspoon sweet or hot paprika
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons sriracha or other hot sauce (to taste)
  • 2 tablespoons water
  • 1 1/2 cups chopped tomato
  • 3/4 teaspoon salt
  • 2 tablespoons chopped cilantro (for garnish)
  • 1 tablespoon vegan butter (optional)

Instructions

  • Combine the lentils with 2 cups of water in a saucepan. Partially cover and cook over medium heat until the lentils are tender, 25-30 minutes.
  • While the lentils are cooking, make the tempering. Heat the oil in a skillet over medium heat. Add the onion and cook until golden brown, 5 to 6 minutes.
  • In a blender, combine the garlic, cumin, coriander, cardamom, cinnamon, fenugreek, paprika, nutmeg, black pepper, sriracha, and 2 tablespoons of water. Blend to combine well. Add this paste to the onions in the skillet. Cook until fragrant, about 2 minutes. Stir in the tomatoes and salt, and cook until the tomatoes are tender, about 8 minutes. Mash the larger tomato pieces.
  • Add the tempering to the lentils. Bring to a boil over medium heat. Reduce heat and simmer for another 5 minutes. Taste and adjust salt and spice. Garnish with cilantro and vegan butter, if using, and serve hot.

Nutrition

Calories: 156kcal | Carbohydrates: 17g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 541mg | Potassium: 419mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1100IU | Vitamin C: 18.2mg | Calcium: 20mg | Iron: 0.5mg