Delicious, healthy, and packed with flavour, this Vegan Green Lentil Dal is a comforting and protein-rich plant-based dish. Serve with basmati rice and kachumber salad. Perfect for weeknight meals!
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Lunch & Dinner, Side Dish
Cuisine: Indian
Keyword: dal,dhaal, daal, vegan dal, dal tadka, easy green lentils dal, green lentil dal recipe, green lentils
Wash the lentils at least 4-5 times in water until clear. Drain and set it aside.
1 cup green lentils
In a saucepan, add lentils, 2½ cups of water, turmeric powder, and optionally, green chilies. Cover the saucepan and simmer over medium-high heat until the lentils are tender. Be sure to skim any foam that forms on the top. Cooking the lentils may require 20-30 minutes: 20 minutes for firm lentils and 30 minutes for soft lentils.
2½ - 3 cups water, 1 green chilli, ½ tsp turmeric powder
After the lentils have finished cooking, whisk them to achieve a smooth consistency. If the dal appears too thick, you can add an additional 1/4 to 1/2 cup of water. Season with salt.
salt to taste
Instant Pot Instructions
Place the washed lentils, 3 cup of water, turmeric, salt, green chilies to the inner pot of the Instant Pot. Secure the lid and turn the vent to sealing. Pressure cook on HIGH for 6 minutes and allow for the pressure to release naturally (NPR).
1 cup green lentils, 2½ - 3 cups water, 1 green chilli, ½ tsp turmeric powder, salt to taste
Tarka( Tempering)
Heat oil/ ghee in a medium sklllet over medium heat. Once hot, add cumin seeds. Allow it to splutter. Add ginger, garlic, onion and fry for 3 minutes until translucent.Add the tomatoes, spice powders, salt and cook for 4-5 minutes.
2 tbsp oil or ghee, 1 tsp cumin seeds, 3 garlic clove, 1 inch ginger, 1 medium onion, 1 medium tomato, 1 tsp ground coriander, ¼-½ tsp red chili powder or sub kashmiri red chili powder, ½ tsp ground cumin, ½ tsp turmeric, salt to taste
Transfer the prepared Tarka to the dal and stir. Cook again for another 2-3 minutes.
Add garam masala, fresh lemon juice, chopped fresh coriander and give it a stir. Serve hot with basmati rice and kachumber salad.
½ tsp garam masala, 1 tsp fresh lemon juice or lime juice, 2 tbsp coriander leaves