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This simple recipe for an Indian red lentils is vegan and gluten -free, Tastes incredibly tasty And is on the table in just 30 minutes – it couldn’t be better. The spicy, fruity dish fits perfectly with fresh NAAN bread or a portion of rice. The red lenses DAL can also be easily prepared in large quantities for several days and is therefore optimal as a meal prep or for many guests.
Red lentils are real small protein bombs and are full of fiber. The perfect basis for simple, healthy and delicious recipes such as our red lens salad, the lentil balls from the oven or this delicious dal recipe. The creamy dish from Indian cuisine convinces with its spicy taste and warms wonderfully from the inside. Due to the high protein content, it is also the perfect saddle.
What is lenses dal?
A lens dal is an Indian dal that is prepared from lenses. What the question arises:
What is an Indian dal?
An Indian Dal (also Dhal or Dahl) is a dish of legumes that is widespread in India and other South Asian countries. In many Indian languages, Dal means “legumes” as well as the court that is made of it. It usually consists of a porridge overcooked lentils, beans or peas that are seasoned with various spices such as cumin, turmeric, ginger and garlic. The Indian dal can be both thin and thick, depending on how much water is added during the cooking process. It is often served as a side dish for rice or bread and is an important source of protein for many people in India. Depending on the region and taste, there are many different variants of DAL.
What is the difference between Dal and Curry?
While Dal is made from legumes, Curry is a generic term for a variety of dishes that have an intense spicy sauce or broth. These can contain vegetables, meat, fish or legumes. They often taste a little more intense and are prepared with different levels of sharpness.
The ingredients for our red lenses dal
With just a few ingredients from the supermarket, you will conjure up a spicy lenses Dal in a short time. Form the basis for our DAL recipe red lentils. We use peeled red lentils that are quickly cooked and do not have to be soaked. If you use other lentils, note the package instructions and, if necessary, adjust the cooking time. Onions, garlic and Ginger ensure a great aroma and a pleasant sharpness. Coconut milk is responsible for the creamy consistency and the exotic touch of the Indian court. We also need Vegetable brothchopped tomatoes (fresh or from the can), some lime juice, sugar and some coconut fat to fry. However, the spices used are decisive for the perfect taste of the red lenses:
- The ground spices Turmeric, coriander, cumin and red pepper give the dal the typical Indian taste.
- Garam Masala (Hot hot spice) is a traditional Indian spice mixture and has a unique taste with a slightly sharp and spicy note. We are happy to use this for dishes like our simple vegan curry. If you don’t have a Garam Masala at home, you can replace it with curry paste or curry powder.
- Fresh coriander Bring some freshness and the very special coriander taste on the plate. If you don’t like a coriander, you can also use smooth parsley.
Why you should definitely try the red lenses Dal recipe
- Quick and easy: The lens dal recipe is really simple and also suitable for inexperienced chefs. And it is on the table in just 30 minutes.
- Meal prep: The red lenses simply prepare in two or triple quantities. Then you already have dinner for the next or next day or you take it to the office as a meal prep.
- Vegetarian, vegan, gluten and lactose-free: The whole family comes to eat? Including a vegan and a vegetarian? No problem with this dish.
- Flexible: The Indian dal easily combines with rice, fresh vegetables or to Indian flatbread from the pan (Naan bread).
- Cheap: Since rice, tomatoes and lentils are also quite cheap in good organic quality, our Indian lenses are a very inexpensive and at the same time nutritious food.
This is how you guarantee the red lenses – 5 tips
- Rinse lentils: Rins the lenses thoroughly before preparation. So all residues are removed.
- Adjust consistency: You can adapt the consistency of the Dal to your preferences. For a somewhat more fluid DAL you leave the lid up to 2-3 minutes before the end of the cooking time. If it should be more creamier, let it simmer without a lid. If the dal gets too thick for you during the cooking time, you can also add a little more broth or water. You love soups? Then definitely try our Turkish lens soup with red lentils.
- Don’t let the lenses cook for too long: Cook the lentils until they are soft, but still have a little bit and do not become too mushy.
- Fresh spices – High quality spices, which regularly make you a big difference in terms of taste.
- Give time: If you let the dal rest after cooking a little, the flavors can develop properly.
Did you like our recipe for the DAL? Then you should definitely try our red lensbowl. On the blog you will also find many other great recipes with lentils.
This simple recipe for an Indian red lentils is vegan and gluten -free, tastes incredibly tasty and is on the table in less than 30 minutes. Perfect as a quick dinner, as a meal prep or for guests.
Suitable recipe recommendations
400G
Information for 4 persons
- Cut the onions into small cubes, press the garlic and rub the ginger finely. Wash the lentils and roughly chop the fresh coriander.2 onions, 2 cloves of garlic, 1 piece of ginger, 300 g red lenses
- Heat the oil in a large braised pan or pot and add the onion, garlic and ginger pieces. Bratet everything for about 2 minutes on medium heat until glassy.2 tablespoons of coconut oil
- Add the spices, the lentils and the vegetable broth and cook the lentils according to the package (approx. 8-10 minutes) with the lid closed. The lenses should be soft, but still bite -proof.300 g red lentils, 1 tl turmeric, 1 TL coriander, 1 TL cumin, 1 TL Garam Masala, 1 TL paprika powder, 700 ml of vegetable broth
- Stir the coconut milk and the chopped tomatoes and tastes the red lentils with lime juice, some sugar, salt and pepper. Heat again briefly until the lentils are nice and soft and serve hot with freshly chopped coriander.250 g coconut milk, 250 g chopped tomatoes, 2 tablespoons of lime juice, 1 teaspoon of sugar, Salt, pepper, 1 handful of coriander
- Rice or fresh NAAN bread goes well with it.
Tips:
- The lentils are already quite spicy due to the spices when seasoning. Together with the (unseasoned) rice, it fits exactly. You probably don’t need any more salt or pepper.
- If you prefer the dal a little more smooth, leave the lid on the pan up to 2-3 minutes before the end of the cooking time. If it should be more creamier, let it simmer without a lid.
- The Indian red lentils Dal can also be cooked very well as a slightly larger portion for 2 or 3 days and then take it to the office as a ‘meal prep’ or simply warm up briefly in the evening after work.
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