8-Minute Pantry Dal
Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free
This
satisfying pantry dal is lightning fast and will only set you back
around 8 minutes of prep time. While not an authentic dal, I created
this version out of a desperate need to come up with more speedy pantry
dinner options. You can change it up so many ways by simply varying the
veggies you use, and in my tips I've provided an alternative spice
option, too—I still can't decide which one I like better! Before you
begin, I recommend setting out all the spices on the counter so they’re
ready to go when you’re cooking. Also, if you have some on hand, this
dish is great with baby spinach stirred in during the last couple
minutes of cooking. In the photographed dish, I used 2 cups each of
chopped zucchini and broccoli florets, but of course, feel free to use
any veggies you prefer.
Ingredients:
For the dal:
1 heaping tablespoon (20 mL) virgin coconut oil4 cups peeled (if necessary) and diced veggies*
1/2 cup (100 g) uncooked red lentils
1/2 cup (125 mL) water, plus more if needed
1 (14-ounce/398 mL) can diced tomatoes
1 (14-ounce/398 mL) can light coconut milk
1 1/2 teaspoons (7.5 mL) garlic powder
1 1/2 teaspoons (7.5 mL) minced onion**
1 tablespoon (15 mL) good curry powder, or to taste***
¾ to 1 teaspoon fine sea salt, to taste
Freshly ground black pepper, to taste
Serving suggestions:
Cooked basmati rice or grain of choiceFresh chopped cilantro leaves
Fresh lime juice
Directions:
- In a large pot, melt the coconut oil over low-medium heat.
- Peel (if necessary) and dice the veggies into 1/2-inch pieces. Add them into the pot and stir until combined. Increase heat to medium.
- Add in the rest of the ingredients (lentils, water, diced tomatoes [with juices], coconut milk, all the spices, salt, and pepper). Stir until combined.
- Increase heat to high and bring to a low boil. Reduce heat to medium and cook, uncovered, for 18 to 30 minutes, until the veggies and lentils are tender; the cook time will depend on the types of veggies you use, and their size. Stir the dal frequently while cooking, and reduce the heat if necessary to prevent it from sticking to the pot. (If you’re using potatoes, I suggest covering the pot while cooking since they don’t contain as much water to “cook off”. You may need to add more water to thin the mixture.)
- If desired, serve over rice, and garnish with cilantro and lime (it’s still great without these additions, though!).
Tips:
* You can use any veggies you like here! Whatever is lurking in your kitchen, feel free to try it out. A few ideas for combos include the following: carrot and zucchini, potato and peas, sweet potato and red pepper, broccoli and zucchini, cauliflower and/or broccoli.** Minced (or flaked) onion is less concentrated than onion powder. Onion powder will work as a substitute if that's what you have on hand, but I would suggest starting with a small amount and adding it to taste in ¼-teaspoon increments to avoid it overpowering the dish.
*** I use Simply Organic brand of curry powder. If you don’t have a favourite curry powder blend on hand, you can substitute the following: 1 1/2 teaspoons ground turmeric, 1 1/2 teaspoons ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon ground ginger (or more to taste), and 1/4 teaspoon cayenne pepper (optional). Don’t forget to use the 1 1/2 teaspoons of both garlic powder and minced onion, as well.