Do you love the warm and comforting traditional Indian dish of spiced lentils - called 'Dahl'? My recipe for Dahl is both satisfying and healthy. The combination of spices gives a perfect flavor; fresh herbs and lime juice give a zesty burst; and fresh wholesome ingredients gives you a nutrient dense plant-based meal! Dahl is one of my favorite dishes from traveling in India and I have loved creating my own variation to share with you!
Vegan I Gluten Free
Serves: 4
Time: 45 minutes
1 tbsp. coconut oil
4 cloves garlic, minced
1 tbsp. ginger, grated
1 chili, chopped, (optional)
1 yellow onion, diced
3 tomatoes, diced
2 tbsp. water
1 tsp. paprika
1 tsp. cumin
1 tsp. curry
1/2 tsp. dried thyme
1/2 tsp. turmeric
Salt & pepper, to taste
1 cup coconut milk
2 cups water
1 large carrot, diced
1 small potato, cubed small
1 stalk celery, diced
1 cup dry lentils, washed & drained
Toppings
Lime
Cilantro
Spring onion
Coconut yogurt (find my recipe here!)
Salt and pepper to taste
Chili (optional)
Gluten-Free Chapati
1 1/2 cups oat flour
1 cup garam (chickpea) flour
1/3 cup tapioca flour
1/2 cup fresh cilantro, chopped
2 cloves garlic, minced
1/4 - 1/2 tsp. sea salt
1/4 cup water + more as needed, 1 tbsp. at a time
1 - 2 tbsp. coconut oil (for cooking)
To make the Dahl - Wash and chop your vegetables. Set aside. Rinse and drain your lentils. Set aside.
Heat 1 tbsp. coconut oil over medium-high heat. Once hot, add your garlic, ginger, chili and onion. Sauté 2 - 3 minutes, until the onion is translucent.
Stir in your diced tomatoes, 2 tbsp. water, and spices. Sauté 2 - 3 minutes, until the tomatoes have softened.
Add the remaining Dahl ingredients and bring to boil. Stir occasionally. Reduce the heat to medium and simmer for 30 - 40 minutes, uncovered, until the lentils have cooked through.
Once cooked, transfer half the mixture into a blender. Mix on medium-high speed until smooth and thick. Add the blended mixture back into the sauce pan and stir to combine.
To make the chapati - While the Dahl is simmering, make your chapati. Add all ingredients, except the cooking oil, to a mixing bowl. Use your hands to combine. Knead the dough to form a ball.
Divide the dough into 4 equal parts. Roll each part into a small ball.
Sprinkle oat flour onto a clean dry surface. Place a ball of dough in the center of the space. Sprinkle the ball lightly with oat flour. Use a rolling pin or a glass jar to gently roll the dough into a flat circular shape.
Heat a skillet with 1+ tsp. coconut oil. Add a rolled out chapati, gently using a spatula to transfer the dough from the counter into the skillet. Cook each side 2 - 3 minutes, until golden brown. Transfer to a plate and continue the process until all chapatis are cooked.
To assemble the dish - Divide the Dahl evenly among bowls. Garnish with your favorite toppings and a squeeze of lime juice! Slice a chapati with each bowl.
Serve warm and enjoy!
Store leftovers 2 - 3 days in the fridge.
