Curried Green Lentil Dal with Sweet Potatoes and Mushrooms

Dal, or Dhal, simply means “pulses” in the subcontinent of Indian in Asia. A dal usually refers to a soup-esque dish made from lentils – a staple food of South Asian countries – that are loaded with protein and fibre to keep you full all night long.

This recipe was inspired by a pal of ours who had mentioned that she made a quick dal whenever she was in a rush or in need of a healthy and filling meal. We loved the sound of it and quickly found out that this was the perfect student dinner, with a little prep and a few soaked lentils you can have a delicious night time meal ready for any night of the week.

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Warming, hearty, and creamy – the perfect winter dish – this dal is super inexpensive and takes little to no prep to create. After acquiring a few key spices I think it’s safe to say that any vegan pantry would contain the rest of the simple key ingredients.

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Simply;

Sautee

Spice

Simmer

Enjoy!

You’ve got dinner for the whole week in under an hour, look at you go!

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This quick and cheap meal is perfect for students on the go and tastes like it was served straight from a restaurant kitchen. Add more or less spice to your own taste and don’t forget to snap a photo and tag us on instagram at @lavenderandlavish to show off your own curried dal!

RECIPE: Makes 6 Servings.

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Ingredients:

Curried Green Lentil Dal

  • 2 cups Dried Green Lentils (or 4 cups cooked)
  • 1 tbsp Coconut Oil
  • 2 Large Yellow Onions, chopped
  • 10 Cremini Mushrooms, chopped
  • 1 Sweet Potato, cubed
  • 1/2 tbsp Fresh Garlic, minced
  • 3 Garlic Cloves, minced
  • 1 can (250mL) Coconut Milk
  • 1 c Water
  • 2 tsp Sea Salt
  • 2 tbsp Turmeric Powder
  • 1 tbsp Garam Masala
  • 1/2 tsp Cayenne
  • 1/4 tsp Chili Flakes
  • 2 tsp Cumin
  • 2 tsp Ground Cinnamon
  • 1/2 tbsp Ground Coriander
  • 1/4 tsp Cardamon
  • Black Pepper, to taste
  • 1 tsp Fennel Seeds
  • 1 tsp Basil
  • 1/4 tsp Smoked Paprika
  • 1 tbsp Garlic Powder
  • 1 tsp Lemongrass Paste
  • 1 tbsp Yellow Curry Paste
  • 2 tbsp Lemon Juice
  • To Serve: 1 cup White Rice, cooked. A handful of fresh Cilantro.

15 minute prep time, 45 minutes to cook.

  • Begin by cooking your lentils and boiling your sweet potato until it is soft.
  • Next add coconut oil and chopped onions to a pan and sautee until the onions are translucent.
  • To this add your chopped fresh ginger, minced garlic, and your spices. Sautee until fragrant.
  • Add chopped mushrooms to the pan and sautee until soft and the juices have evaporated out.
  • To your pot add the cooked lentils along with water and the coconut milk.
  • Stir in your salt, pepper, lemon grass paste and curry paste once the water and coconut milk have come to a boil.
  • Simmer this for 45 minutes or until the liquids have boiled down.
  • Add in your cooked sweet potato at the very end and serve over rice with lemon juice and fresh cilantro.
  • Enjoy!
Per 1 Serving –
Calories: 198 cal | Total Fat: 6g | Carbohydrates: 60g | Sugar: 5g | Fibre: 10g | Sodium: 250mg | Protein: 20g
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2 thoughts on “Curried Green Lentil Dal with Sweet Potatoes and Mushrooms

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