This vegan green lentil dahl is simply delicious, mouth-watering and perfect as a meat free dinner. Filling and with just the right amount of chilli spice, even meat eaters will find this agreeable too!
Folks, today I bring you this green lentil dahl, which continues my obsession with trying out all kinds of lentils and pulses in my curry recipes to bring you my healthy take on classic Indian dishes.
Not only is this green lentil dahl extremely tasty, but as it’s really filling it’ll leave you feeling quite full up and requires just a little rice to accompany. There’s just enough spice in it so as not to overpower the flavour of the rest of the dish.
I’m not quite finished experimenting with green lentils yet, so there may be a green lentil soup and possibly even a superfood salad to come using this amazing ingredient.
And I haven’t even started on what I’m going to do with brown lentils, I just need to find the time!! Anyway, here’s how this recipe is all put together. 🙂
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- 230 g green lentils
- 1 tbsp vegetable oil
- 2.5 cm piece of cinnamon stick
- 1 small onion chopped finely
- 1 tbsp ginger and garlic paste
- ½ tsp ground turmeric
- 1 tsp salt
- 125 g ripe tomatoes chopped
- 800 ml warm water
- Pinch of garam masala
- leaves Pinch of fenugreek
- Small red chilli finely chopped
- 1 tbsp coriander freshly chopped
- Place the green lentils in a sieve, wash them under cold water and leave them to drain.
- Heat the oil in a saucepan, add the cinnamon stick, chopped onion and garlic and ginger paste. Saute for approximately 5 minutes.
- Add the drained lentils, chilli powder, turmeric and salt and combine everything together, stirring constantly and adding drops of warm water if the mixture begins to stick.
- Add the tomatoes and combine and cook everything together, stirring for a further 3 minutes.
- Add the water, bring the contents to the boil, reduce the heat so the contents are just simmering slightly, put the lid on and cook for 20 – 30 minutes stirring every so often.
- Once the lentils are softened completely, remove the cinnamon stick and stir in the garam masala and fenugreek leaves.
- Garnish with the red chilli and freshly chopped coriander then serve with wholegrain basmati rice / chapatti breads.
Nutrition label does not include rice or chapatti breads.
These are the Balti dishes that I serve my curries in.
If you liked this green lentil dahl, then why not try my other green lentil favourite, green lentil lasagne? 😀
Thanks for all your supportive comments on my last “what’s not cooking” post when I mentioned I was having to make changes to my publishing schedule with having just started a new job.
However, if I can create lots of great dishes like this quick healthy green lentil dahl, where everything goes into a pot, or into the oven for about an hour, that’ll allow me to keep publishing a couple of recipes every week. 🙂
So, today as its Thursday you know I like to link up with Amanda at Running with Spoons one of my favourite and inspirational bloggers, to share with you what’s going on over there!
I’ll catch up with you all again next week, enjoy your weekend!
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