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 excellent green lentil dahl!
This is continuing my obsession with trying out all kinds of curry dishes that involve lentils and pulses.
You know how I love to experiment and bring you my healthy take on classic Indian dishes!
Now, not only is this green lentil dahl extremely tasty, but it’s really filling too! It’ll leave you feeling quite full up and requires just a little rice or Indian bread to accompany.
There’s just enough spice in it so as not to overpower the flavour of the rest of the dish.
I made many trial runs at getting this right. Feedback from my work colleagues was that it was better not overly spicy.
The curry itself was described as having a delicious nutty aroma and flavour.
I’m not quite finished experimenting with green lentils yet.
They’re just so versatile and low cost. I can think of many new recipes that involve them yet to come!
There’s a Tomato and Green Lentil Soup I think you’ll enjoy. And possibly even a superfood salad in the making too.
I’ve already made a Green Lentil Lasagne. Have you checked that out yet? 🙂
I haven’t even started on what I’m going to do with brown lentils yet! Ha ha!
Anyway, here’s how this recipe is all put together. 🙂
To serve this Green Lentil Dahl you may need….
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These are the balti dishes I use to serve my curries. You’ll see these dishes in most of my curry recipe photographs as well. They add a perfect authenticity when serving your curry.
Of course for this recipe you’ll need good quality but low cost green lentils. If you can’t get them in your local supermarket these are the one’s that I use which are perfect for this recipe.
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Green Lentil Dahl Recipe
Serve your Green Lentil Dahl with rice or an Indian bread.
If it’s a bread you prefer. And you don’t have time to make my Home Made Naan Bread and you want to keep the calories as low as possible then choose Roti at your supermarket. Roti breads are made with wholemeal flour.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
- 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
- 1 tsp chilli powder
- 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.