One pot vegetable dhal is a delicious healthy and easy to make weeknight dinner. This vegan recipe serves up to six and goes great with some naan breads!
Folks you know me, I'm all about simple quick healthy dishes and this one pot vegetable dhal is no exception to that rule!
This red lentil dhal is just full of incredible flavours.
Not only that just like my low fat Indian dahl it's incredibly low in fat too.
Just check out the recipe nutrition label at the foot of this post if you don't believe me!
Plus this dahl is all made in one pot so it's a real time saver!
This recipe has also been featured on Twinkl as part of their ‘Easy Ways to Get Your 5 a Day’ campaign.
So what exactly is a dahl anyway?
Lentil dahl is said to have originated in India.
It's a dish made mainly from lentils and spices.
With a good helping of protein, fibre and vitamins and minerals it's just so good for you.
Not only that this dahl is complimented with lots of veggies like potatoes, spinach and sweetcorn.
You can of course make this recipe your own and add your own selection of vegetables to the dhal making it an excellent recipe for using up any lefovers!
As I mentioned it's really easy to make this one pot vegetable dahl.
Gently heat the oil first then sauté the onion until soft and add the spices.
Add the stock and lentils and cook for 10 minutes.
Then add the vegetables and cook for a further 10 - 15 minutes stirring occassionally until its all cooked through.
That's it. Then get ready with your spoon and enjoy!!
For This One Pot Vegetable Dahl Recipe You May Need….
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This is the casserole pot I use. It's made of cast iron with a smooth enamel finish to reinforce durability and resistance.
You'll see me using it in many of my recipes and recipe photographs.
Hygienic and easy to clean there is no absorption of colours and tastes. It's ovenproof and suitable for all hob types.
It also comes with a lifetime guarantee. You'll never need to buy another casserole pot after you buy this one!
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Other Popular One Pot Curry Recipes You Might Also Like
- One pot chickpea and red lentil dahl is just packed with flavour. A delicious easy healthy and vegan recipe that’s great served with rice or naan breads!
- One pot sweet potato and chickpea curry is a fantastic quick healthy budget recipe to make. Delicious and full flavoured this filling vegan curry is perfect for freezing too!
- One pot chicken dhansak is a delicious home made lentil curry infused with spices that is so easy to make. Filling and providing a huge amount of your daily protein requirement it also comes in at only 437 calories too!
One Pot Vegetable Dhal Recipe
I like to serve this dahl with Naan breads so that every last drop can be scooped up!
Alternatively you could serve this with some basmati rice.
You get six servings from this recipe so there's definitely plenty to go round.
Leftovers can be kept in a sealed container in the fridge for 2 to 3 days. Any longer than that and I would suggest portioning up and freezing them!
If cooking vegetable dhal from frozen just leave it in the fridge overnight to defrost then gently reheat in a pot on your stove or in your microwave.
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! 🙂
One Pot Vegetable Dhal Recipe
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Equipment
Ingredients
- 2 tablespoon vegetable oil
- 1 large onion diced.
- 1 tablespoon ginger and garlic paste.
- ½ teaspoon ground cinnamon
- ½ teaspoon red chilli powder
- 1 teaspoon mild curry powder
- 1 teaspoon turmeric
- 1 teaspoon salt
- 800 ml vegetable stock
- 200 g red split lentils
- 2 potatoes peeled and diced.
- 50 g spinach
- 4 tomatoes. chopped
- 75 g frozen sweetcorn
- 1 tablespoon coriander freshly chopped.
Instructions
- In a large casserole pot gently heat the vegetable oil.
- Add the onion and sauté on a medium heat until soft for 5 minutes.
- Stir in the ginger and garlic paste, cinnamon, chilli powder, curry powder, turmeric, and salt for 30 seconds.
- Add the vegetable stock and lentils and cook for 10 minutes stirring occasionally so the lentils are half cooked and have absorbed some of the water.
- Add the potato, spinach, tomatoes, and sweetcorn and cook, stirring occasionally for 10 - 15 minutes until potatoes cooked through.
- Serve topped with the coriander with basmati rice or naan breads.
Nutrition
David @ Spiced
Ah, this is the exact kind of comfort food I need on these chilly spring days! I do enjoy dhal, but I rarely make it here at home. However, with that said, I think I might have all of the necessary ingredients in the kitchen for this one. And anytime I can get an excuse to eat naan, then I am all in! Great recipe, Neil!
Neil
Exactly David! It's still pretty chilly here too at the moment. The heating is still on first thing in the morning and there's nothing better than a good bowl of this vegetable dhal to heat us up in the evening. With Naan of course! 🙂
mimi rippee
Fabulous! And I love the extra spiciness in this! Lentils are the best. And curried lentils? To die for!!!
Neil
I do agree with you Mimi. Curried lentils are just the best! Thanks for your comment and hope you are well!
Laura
Wow, Neil! That spice profile is totally getting me! And, I have just about that amount of red lentils in my pantry. Sounds like a several days' worth of lunches! Printed the recipe thanks!
Neil
This would make such a great lunch recipe Laura. And a great way to use up those red lentils! Enjoy! 🙂
Ben | Havocinthekitchen
I'm not so familiar with Indian cuisine, including dhal, but I'm a huge fan of lentils. With the addition of other ingredients, this dish sounds utterly delicious, heathy, and earthy wile being light and healthy. Great!
Neil
If you love lentils Ben, you would definitely love dhal! Hope you can give this a go sometime. Thanks for your review and rating. Hope you are well!!
Easyfoodsmith
I find any meal with dal so comforting. And whenever I have left over dal, I add it to some wholemeal along with spices, some finely chopped onions and turn it into a smooth dough. We make chapatis (flatbreads) or parantha (fried flatbreads) out of it and serve it with any dry sabzi (dry curry). It is not just nutritious but also makes a meal so tasty 🙂
Neil
I love the idea of adding leftover Dal to wholemeal and creating a bread out of it. I must try that! Thanks Easyfoodsmith! 🙂
Jeff the Chef
Mmm, I love the combination of spices. Anything that goes good with naan goes good with me.
Neil
Thanks Jeff. Yes, you can't beat a good Dhal with some Naan to scoop it up with can you? 🙂
Judee
I love all the flavors and spices in Indian cooking. Being vegan, this recipe is perfect for me. Sounds delicious and easy.
Neil
My other half is largely inclined to vegetarian and vegan recipes Judee, so that's why you'll see a lot of those here. I'm glad you like this recipe. It is delicious and one I make often when we enjoy a "Sunday Curry".
Jenine
Delicious recipe. One of my favourite go tos.
Neil
Thank you Jenine! 🙂