This eddoe lentil curry (arbi dal) is a quick and easy Indian / Pakistani recipe - perfect for a fuss-free midweek dinner after work. Sticky, slightly sweet eddoes (taro root - also called arbi) goes so well with red lentils in this recipe. I was introduced to this combination by someone from Pakistani Punjab. In this vegan and gluten-free recipe, eddoes and lentils are cooked with tomatoes, lots of onion and garlic and they're spiced to perfection with traditional Indian spices. Pair this arbi dal with fluffy basmati rice, wholemeal roti and a selection of pickles for a perfect dinner.
Do you guys know eddoes? They're kind of like sticky tropical potatoes, closely related to taro. Think: cassava and potato getting freaky and eddoes would be their out-of-wedlock children. It's hard to explain. Anyway. I really love eddoes. Once peeled and cooked, I'd say they have a similar texture to potatoes, but they're a bit sweeter. And they're also very sticky once you peel them — kind of like okra. They're not that popular here in England, but if you're lucky, you should be able to find some in a decent Asian fruit and vegetable shop.
Eddoes will taste absolutely amazing in this lentil curry. I hope you'll give this recipe a go!
INGREDIENTS YOU WILL NEED TO MAKE THIS EASY VEGAN EDDOE (ARBI) LENTIL CURRY
- eddoes
- red lentils
- onions
- tomatoes
- garlic cloves
- ginger
- coriander powder
- cumin powder
- turmeric powder
- chilli powder
- cinnamon powder
- paprika powder
- black peppercorns
- cloves
- green chillies
- salt
- olive oil
To garnish
- red chilli flakes
- chopped fresh coriander
For the full ingredient list, exact measurements, complete recipe method, please scroll down to the recipe card at the bottom.
HOW TO MAKE ARBI DAL (EDDOE LENTIL CURRY)
- Dice onions and tomatoes. Crush ginger and garlic.
- Saute onions and garlic in a bit of olive oil for 5 minutes.
- Add tomatoes and a bit more water and saute until tomatoes soften.
- Add turmeric, coriander, cumin, chilli powder, paprika and salt. Simmer for 5 – 7 minutes.
- Rinse red lentils 3 times.
- Peel eddoes, cut each in 4 pieces, wash them thoroughly.
- Add red lentils, 5 cups of water, green chillies, black peppercorns, and cloves.
- Add eddoes. Cook on a low light until eddoes are soft and lentils cooked (for about 15 minutes). Add more water if necessary.
- Garnish with fresh chopped coriander and red chilli flakes prior to serving. This will taste amazing with pea cumin rice and whole wheat rotis or chapatis.
OTHER VEGAN INDIAN RECIPES YOU WILL LOVE
Karela chana dal curry - easy vegan recipe with chana dal and bitter melon (bitter gourd).
Kala chana - black chickpea curry.
Sabut masoor dal - brown lentils cooked with lots of garlic, onion and Indian spices. So simple and so amazing.
Creamy vegan vegetable korma - mixed vegetables cooked in sweet and delicate coconut cashew sauce.
Vegan beetroot curry - if you love curry and if you love beetroot, you will be obsessed with this recipe.
Aloo palak - spinach and potato curry - how vegans incorporate more spinach in their diet - by eating lots of aloo palak, of course.
IF YOU GIVE THIS EDDOE LENTIL CURRY A GO, TAG ME ON INSTAGRAM WITH YOUR REMAKES AND COMMENT WITH YOUR FEEDBACK BELOW! CAN’T WAIT TO SEE HOW YOUR ARBI DAL TURNED OUT! I’LL SHARE MY FAVOURITE REMAKES IN MY INSTASTORIES!
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Eddoe lentil curry - arbi dal - easy vegan recipe
- Total Time: 45 minutes
- Yield: 4 people 1x
Description
This eddoe lentil curry (arbi dal) is a quick and easy Indian / Pakistani recipe - perfect for a fuss-free midweek dinner after work. Sticky, slightly sweet eddoes (taro - also called arbi) goes so well with red lentils in this recipe. I was introduced to this combination by someone from Pakistani Punjab. In this vegan and gluten-free recipe, eddoes and lentils are cooked with tomatoes, lots of onion and garlic and they're spiced to perfection with traditional Indian spices. Pair this arbi dal with fluffy basmati rice, wholemeal roti and a selection of pickles for a perfect dinner.
Ingredients
- 800-1000 g eddoes
- 1 and 1/3 cup red lentils
- 2 medium onions
- 2 tomatoes
- 4 garlic cloves
- 1 inch of ginger
- 1 and 1/3 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp chilli powder (or less if you don't want too spicy)
- 1/4 tsp cinnamon powder (or a small piece of cinnamon bark)
- 1 tsp mild paprika powder
- 8 black pepper corns
- 3 cloves
- 2 green chilies (or just one, if you don't want too spicy)
- 1 tsp salt (or to taste)
- few tbsp of olive oil
- 6 cups water
To garnish
- red chilli flakes
- chopped fresh coriander
Instructions
- Dice onions and tomatoes. Crush ginger and garlic.
- Saute onions and garlic in a bit of olive oil for 5 minutes.
- Add tomatoes and a bit more water and saute until tomatoes soften.
- Add turmeric, coriander, cumin, chili powder, paprika and salt. Simmer for 5 - 7 minutes.
- Rinse red lentils 3 times.
- Peel eddoes, cut each in 4 pieces, wash them thoroughly.
- Add red lentils, 5 cups of water, green chilies, black pepper corns, and cloves.
- Add eddoes. Cook on a low light until eddoes are soft and lentils cooked (for about 15 minutes). Add more water if necessary.
- Garnish with fresh chopped coriander and red chilli flakes prior serving. This will taste amazing with pea cumin rice and whole wheat rotis (chapatis)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
Keywords: comfort food, curry, curry in a hurry, eddoe curry, eddoes, lentil curry, lentils, malangas, vegan comfort food, winter warmer
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Morayo says
Never cooked with eddoes but this curry must be so delicious. The photos are incredible!
Justyna says
Thank you for your comment and your ongoing support, Morayo.
If you ever try this recipe I would love to hear your feedback. Thank you!