This oil-free mixed lentil dal is a quick and fuss-free recipe made of three different kinds of lentils: masoor dal (red split lentils), toor dal (split pigeon peas) and urid dal (split black gram lentils). In this easy vegan and gluten-free recipe, mixed lentils are cooked with tomatoes, lots of onions, chillies and garlic and they are spiced with traditional Indian spices: turmeric, cumin, coriander, chilli, black cardamom, cloves, black peppercorns and cinnamon. This Indian gluten-free is spiced to perfection and it's so delicious it doesn't require any oil. Obviously, feel free to add tadka (spices, onions and garlic tempered in oil) in the end but I can assure you this mixed lentil dal tastes out of this world even oil-free. This oil-free dal is a hearty and healthy simple store cupboard supper. It comes together in only 30 minutes. This cheap weeknight dinner is high in fibre, protein and iron. It's fat-free yet full of flavour. Pair this vegan mixed lentil dal with fluffy basmati rice, wholemeal roti and a selection of pickles for a comforting, super-healthy satisfying meal.
LET'S MAKE MIXED LENTIL DAL
Dal is one of those fascinating dishes where the more I eat it the more I crave it. You know when you can't stop eating something? This literally one of the simplest and cheapest recipes in the world. Just rinse your lentils, chop some garlic, onion, tomatoes and green chilies. Throw in all the spices, add water and cook it on a low light for about 40 minutes and it's ready. I love using mixed lentils, it makes it even more interesting. Feel free to add tadka at the end ( fried onions and garlic) but I guarantee you that this recipe has been tested thousands of times and the spices are so on point here that this dal is 100% flavoursome and it doesn't even need any oil. It's already perfect! Now that's what I call real guilt-free comfort food. Enjoy!
INGREDIENTS YOU WILL NEED TO MAKE THIS OIL-FREE MIXED LENTIL DAL
- masoor dal (red split lentils)
- toor dal (split pigeon peas)
- urid dal (split black gram lentils)
- onion
- tomato
- garlic cloves
- pink Himalayan salt
- black peppercorns
- cloves
- black cardamom
- small cinnamon stick (dalchini)
- turmeric powder
- coriander powder
- cumin powder
- chilli flakes
- green chilies
- fresh coriander
To garnish
- red chilli flakes
- 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 THIS VEGAN MIXED LENTIL DAL
- If you can’t get hold of urid dal, just use 1 cup red lentils and 1 cup toor dal, your dal will be equally delicious.
- First, soak your lentils for approx. 30 minutes and then rinse thoroughly.
- Place all the ingredients (except the chopped fresh coriander) into a pot: lentils, diced tomato, diced onion, crushed garlic, chopped green chillies, all the spices and 5 cups of water. Stir well and bring to a boil.
- Cover the pan with a lid and reduce the heat to a simmer. Simmer for 35-40 minutes, until the lentils practically “melt” and have thick soup consistency.
- Stir in the chopped fresh coriander just before serving. Garnish with chilli flakes and more fresh coriander.
OTHER EASY VEGAN INDIAN RECIPES YOU WILL LOVE
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Kala chana - black chickpea curry - chana masala's cooler and younger sister.
Vegan keema - mince curry - nowadays thanks to so many amazing vegan mince alternatives, vegans get to enjoy a cruelty-free version of this popular Indian recipe.
Creamy vegan korma - mixed vegetables cooked in rich and sweet coconut cashew sauce.
Vegan chickpea tikka masala - chickpeas cooked in rich tomato coconut sauce - a vegan version of this popular Indian restaurant classic dish.
IF YOU GIVE THIS HEALTHY OIL-FREE DAL A GO, TAG ME ON INSTAGRAM WITH YOUR REMAKES AND COMMENT WITH YOUR FEEDBACK BELOW! CAN’T WAIT TO SEE HOW IT TURNED OUT! I’LL SHARE MY FAVOURITE REMAKES IN MY INSTASTORIES!
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Simple oil free dal
- Total Time: 50 minutes
- Yield: 4 people 1x
Description
This oil-free mixed lentil dal is a quick and fuss-free recipe made of three different kinds of lentils: masoor dal (red split lentils), toor dal (split pigeon peas) and urid dal (split black gram lentils). In this easy vegan and gluten-free recipe, mixed lentils are cooked with tomatoes, lots of onions, chillies and garlic and they are spiced with traditional Indian spices: turmeric, cumin, coriander, chilli, black cardamom, cloves, black peppercorns and cinnamon. This Indian gluten-free is spiced to perfection and it's so delicious it doesn't require any oil. Obviously, feel free to add tadka (spices, onions and garlic tempered in oil) in the end but I can assure you this mixed lentil dal tastes out of this world even oil-free. This oil-free dal is a hearty and healthy simple store cupboard supper. It comes together in only 30 minutes. This cheap weeknight dinner is high in fibre, protein and iron. It's fat-free yet full of flavour. Pair this vegan mixed lentil dal with fluffy basmati rice, wholemeal roti and a selection of pickles for a comforting, super-healthy satisfying meal.
Ingredients
- 1 cup masoor dal (red split lentils)
- 1/2 cup toor dal (split pigeon peas)
- 1/2 cup urid dal (split black gram lentils)
- 1/2 medium onion
- 1 tomato
- 3 cloves of garlic
- 1 tsp salt
- 10 peppercorns
- 6 cloves
- 1 black cardamom
- 1/2 small cinnamon stick
- 1/2 tsp turmeric powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/4 tsp chili flakes
- 2 whole green chilies
- 5 cups of water
- 3 tbsp of chopped fresh coriander
Instructions
- If you can't get hold of urid dal, just use 1 cup red lentils and 1 cup toor dal, your dal will be equally delicious.
- First soak your lentils for approx. 30 minutes and then rinse thoroughly.
- Place all the ingredients (except the chopped fresh coriander) into a pot: lentils, diced tomato, diced onion, crushed garlic, chopped green chilies, all the spices and 5 cups of water. Stir well and bring to the boil.
- Cover the pan with a lid and reduce the heat to a simmer. Simmer for 35-40 minutes, until the lentils practically "melt" and have thick soup consistency.
- Stir in the chopped fresh coriander just before serving. Garnish with chili flakes and more fresh coriander.
- Tastes amazing with basmati rice or chapatis. Serves 3-4.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Indian
Keywords: curried lentils, curry, curry in a hurry, dal, dhal, indian cuisine, indian food, lentil dhal, lentils, vegan
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