8-Minute Pantry Dal
By Angela Liddon · Oh She GlowsPublic
Your rating · the average is public, yours is not
This satisfying pantry dal is lightning fast and will only set you back around 8 minutes of prep time. While not an authentic dal, I created this version out of a desperate need to come up with more speedy pantry dinner options. You can change it up so many ways by simply varying the veggies you use, and in my tips I've provided an alternative spice option, too—I still can't decide which one I like better! Before you begin, I recommend setting out all the spices on the counter so they’re ready to go when you’re cooking. Also, if you have some on hand, this dish is great with baby spinach stirred in during the last couple minutes of cooking. In the photographed dish, I used 2 cups each of chopped zucchini and broccoli florets, but of course, feel free to use any veggies you prefer.
- Prep
- 8 min
- Cook
- 25 min
- Total
- 33 min
- Servings
- 4
Recipe source
This recipe was taken from 8-Minute Pantry Dal · by Angela Liddon. If you enjoy it, please consider supporting the creator at the source.
Ingredients
For 4 people
- 1heaping tablespoon (20 mL) virgin coconut oil or olive oil
- 4 cuppeeled (if necessary) and diced veggies*
- 0.5 cup(100 g) uncooked red lentils
- 0.5 cup(125 mL) water, plus more if needed
- 1(14-ounce/398 mL) can diced tomatoes
- 1(14-ounce/398 mL) can light coconut milk
- 1.5 tsp(7.5 mL) garlic powder
- 1.5 tsp(7.5 mL) minced onion**
- 1 tbsp(15 mL) good curry powder, or to taste***
- 0.75–1 tspfine sea salt, to taste
- —Freshly ground black pepper, to taste
- —Cooked basmati rice or grain of choice
- —Fresh chopped cilantro leaves
- —Fresh lime juice
Steps
- 1
In a large pot, melt the coconut oil over low-medium heat.
- 2
Peel (if necessary) and dice the veggies into 1/2-inch pieces. Add them into the pot and stir until combined. Increase heat to medium.
- 3
Add in the rest of the ingredients (lentils, water, diced tomatoes [with juices], coconut milk, all the spices, salt, and pepper). Stir until combined.
- 4
Increase heat to high and bring to a low boil. Reduce heat to medium and cook, uncovered, for 18 to 30 minutes, until the veggies and lentils are tender; the cook time will depend on the types of veggies you use, and their size. Stir the dal frequently while cooking, and reduce the heat if necessary to prevent it from sticking to the pot. (If you’re using potatoes, I suggest covering the pot while cooking since they don’t contain as much water to “cook off”. You may need to add more water to thin the mixture.)
- 5
If desired, serve over rice, and garnish with cilantro and lime (it’s still great without these additions, though!).
Per portion
- Calories
- ~5.8 kcal
- Protein
- ~0.3 g
- Fat
- ~0.2 g
- Carbs
- ~1.1 g
- Fiber
- ~0 g
- Sodium
- ~37.5 mg
4 ingredients still need USDA food links. (100 g) uncooked red lentils, (125 mL) water, plus more if needed, (7.5 mL) garlic powder, Fresh chopped cilantro leaves, Fresh lime juice are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.
Nutrition needs links
Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.
Sign in to link ingredients for your nutrition estimate.
No allergens inferred from linked foods. Link ingredients or add allergens when editing.
Partial · 9/14 ingredients linked
Comments · 0
Sign in to leave a comment or ask the author.
No comments yet.