Spicy and flavorful dahl rounded up with smooth coconut yogurt, cinnamon pickled onions, and green chilies. There are a plethora of dahl recipes out there, but here I am with my own version of this classic comforting lentil dish and the (few) spices mix I always use when making it ☀️
Red lentil Indian dahl w/ cinnamon pickled onion & coconut yogurt
Plant-based, Nut-free, Gluten-Free, Soy-free
Makes 6
Total time: 45 minutes
Ingredients:
1 tsp vegan butter
1 tsp coconut oil
1 small red onion, finely chopped
2 garlic cloves, sliced
½ green chili, sliced
½ tsp ground cinnamon
1 tsp ground cumin
½ tsp turmeric powder
½ tsp ground ginger
1 tsp sea salt
3 tsp tomato paste
4 cups water
2 cups red lentils
3-4 tbsp vegan cooking cream
Pickled cinnamon red onion
2 large red onions, thinly sliced
200 ml apple cider vinegar
200 ml water
1 tsp sea salt
3 tsp white cane sugar
Spices: 1 bay leaf, 1 black cardamom, 1 medium cinnamon stick, 1/2 tsp mustard seeds, 2-star anise
Instructions:
Break up the onion slices and stuff them in a clean, sterilized 500 g/16 oz jar.
On top, add the spices. Set aside.
In a small pan, put together apple cider vinegar, water, salt, and sugar. Bring to a boil. Leave the brine on the counter for 2-3 minutes, then carefully pour the hot brine on top of the onions until they are submerged.
Seal the jar and let it on the counter until it cools to room temperature. Keep in the fridge for up to 3 months. Once opened, consume within 1 month.
Serve the dahl with:
6 tbsp plain coconut yogurt
3-4 tbsp pickled cinnamon red onion
6-8 slices of green chili pepper
freshly ground black pepper
Here’s how you do it:
Heat the butter together with the coconut oil in a large pan and add the onion together with sliced garlic and green pepper.
Sautee for 3 minutes on medium heat then add tomato paste, water, salt, and lentils. Stir well, add the spices and bring to a boil.
Cook on medium heat for 25 minutes, stirring from time to time, with the lid on. When the lentils are almost cooked, add the vegan cooking cream and cook for 5 more minutes on low.
Plate and garnish with plain coconut yogurt, pickled onions, chilies, and freshly ground black pepper. Enjoy!
