Indian food, such as Oil-Free Vegan Red Lentil Dal, not only has a ton of flavor, the beautiful presentation makes it taste even better. In essence, the flavor of food and the vibrant colors of selected vegetables, brings a dish together.
Actually, vibrant Red Lentil Dal appears orange when cooked. The red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes looks incredible next to the turmeric chickpea rice I served with the dish.
Furthermore, Red Dal is simple to make. Although it requires a bit of chopping, the stew practically cooks itself. In fact, this dish can be made in advance and then reheated is always a bonus.
First, a little secret to the correct spice combination is using a Bird’s eye chili or Thai chili pepper. In order to keep the heat, leave the seeds in when chopping. If you desire a more mild version, take the seeds out. Remember, the heat comes from the seeds, not the pepper. It may also be helpful to wear gloves when cutting all types of hot peppers.
Although most Dal recipes contains a lot of oil, my oil-free version is healthy and delicious. Simply leave the oil out and use a good non-stick pan.
On a side note, I still adore my Copper Chef Pan my husband bought me for Christmas. I reviewed it back in December, and it still works as well as it did the day I opened the box.
So, if you are looking for a quick and easy meal, this is the perfect week night meal.Print
The hearty and flavorful Red Dahl accompanied with Turmeric Chickpea Rice is a quick and easy meal to prepare. It can be made ahead of time, and reheated easily.
- 1 large, diced (yield one cup) White Onion
- 2 1/2 cups diced or 1 Medium Sweet Potato
- 1 Tablespoon , Minced Fresh Ginger
- 3 cloves Garlic, minced
- 1 Bird’s Eye Chili or Thai Chili Pepper, finely chopped
- 1 cup, rinsed and picked over Red Lentils
- 3 teaspoon Coriander
- 3 teaspoon Turmeric
- 3 teaspoon Cumin
- 1 teaspoon Ground Ginger
- 1 cup Muir Glen Diced Canned Tomatoes
- Salt to taste
- 1/2 cup chopped Cilantro
Oil-Free Turmeric Chickpea Rice:
- 1 medium, diced or 1/2 cup White Onion
- 2 cloves, minced Garlic
- 1 medium, diced, or 1/2 cup Orange Bell Pepper
- 1 1/4 cup Basmati Brown Rice
- 2 1/2 cups Organic Vegetable Broth
- 1 14 ounce can, drained and rinsed Chickpeas
- 1 Tablespoon Turmeric
- Salt to taste
PREPARE THE DAHL
Sauté Onions, Sweet Potatoes, Garlic and Fresh Ginger:
- In a large, non-stick skillet over medium-low heat, sauté onion until softened.
- Add diced sweet potato, and sauté for about 5 minutes.
- Add minced fresh ginger and garlic; stir, and reduce heat to low.
Prepare the Lentils:
- Lentils must be rinsed and picked over. The “bad” ones float to the top, and sometimes, little stones can be in the bag. You don’t want to eat any stones, so you need to rinse them, and pick through them a bit. I use a small colander with very small holes.
Combine Spices and Add Lentils:
- Finely dice chili, keeping seeds if you wish to add more heat.
- Add chili, coriander, cumin, turmeric and ground ginger to pan.
- Cook the spices a bit into the onion mixture until the onions are coated.
- Add Lentils
- Stir allowing the lentils to combine with the rest of the ingredients in the pan and brown bit.
Add the Rest of the Ingredients:
- Add tomatoes and 4 cups water.
- Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer.
- Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes.
PREPARE THE OIL-FREE TURMERIC CHICKPEA RICE OR USE BROWN RICE
- Prepare the rice.
- Pour Rice in a measuring cup and cover with warm water.
- Leave for 20 minutes.
- Then, using your hand, move the rice around in the water. This will remove some of the starch.
- Run water through rice until the water runs clear.
- Drain rice
Saute Onions and Garlic and Turmeric
- In a large non-stick skillet with a tight-fitting lid, heat skillet over medium heat.
- Add onion, garlic and bell pepper, and sauté until softened, about 5 minutes.
- Add turmeric and sauté for 1 minute.
- Add rice and mix until well coated with turmeric.
- Let it cook a little. The water left in the rice will help it cook a little.
- Stir for a few minutes, moving the rice around.
Add the Rest of the Ingredients
- Add vegetable broth and chickpeas.
- Stir briefly, and allow to return to a boil.
- Cover, and cook on lowest possible heat for 20 minutes.
*If rice has not absorbed all the liquid by then, cover pan with a clean dish towel and place lid over it. Allow to sit off the heat for 5 to 10 minutes. (This method may be used for keeping the rice warm and moist for up to half an hour.)
- To serve, fluff rice with a fork, and add salt to taste.