Vegetable Dal Curry
Hearty, nourishing, and loaded with bold Indian flavors, this Vegetable Dal Curry is the ultimate comfort dish for vegetarians and curry lovers. Made with protein-packed red lentils, an aromatic blend of cumin, mustard seeds, turmeric, and coriander, and a medley of fresh vegetables like carrots, potatoes, and green beans, this curry is as wholesome as it is flavorful. Perfectly simmered to allow the spices to meld beautifully with the tender lentils and vegetables, it’s finished with a bright squeeze of lemon juice and a garnish of fresh cilantro. Quick to prepare in just 50 minutes, this one-pot vegan wonder is ideal for busy weeknights and pairs wonderfully with steamed rice or warm naan. Packed with nutrients and bursting with flavor, this gluten-free dal curry is a must-try for anyone craving an authentic, comforting taste of India!
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Recipe Information
Ingredients
- 1 cup Red lentils
- 4 cups Water
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 1 inch, minced Fresh ginger
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 2 medium, chopped Tomato
- 1 medium, diced Carrot
- 100 grams, chopped Green beans
- 1 medium, diced Potato
- 1 teaspoon Salt
- 0.5 teaspoon Cayenne pepper
- 1 tablespoon Lemon juice
- 2 tablespoons, chopped Fresh cilantro
Instructions
Rinse the red lentils thoroughly in cold water and drain.
In a large pot, add the rinsed lentils and 4 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 15 minutes until the lentils are tender and starting to break down.
Meanwhile, in a separate large pan, heat the vegetable oil over medium heat. Add the cumin seeds and mustard seeds and let them crackle for about 30 seconds.
Add the finely chopped onion, and sauté until translucent, about 5 minutes.
Stir in the minced garlic and ginger, cooking for another minute until fragrant.
Add turmeric powder, coriander powder, and cumin powder. Stir well to combine the spices with the onion mixture and cook for another minute.
Add the chopped tomatoes to the pan, and cook until they soften and begin to break down, about 5 minutes.
Add the diced carrot, chopped green beans, and diced potato to the pan. Stir to coat the vegetables with the spice mixture.
Pour the cooked lentils with their cooking liquid into the pan. Stir well to combine.
Season the curry with salt and cayenne pepper, adjusting to taste. Simmer the curry on low heat for 15 minutes, allowing all flavors to meld and the vegetables to become tender.
Once cooked, stir in the lemon juice for a touch of acidity.
Garnish with fresh chopped cilantro before serving.
Nutrition Facts
Calories |
930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 5178 mg | 225% | |
| Total Carbohydrate | 131.1 g | 48% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 39.7 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2641 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
