8-Minute Pantry Dal
ChaseIngredients
- 1 heaping tablespoon (20 mL) virgin coconut oil
- 4 cups peeled (if necessary) and diced veggies*
- 1/2 cup (100 g) uncooked red lentils
- 1/2 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 1/2 teaspoons (7.5 mL) garlic powder
- 1 1/2 teaspoons (7.5 mL) minced onion**
- 1 tablespoon (15 mL) good curry powder, or to taste***
- ¾ to 1 teaspoon fine sea salt, to taste
- Freshly ground black pepper, to taste
- Cooked basmati rice or grain of choice
- Fresh chopped cilantro leaves
- Fresh lime juice
Instructions
In a large pot, melt the coconut oil over low-medium heat. 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. Add in the rest of the ingredients (lentils, water, diced tomatoes [with juices], coconut milk, all the spices, salt, and pepper). Stir until combined. 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.) If desired, serve over rice, and garnish with cilantro and lime (it’s still great without these additions, though!).
Servings: 4 (with accompaniments)