Weeknight Root Vegetable Dal
This thin and fragrant lentil stew recipe was quite popular with my recipe testers. A bunch of them told me they had already started working it into their weeknight dinner rotation. With the “throw it all in the pot” preparation method, I totally understand why. I’m usually skeptical of one-pot dinners that don’t coax the flavor out of the aromatics, but in this context it totally works.
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 
4.91 from 10 votes
Weeknight Root Vegetable Dal
Course: Main Course, Main Dish
Cuisine: Indian
Keyword: Root Vegetable Dal
Servings: 4 people
Calories: 333 kcal
Author: Laura Wright
Ingredients
  • 1 cup (250 mL) 250 mL red split lentils, rinsed
  • 1 cup (250 mL) finely diced root vegetables of your choice, such as carrots, celery root, and beets
  • 1 small yellow onion, finely diced
  • 1 cup (250 mL) cherry or grape tomatoes, halved
  • 4 cloves garlic, minced
  • 2 inch (5 cm) piece of fresh ginger, peeled and minced
  • 1 tsp ground turmeric
  • pinch dried chili flakes
  • 3 1/2 cups (875 mL) filtered water
  • salt and pepper, to taste
  • 2 tablespoons (30 mL virgin coconut oil
  • 1/2 tsp (2 mL) cumin seeds
  • 1/2 tsp (2 mL) coriander seeds
  • 1/2 tsp (2 mL) mustard seeds
  • 1/3 cup (75 mL) chopped fresh cilantro leaves, for garnish
  • lemon wedges, for serving
Instructions
  1. To a medium soup pot, add the rinsed lentils, diced root vegetables, diced onion, tomatoes, garlic, ginger, turmeric, and chili flakes. Pour the water into the pot and give everything a little stir.

  2. Place the pot on the stove over medium heat. Bring to a boil and then simmer for about 40 minutes, whisking the dal often. Toward the end, the lentils should be completely broken down. In the last 10 minutes of cooking, whisk the dal vigorously to encourage the breaking down of the lentils. It should appear quite soupy. Season the dal generously with salt and pepper. Keep warm.

  3. Heat the coconut oil in a small sauté pan over medium-high heat. Add the cumin seeds, coriander seeds, and mustard seeds. Once the seeds are fragrant and popping, remove from the heat.

  4. Gently spoon the toasted spice oil (with the whole spices) on top of the dal. You can lightly stir it in if you like. You can also portion the dal out first and then spoon the spice oil on top if you like. Garnish the dal with the chopped cilantro. Serve the dal hot with lemon wedges.

Recipe Notes
Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright
Nutrition Facts
Weeknight Root Vegetable Dal
Amount Per Serving
Calories 333 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g38%
Sodium 73mg3%
Potassium 1048mg30%
Carbohydrates 48g16%
Fiber 21g88%
Sugar 6g7%
Protein 17g34%
Vitamin A 11525IU231%
Vitamin C 27.1mg33%
Calcium 98mg10%
Iron 6.2mg34%
* Percent Daily Values are based on a 2000 calorie diet.