Vegan Urad Dal (Black Lentil Dal)
This vegan urad dal is creamy, rich, and hearty and our Sunday batch cooking recipe of choice - becoming more and more flavourful with every hour it sits in the fridge. Although it's not the quickest dal recipe on Planted (head here if you're short on time), most of the cooking is completely hands off and just requires a little stirring every now and then.
15 mins (+ soaking)
300g urid beans (black lentils), soaked for 2-3 hours
1 tbsp coconut oil
1 white onion, finely chopped
2 cloves garlic, minced
20g inch ginger, minced
1 tsp ground cumin
1 tsp garam masala
1 tsp mustard seeds
½ tsp ground turmeric
1 + 1 tsp salt
120g tomato paste
1 x400ml tin coconut milk
600ml boiling water
2 tbsp (30g) plant based butter
1 lime, juiced
1 shallot, finely chopped
½ lime, juiced
100g plant based yoghurt
10g fresh coriander
Roti, paratha or naan
Start by rinsing the urid beans in 5-6 changes of water, until the water is completely clear. Add them to a pot along with enough water to cover them by 6cm.
Bring the urid beans to a boil over medium heat, then lower the heat and let them cook until they're completely soft (rather than crumbly) when squeezed together - around two hours - adding more boiling water as necessary to keep the them covered at all times.
While the urid beans cook, heat 1 tbsp of coconut oil in a large pot over medium heat. Add the chopped onion to the pot and cook it for 6-8 minutes, until soft. Add the garlic and ginger, and continue to cook the onion for 4-5 more minutes.
Stir in the cumin, garam masala, mustard seeds, turmeric and 1 tsp salt. Toast the spices for 4-5 minutes, until fragrant, adding a splash of water if they start to stick to the bottom of the pot.
Next, stir in the tomato paste and cook it down for 4-5 minutes, until darkened in colour.
Drain the urid beans and add them to onion and spices, along with the coconut milk, boiling water and 1 tsp salt.
Simmer the dal on medium low heat until it is creamy and thick - around one and a half hours. Stir in the plant based butter and lime juice, taste for seasoning and adjust to taste.
In a small bowl, mix the chopped shallots and lime juice together. Let the shallots sit for 10 minutes.
Serve the dal topped with a spoonful of yoghurt, chopped shallots and fresh coriander.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.