Who doesn’t love dal?
Hands down, my most-loved currently is a dal that has red lentils, however, with no coconut milk.
Do not make faces! This is a truly delicious dal, even without these common ingredients. It’s also a wonderful example of how the simplest ingredients can be combined to create something truly amazing.
This recipe is also vegan-friendly, making it ideal for anyone searching for something warming and delicious to enjoy a nutritious and hearty dinner on a weekday.
How do I define Dal?
Dal is generally a thick stew made of thick lentils and is a very popular Indian dish.
“Dal” as a word is regarded as both an ingredient as well as a dish. You’ll be able to taste the dish in person, and one of the ingredients refers to split peas or lentils, which are cooked by simmering them until they’re soft. Yum!
There are many variations of Dal (the ingredient); however, regardless of the one you select, the method is identical: soak in water, drain them and cook until they are tender!
At this moment, the dal has become an open canvas to delicious and spicy additions.
Cumin, coriander, ginger, turmeric, or a combination of these, as we do for garam masala, are the most popular choices. You can use all the spices or select those you are particularly fond of and create an individual meal.
The dal is a great option for those looking to introduce something new and exciting to the table, but without spending hours in the kitchen.
This dish gives a wow effect, but it is easy to make and is suitable for beginners at cooking!
The benefits of Dal By Ingredients
Red lentils: Similar to beans, there are various kinds of lentils. For this recipe, I’ve chosen to use red lentils. Red lentils are the softest of lentils and break down when cooked.
This gives a creamy flavor to the lentil, even without tomatoes or coconut milk. Regarding health benefits and nutrition, they are also the most nutritious source of plant protein. They contain 18g of protein per cup and 16g of fiber.
Turmeric: Also called Curcuma, also known as. The most popular spices have been used to treat Chinese and Ayurveda medicines for thousands of years.
Curcumin, antioxidants in the spice turmeric, proven to lower cholesterol levels. High blood pressure also reduces inflammation.
The flavor of coriander: Coriander is a wonderful spice that has numerous health benefits. It is great for digestion which is why you should not worry about the feeling of bloating after having your Dal! It also reduces ‘bad’ cholesterol and boosts good cholesterol.
The Swiss shard is considered an excellent source of nutrition and a good source of vitamins A, K, and C and iron, magnesium, and fibers.
Cooking Dal Without Tomatoes
Dal recipes almost always include tomatoes, fresh, can crush, pureed and strained, or roasting on fire – any kind of tomato.
The tomatoes provide flavor, color, and tartness, as well as thicken the dish.
Our dal, however, has no tomatoes.
Why? It’s because it’s feasible to prepare a meal without tomatoes, and I’m here to demonstrate how to do it. And sometimes, you do not have tomatoes in your fridge or as many as you thought you did, but you still want to make a delicious dinner.
The features tomatoes bring to your dal could be substituted with certain spices. Even the rich flavor of the lentil can be possible without tomatoes because dal is quite thick by itself.
So don’t be concerned about cooking with tomatoes out of the way. You can substitute all the essential ingredients tomatoes bring to your dish without issues:
- Color: Red lentils can make your dal look as appealing as it would look if you made it using tomatoes. It is possible to use green lentils as well, but the dish will have an entirely different hue and a different flavor.
- The taste: That sweet, tart tomato flavor can easily be replaced with apple cider vinegar. A tiny teaspoon can complement the dish perfectly and appear as if it’s got tomatoes in it.
- Texture: As I said, tomatoes can provide your dish with the appearance of a more dense texture. However, the dal that has been simmered and separated will provide plenty of the necessary texture even without tomatoes. There’s nothing to worry about here.
What else could be added?
As previously mentioned, you can experiment with the spices and also use other leafy greens in place of Swiss chard.
You can add some spinach or beet greens if you’d prefer to skip these completely. If you have different kinds of lentils, you are welcome to add them in too.
Keep in mind that even though red lentils are only required for 30 minutes of soak, different varieties might require overnight soaks.
What is the best way to Make Dal Without Tomatoes?
If you haven’t rinsed and rinsed your lentils before, you can begin this process right now. The lentils will require soaking for at least 30 minutes. Once the lentils have been soaked, rinse them thoroughly before use.
Make sure you have all the ingredients.
In a saucepan, heat oil at a medium-high temperature.
Add the onion to the oven and let it cook down for about 3 mins.
Add spices, and simmer until the spices are fragrant.
Pour lentils in and cover with a 1/2-inch of water.
Bring the mixture to a boil, Then reduce the temperature.
Add your cider vinegar. Simmer for 15 minutes. If you need to, add additional water.
Add the Swiss Chard and cook for another 3 minutes.
Serve your dal warm.
Dal Without Tomatoes
yield: 4 Preparation time: 10 Minutes Cook time: 20 minutes Total time: 30 Minutes
This vegan and vegetarian-friendly dal is the ideal centerpiece for an indulgence that is a hearty, delicious, and nutritious meal.
- 1/2 1 tbsp coconut oil
- 1 onion chopped
- 1 teaspoon garlic powder, or 2 cloves of garlic, chopped
- 1 tsp ginger powder
- 1 cup lentils red in a bowl for 30 minutes to drain, then rinsed
- 1/2 teaspoon cumin
- 1/2 tsp turmeric
- 2-3 cardamom pods
- 1 tsp cider vinegar
- 1/8 tsp of cinnamon
- Pepper and salt, according to your taste
- 2 cups of water
- 1 cup cut Swiss shards or spinach
- Prep your lentils. Allow them to soak in the water for 30 minutes. After the lentils have been thoroughly soaked, wash them and drain them before using.
- In a saucepan, heat oil on medium-high heat.
- Add the onion to the pan and simmer for three minutes.
- Add spices, and simmer until the spices are fragrant.
- Add lentils and cover them with water. Add a half-inch of water.
- Bring the mixture to a boil, Then reduce the temperature.
- Add your cider vinegar. Simmer for 15 minutes. If you need to, add additional water.
- Add the Swiss Chard, and cook for 3 minutes.
- Serve warm.
A YIELD: 4. SERVING SIZE: 1 bowl
Servings Per Serving: CALORIES: 219TOTAL FAT: 11gSATURATED FAT: 7gTRANS FAT: 0gUNSATURATED FAT: 3gCHOLESTEROL: 28mgSODIUM: 286mgCARBOHYDRATES: 16gFIBER: 6gSUGAR: 2gPROTEIN: 15g
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!