Vegetable Dal Curry

Bursting with bold flavors and wholesome ingredients, this Vegetable Dal Curry is the ultimate comfort dish that's as nourishing as it is satisfying. Featuring tender red lentils simmered to creamy perfection, this hearty curry is enriched with a fragrant blend of spices like cumin, turmeric, and coriander, while fresh vegetables—carrots, green beans, and potatoes—add vibrant texture and nutrition. Finished with a tangy splash of lemon juice and a garnish of fresh cilantro, this one-pot wonder is perfect for cozy weeknight dinners or meal prepping. Quick to prepare in just 50 minutes and naturally vegan and gluten-free, it's a dynamic, plant-based option that pairs beautifully with steamed rice or warm naan.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Rinse the red lentils thoroughly in cold water and drain.

Step 2

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.

Step 3

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.

Step 4

Add the finely chopped onion, and sauté until translucent, about 5 minutes.

Step 5

Stir in the minced garlic and ginger, cooking for another minute until fragrant.

Step 6

Add turmeric powder, coriander powder, and cumin powder. Stir well to combine the spices with the onion mixture and cook for another minute.

Step 7

Add the chopped tomatoes to the pan, and cook until they soften and begin to break down, about 5 minutes.

Step 8

Add the diced carrot, chopped green beans, and diced potato to the pan. Stir to coat the vegetables with the spice mixture.

Step 9

Pour the cooked lentils with their cooking liquid into the pan. Stir well to combine.

Step 10

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.

Step 11

Once cooked, stir in the lemon juice for a touch of acidity.

Step 12

Garnish with fresh chopped cilantro before serving.

Nutrition Facts

Serving size	(1946.8g)

Amount per serving	% Daily Value*
Calories	930.3

Total Fat 37.3g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 19.0g
Cholesterol 4.5mg	0%
Sodium 5178.4mg	0%
Total Carbohydrate 131.1g	0%
Dietary Fiber 29.3g	0%
Total Sugars 39.7g
Protein 30.0g	0%

Vitamin D 0IU	0%
Calcium 318.8mg	0%
Iron 15.5mg	0%
Potassium 2640.9mg	0%

*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.

Source of Calories

Fat: 34.3%

Protein: 12.2%

Carbs: 53.5%