moong dal tadka (indian lentils)

this dal can be made more easily by someone with limited ingredients.

please check out hebbar’s kitchen for the full recipe with photo step-by-step!

moong dal recipe | moong dal tadka | restaurant style yellow moong dal

• 2 tbsp oil
• ▢ 1 inch ginger (finely chopped)
• ▢ ½ onion (finely chopped)
• ▢ 1 green chilli (slit) (I wouldn’t include this if I was cooking it for a picky eater)
• ▢ 1 tomato (finely chopped)
• ▢ ¼ tsp turmeric / haldi
• ▢ ½ tsp kashmiri red chilli powder / lal mirch powder
• ▢ 1 tsp salt
• ▢ ¾ cup moong dal
• ▢ 3 cup water

for tempering / tadka:

• ▢ 1 tbsp ghee / clarified butter
• ▢ 1 tsp cumin / jeera
• ▢ 4 cloves garlic (crushed)
• ▢ 1 inch ginger (julienne)
• ▢ 1 dried kashmiri red chilli
• ▢ ¼ tsp kashmiri red chilli powder / lal mirch powder
• ▢ ¼ tsp garam masala
• ▢ pinch of hing / asafoetida
• ▢ few curry leaves
  
• ▢ 2 tbsp coriander leaves (finely chopped)
• ▢ 1 tbsp lemon juice

• in an instant pot (or regular pot) heat 2 tbsp oil and saute ½ onion.
• also saute 1 inch ginger and 1 green chilli.
• additionally saute 1 tomato till it turns soft and mushy.
• add in ¼ tsp turmeric, ½ tsp chilli powder, 1 tsp salt and saute.
• now add ¾ cup washed moong-dal and 3 cup water.
• mix well making sure everything is combined well.
• cover and cook until dal is soft.
• now prepare the tadka and pour the tadka over dal along with 2 tbsp coriander leaves and 1 tbsp lemon juice.
• finally, mix the moong dal tadka and serve with hot rice / roti.
  
  recipe by hebbars kitchen – check out their blog for a fantastic visual recipe!

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This is not as flavorful as my favorite Gujarati dal – not coconutty like Khandeshi dal, or heavy like dal makhani – but the tadka has some good flavor. I’ll make it again. It will probably be my go-to dal recipe when I am cooking in a kitchen without many ingredients, and the dal I will recommend for picky eaters or those who are new to Indian food and aren’t ready for fenugreek, coconut, or tamarind. (Might want to cut the chili by quite a bit for a picky eater, especially if it sits overnight and the slit chili infuses itself into your leftovers!) It’s quite flavorful from the tadka, and I had absolutely no problem eating an entire batch of this over not even 24 hours. (Sorry, potluck dal…. you just lost your place in my rotation.)

Thanks again to hebbars kitchen for a great recipe. Check out all their wonderful dal recipes – or check out mine!

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vellapayar / lobia curry (keralite black-eyed peas)

Black-eyed peas are affordable, healthy, and cook faster than some other dried beans and peas. Food from Kerala (a state in India) is super flavorful and delicious. As soon as I tasted this, I knew I’d make it again and again.

It’s the opposite of bland. Delicious and flavorful! Spices are more expensive here than in Kerala, and my budget is limited, so I’ll experiment with cutting the spices. I’ll post the original recipe from Dassana’s Veg Recipes of India, and my version.

• MY THRIFTIER VERSION:

1 c black-eyed peas & pinch of salt

2.5 c water

Pressure cook in Instant Pot for 20 minutes on high pressure. Natural release.

(If you don’t have a pressure cooker, just simmer in water until soft.)

▢ 0.75 teaspoon mustard seeds (rai)
▢ ½ teaspoon cumin seeds
▢ 1 inch of cinnamon
▢ 2 green cardamom
▢ 4 cloves
▢ ¼ teaspoon black pepper – slightly crushed
▢ 1 dried red chili
▢ ⅓ cup sliced pearl onions, shallots, or onions
▢ 8 curry leaves
▢ 1 teaspoon chopped ginger
▢ 1 teaspoon chopped garlic
▢ ½ cup chopped tomatoes
▢ ¼ teaspoon turmeric powder
▢ 1 teaspoon coriander powder
▢ ¼ teaspoon garam masala powder, optional
▢ 1.5 cups water or add as required
▢ salt as required

In large skillet or dutch oven, cook coconut oil over low heat. Add mustard seeds, cook until they splutter. Add cumin seeds, cook until they splutter. Add cinnamon, cardamom, cloves, and chili, cook for 2 seconds. Add onions, cook til soft. Add curry leaves, ginger, and garlic. Cook until fragrant. Add black pepper and tomatoes, cook for a few seconds. Add the powdered spices and cook until tomatoes soften. Add the water, cooked black-eyed peas, salt to taste, and simmer for 15 minutes or until delicious.

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• ORIGINAL AUTHENTIC RECIPE:

1 c black-eyed peas

2.5 c water

Pressure cook for 10-12 whistles.

• ▢ 3 tablespoon coconut oil
• ▢ 1 teaspoon mustard seeds (rai)
• ▢ ½ teaspoon cumin seeds
• ▢ 2 pieces each of 1 inch cinnamon
• ▢ 2 green cardamoms
• ▢ 4 cloves
• ▢ ¼ teaspoon black pepper – slightly crushed
• ▢ 1 dried red chili
• ▢ ⅓ cup sliced pearl onions shallots or onions
• ▢ 8 to 10 curry leaves
• ▢ 1 teaspoon chopped ginger
• ▢ 1 teaspoon chopped garlic
• ▢ 2 tablespoons chopped fresh coconut
• ▢ ½ cup chopped tomatoes
• ▢ 2 green chilies – slit
• ▢ ¼ teaspoon turmeric powder
• ▢ ½ teaspoon red chili powder
• ▢ 1 teaspoon coriander powder
• ▢ ¼ teaspoon garam masala powder, optional
• ▢ 1.5 cups water or add as required
• ▢ salt as required
• ▢ 1 teaspoon coconut oil to be added later
• ▢ 3 to 4 curry leaves to be added later
  recipe by Dassana at Veg Recipes of India – check out her blog for beautiful photos and more detailed instructions!

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Easily killed an entire pot of this in 2 days and already want more. It’s delicious! Serve it with rice or flatbreads like hoppers or naan. Would be delicious with veggies as well, like kaddu ki subji (Indian sweet and sour squash) or hyderabadi baghara baingan (indian sesame peanut eggplant) or baingan musasalam / mughlai baingan masala (indian eggplant and tomato) or a kadai mushroom masala. (These vegetable recipes are from other parts of India, not Kerala – so check out a Keralite food blog like samagni if you want to cook a fully authentic Keralite meal!)

wiggly little coconut adzuki bean puddings (椰汁紅豆糕)

This is really cute. Pink and jiggly. Possibly the only cute food I am willing to enjoy. & it’s delicious. Thanks to Buzz in the Kitchen for this recipe!

Ingredients
100g red Adzuki beans
100g corn starch
400ml coconut milk
100ml evaporated milk
700ml red bean water/water
150g sugar

Soak red beans for an hour and cook in water till the beans are soft (same method as cooking red bean soup). Strain red beans and keep both red beans and water for use later. You can use leftover red bean soup as well.

Mix coconut milk, evaporated milk and corn starch in a bowl and stir well.

Re-heat the red bean water. Switch to low heat, pour in cornstarch mixture and stir in one direction till thicken. Keep stirring to prevent lumps forming. Turn off fire and stir in the red beans.

Pour mixture into a mold/baking tray that has been rinsed with cold water. Let it cool and refrigerate for 2-3 hours. Invert pudding onto a plate, cut and serve.

recipe by Buzz in the Kitchen

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I really can’t say enough good things about this pudding. It’s so easy! So fast once your beans are cooked! It’s sweet, but not cloying. The Adzuki beans add texture and a savory note to the pudding. The coconut flavor is strong. I was expecting cleanup to be a nightmare due to the corn starch, but my saucepan came clean pretty quickly. The thickening process took a bit longer than I was expecting, but totally worth the time spent.

It looked a little clumpy when it was done, but it came out smooth with an almost Jello-like consistency. I poured the finished pudding into small glass containers instead of one large pan like Mummy B and I definitely recommend this method if you plan to eat this throughout the week. It’s really delightful turning the little individual puddings upside-down onto a plate to admire the wiggliness.

Again, I am not a “cute foods” person. I find most “cute” food, like lunches cut to look like cartoon characters, somewhere closer to creepy. There is, however, no denying that the cuteness is inherent in the food, and is not a reflection on the observer. Want to fight about it? I do! Please fight me so I can feel alive again.

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Thank you again to Buzz in the Kitchen for this totally delightful recipe. Definitely going into my rotation stack.

gigantes plaki sto fourno (vegan Greek white beans in tomato sauce)

One of the most wonderful ways to cook white beans! White wine and potatoes lend a complex flavor and body to such an easy recipe. It’s similar to bubbling butter beans (but vegan!). Ivy’s recipe calls for Kozani gigantes beans, giant Greek white beans, but large white fava beans / butter beans, cannellini beans, or any other mild white bean would work here. You could probably even substitute chickpeas or black-eyed peas. I used dry fava beans.

Really solid recipe. Definitely a keeper. Thanks to Ivy from Kopiaste for this fantastic traditional recipe!

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300 grams Kozani gigantes beans
2 bay leaves
2 medium red onions, finely chopped
2 spring onions, finely chopped (optional)
2 cloves of garlic, finely chopped
1/3 cup of olive oil
6 ripe tomatoes, peeled and blended or 1 can of whole tomatoes (500 grams)
1 tablespoon tomato paste
1/3 cup white dry wine (optional)
1 cup of parsley, finely chopped
1 -2 stalks celery ribs, finely chopped
3 big carrots, finely chopped
1 big potato (cubed) optional
2 tablespoons fresh oregano, finely chopped (optional)
1 tablespoon salt
Freshly ground black pepper
1 tablespoon thyme honey (optional) (add sugar for vegan dish)
½ teaspoon chili pepper (optional)
2 cups water

Instructions

Soak the beans in plenty of water, overnight.
Drain and put them in a pot with fresh water and bring to a boil.
Remove any froth forming on top, with a slotted ladle.
Drain them again and add fresh water as well as the bay leaves and bring to a boil. Add salt, lower heat and simmer until almost cooked (about 1 hour and 30 minutes).
Drain and discard the bay leaves.
Put the beans in a Dutch oven or a Pyrex.
Preheat the oven to 200 C / 400 F.
Meantime, heat the olive oil in a sautéing pan and sauté onions and garlic until translucent.
Add the chopped celery, carrots, potato, fresh oregano and beans and mix.
Add wine and cook for a few minutes, then add the honey, tomato, salt and pepper and water and mix. Simmer for 5 minutes.
Pour the sauce over the beans and cover with the lid. If using a Pyrex, cover with aluminium foil.
Bake for about 1 hour and 30 minutes or until the beans are soft and the sauce is thick, mixing once, after an hour has passed.
Remove from the oven and mix in the parsley.

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recipe by Ivy from Kopiaste

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Really great use of early season sour tomatoes – the wine and honey adds the perfect balance. I left out the parsley and celery.

I definitely recommend this recipe.

If you love white beans, check out this similar recipe for bubbling butter beans – or my favorite new soup, roasted poblano and white bean soup.

If you’re vegan or vegetarian, this is a great main dish, served with something like Greek rice-spinach, or melitzanosalata (greek eggplant dip) with some crusty bread.

If you love meat in your meal, I could see this as a fantastic side dish for anything from a herb and lemon roast chicken to lemon meatballs with tahini sauce.

the best veggie burgers on Earth

Seeking the perfect veggie burger recipe for years. I have tried every style – white-bean-and-breadcrumb, wild-rice-and-mushroom, chickpea-and-feta, sweet-potato-and-black-bean…

All of those recipes taste great, but just a bit funny in texture. Too crumbly, too gummy, too mushy. Tried forming them into burgers, into meatballs, into crumbles.

THE SECRET TO THE WORLD’S BEST VEGGIE BURGER?
Combine every recipe.

Seriously.

These burgers freeze perfectly, so make a HUGE batch and freeze the leftovers. Future-midweek-you will thank you.

COMPONENTS:

– THE GRAINS PART
I cooked brown rice in butter and sauteed garlic. You could use any grain – from white rice or wild rice to quinoa, barley, buckwheat. Leftover day-old grains work best – you want it a little dried-out. If you didn’t plan ahead, just stick the rice in the fridge while you prepare the other ingredients. You could add ANYTHING to your rice. Cook it in water and spices, or tons of herbs, or your favorite vegetable stock. Add your favorite flavors, or just keep it plain. The only necessity is a pinch of salt.

– THE BEANS PART
EVERY bean is good in this burger. Chickpeas, white beans, black beans, kidney, whatever. I used black beans, because I love the way they taste with sweet potato and chipotle. I soaked them overnight, and then simmered them with half an onion, a bay leaf, and a few carrot chunks. This is a GREAT way to use leftover beans from taco night – or make a huge batch, enough for next week’s taco night.

– THE POTATO PART
I used sweet potato, because they add such a nice flavor. If you’re not a fan, you could use yellow potatoes, like a mashed potato cake, but I haven’t tried that yet with this recipe. (If you do, let me know!)

The above steps are all best done the day before – it will make burger assembly much easier.

– THE BINDING PART
This is super flexible. I HIGHLY recommend a combination of oats blended in your blender or mortar and pestle to make oat flour, ground nuts like almonds or pecans, and breadcrumbs. Use way more than you think you need. Like, a cup of ground nuts and a cup of flour/crumbs. If you’re gluten-free, any of your GF all-purpose flour blends will work. You can use all-purpose flour instead of oat flour, panko – heck, you could even blend potato chips or cornflakes.

Highly recommend adding an EGG (if you eat eggs, or a flax egg if you don’t) to help bind it. If you’re making crumbles (like chorizo crumbles) don’t worry about the egg. The egg really is a textural game-changer, though. Helps to keep it all together.

– THE VEGGIES PART
Saute onions, for sure, if you like onions. Highly recommend mushrooms, too. I sauteed mine in coconut oil and you really couldn’t taste the mushrooms in the final burgers. They just add a perfect meaty chew. People put literally ANYTHING into their veggie burgers, though. It’s a great way to use up leftover roasted veggies, or that one last piece of wilted celery! Minced leftover steamed broccoli? Carrots? Bell peppers? A little mushy roasted eggplant? You really can’t go wrong here. At minimum, I recommend an onion and a small packet of mushrooms. Just keep pieces larger if you like texture, or grate/mince/blend to hide veggies.

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EXAMPLE RECIPES:

– garlic brown rice, oniony black beans, sweet potato, caramelized onions and mushrooms, pecan crumbs, and oat flour, seasoned with a jalapeno and chili powder, or a blend of cumin, garlic powder, paprika, cumin, cayenne, and oregano (“Mexican”) ** this was what I made – highly recommended!

– spelt, kidney beans cooked with garam masala, new potatoes, carrots, cashew crumbs and oat flour, seasoned with curry powder and garam masala (“Indian”)

– garlic quinoa, chickpeas cooked with lots of herbs, yellow potatoes, feta cheese, almond crumbs and oat flour, seasoned with oregano, fennel, lemon zest, and mint (“Greek”)

– buckwheat groats, white beans cooked with ras-el-hanout, dried apricots, almonds crumbs and oat flour, seasoned with cinnamon, ginger, cumin, coriander, and allspice (“Moroccan”)

– garlic farro, white beans cooked with an anchovy, chopped mozzarella, minced steamed broccoli, sauteed onions and mushrooms, pine nuts and oat flour, seasoned with oregano, rosemary, thyme, and garlic (“Italian”)

If you don’t own any spices or herbs, it’ll still be great with just salt and pepper. Just make sure not to leave out the onions and garlic. You can even roast a whole head of garlic and throw the cloves in!

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Without a doubt my favorite ever “make a giant batch and freeze them” recipe. They freeze GREAT. To prevent sticking together in the freezer, cut little pieces of a plastic grocery bag, or parchment paper, or cling film, and place a layer between each burger. Not necessary, but helpful. I shape the raw mixture into patties and freeze them raw. This way, they’re never overcooked. No need to defrost. They can bake or fry from frozen, like the store-bought kind.

If your kids hate vegetables, my advice is to blend ALL the veggies so they can’t be seen or picked out, fry them in lots of butter or coconut oil, and just call the fried patties “gurgers” or something. Of course, you can also bake them, grill them, or pan-fry in just a bit of olive oil.

Yes, these gurgers – uh, burgers – requires some planning ahead of time. But you can throw the grains and beans on the night before. A fun weekend project, not actually as much work as it sounds, and you will be eating these for weeks! The only veggie burger recipe EVER that I can 100% recommend.

Recipe by sig at friedsig, based loosely on hundreds of recipes over the years, but shout out to influential recipes from serious eats and epicurious.

roasted poblano and white bean soup

This recipe, from Rhubarb and Cod, is definitely my favorite new vegan recipe. It may not be a traditional Mexican soup, but it takes a LOT less time than traditional Mexican soups like menudo – and it can easily be made vegan!

Here’s my version, with LOTS of alterations – some due to cost, some to cut the prep time, and some just for my preferences in taste. Add any soup veggie to this (or anything that looks sad in the bottom of your produce drawer.) Anything from fennel root to potatoes would be delicious in this!

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3 poblanos (one or two if they’re spicy and fresh)

half a large onion
a few cloves of roasted or raw garlic
whatever veg you have in the house (carrots, celery, etc.)
half a can of corn, drained
white beans (two small cans, or about a cup of dried beans simmered in garlic and onion and stock. either way, use about 3c. cooked beans.)
a few fistfuls of spinach

spices, to taste:
smoked paprika
mexican oregano (you can sub marjoram or regular oregano)
cumin
coriander
cayenne or chipotle if your poblanos are mild
salt

vegetable or chicken stock

honey (opt.)

topping:
fresh lime juice
raw cilantro (opt.)
hot sauce (opt.)
goat cheese or plain yogurt (opt.)

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first, blister your poblano(s). grill them on a high heat, lay them directly on the burner of your gas stove, or roast at the highest heat in your oven. whichever method you choose, make sure that the skin is jet black. it should look worryingly blackened. rub off the black flakes – run under water if it’s taking too long.

in a soup pot, get some onions (and any hard veggies, like carrots) started over medium heat with whatever fat or oil you like for soups. olive oil, coconut oil, whatever.

when soft or caramelized, add any smaller or softer veggies, like corn, garlic, etc.

when everything looks great, add stock or broth, spices and herbs, and the cooked white beans.

taste it. if it’s great, add it all to a blender with the raw spinach and everything else. if you don’t like a blended soup (or don’t want to clean your blender, or don’t actually own a blender,) just leave it chunky! if you don’t have a blender, you can also mash the beans with a fork before adding.

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the original recipe is quite labor-intensive. roast canned corn? who has time for that?

this version was still delicious with much less hassle.

HIGHLY recommended!

tuscan white bean and tuna salad

Want a lunch that costs less than a frozen meal, takes less than 5 minutes to prepare, requires no cooking, is impossible to mess up, and tastes great?

This is an adaptation of a northern Italian recipe.

– 1 can tuna
– 1 can drained and rinsed white beans, or leftover cooked white beans (cannellini, great northern, or similar)
– olive oil and red wine vinegar, to taste
– minced raw garlic and/or onions
salt and black pepper, to taste
optional: capers or minced pickles
optional: sliced olives
optional: fresh lemon juice
optional: tiny bit of mayo or plain yogurt for creaminess
optional: salad greens

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Finally posting this, although it’s been a go-to for me for years for a quick and lazy lunch. This is packed with protein. Eat a clump of it on a big green salad with an Italian vinaigrette, pile it on a slice of whole-grain bread with a mustardy vinaigrette and fresh tomatoes and greens, or just scoop it up with crackers.

For a similar northern Italian salad, try this roasted eggplant and tuna salad, or this springtime niçoise style salad.

persian chopped salad

Shirazi salad, also known as Persian chopped salad, is an amazing bright, fresh, and summery vegan treat. It doesn’t get much healthier than this raw crunchy salad.

The only necessary ingredients here are a veggie or two, lemon or lime juice, and something herby. It’s too early in the season here for fresh garden herbs, but dry mint was great in this!

Chop any combination of the following:
raw fresh cucumbers
raw fresh tomatoes
raw onion
raw garlic
fresh hot chili pepper
fresh herbs like mint, parsley, or cilantro

Add chickpeas if you like. (I do!)

Dress with lemon or lime juice, and any combination of salt and pepper, dry or fresh mint, dry or fresh dill, and a splash of extra virgin olive oil.

(If you’re leaving out the fresh herbs, make sure to add extra citrus, and some dried herbs like dill-and-garlic seasoning or capitol hill blend!

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recipe adapted from a variety of sources, including Persian mama and Cleveland clinic.

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Similar to a fattoush or “Israeli salad” – this infinitely adaptable salad goes with everything. I highly recommend the chickpeas. Chickpeas add an interesting texture, and lots of protein and fiber!

If you like spicy, Sichuan cucumber salad is your best bet. But what if you want something clean and fresh, not doused in spicy oil? The dry mint in this recipe makes it super refreshing.

This is basically a textbook example of a “detox meal” – something that makes you feel alive again after a winter of eating junk food like super-greasy crispy fried tofu. Easy to make low-sodium, great for a potluck, and a great way to use local veggies from your backyard garden or your farmers’ market.

It doesn’t get much healthier than this!

khandeshi dal (Indian Maharashtrian coconut lentils)

This lentil recipe is from Khandesh, a region in Maharashtra (the second most populous state in India.) You’ll want to add this coconut masala to everything…

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2 tablespoons whole green moong dal
2 tablespoons pink masoor dal
2 tablespoons split toor dal
2 tablespoons split white urad dal
2 tablespoons chana dal
1/4 teaspoon turmeric powder (haldi)
cooking oil, as required
1 teaspoon mustard seeds
2 dry red chillies
1 bay leaf (tej patta)
3 teaspoon lemon juice
salt, to taste
coriander/cilantro leaves, to taste

pakka masala recipe:
1/4 cup dry coconut (kopra), grated
1/2 cup onion, sliced
1.5 tablespoon coriander-cumin powder (dhania-jeera)
3 Kashmiri dry red chillies
3 cloves (laung)
2 cardamom (elaichi) pods
1 inch cinnamon stick (dalchini)
3 whole black peppercorns
4 cloves garlic

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make the pakka masala:

Heat the oil in a wide pan. Add grated coconut (I used thin strips of dried coconut instead of shredded) and sliced onions, sauté for 3 to 4 minutes.

Add dry red chillies, coriander cumin powder, cloves, cardamom, cinnamon and black peppercorn. Sauté for another 2 to 3 minutes on low-medium flame.

Add garlic and sauté on medium flame for few seconds. Turn off the stove. Let it cool down completely.

Once cooled, blend in a mixer or in a blender to a smooth powder/paste and keep it aside.

make the dal:

soak dal for a half-hour or more.

cook on stove, or, pressure cook dal and moong with 2 cups of water, salt and turmeric powder.

Add 1/2 of the prepared masala powder/paste into dal, mix well and keep it aside.

For tempering, heat oil in a tadka pan and add mustard seeds. When the seeds crackle, add the dry red chillies and bay leaf. Sauté on medium flame.

Add the prepared dal mixture, mix well and cook. Cook for 3 to 4 minutes, and stir continuously.

Add some more masala paste to taste. Add lemon juice and adjust the salt accordingly.

Cook on low flame for a couple of minutes more and turn off the stove. Garnish with some chopped cilantro (optional) and serve immediately.

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from Archana’s Kitchen

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Really fantastic! I used the leftover masala paste in stew, spread on the inside of a grilled cheese, mixed into cornmeal mush… I want to keep a jar of this stuff just to season my food throughout the week! The masala paste is similar to this Goan coconut sauce. Can’t wait to mess around with the ingredients and turn this into an herb-based hot sauce this summer!

This is one of my favorite recipes for dal, along with my favorite gujarati dal, and maybe dal makhani.

If you like caramelized onions and coconut and spice, give this a try!

potluck dal (vegan creamy red lentil and apple stew)

This is a great dish to bring for a vegan potluck with picky people. Not spicy, not curry – just sweet and hearty.

1.5 Tbsp. coconut oil
3/4 – 1.5+ tsp. cayenne pepper (i used 3/4t and it was mild)
3/4 tsp. ground cumin
3/4 tsp. ground turmeric
1/4 tsp. garam masala
½ large onion, finely chopped
2 garlic cloves, finely chopped
1″ piece ginger, peeled, finely chopped
1 large apple (unpeeled), pref sour/green apple, grated on the large holes of a box grater
1½ cups red lentils
1 13.5-oz. can coconut milk
fresh lime juice, to taste
Kosher salt, freshly ground pepper
Plain yogurt, cilantro leaves, and toasted unsweetened coconut flakes (for serving)

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Heat oil in a large pot over medium-high. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic, ginger, spices, and apple; stir-fry until fragrant, about 3 minutes. Add lentils and stir to coat. Stir in coconut milk and 2½ cups vegetable stock or water, and bring to a boil. Reduce heat and simmer, stirring occasionally, until lentils are completely soft and dal is thick, 20–25 minutes. Add lime juice and season with salt and pepper.

Divide dal among bowls and top with yogurt and cilantro.

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recipe adapted by friedsig and originally written by bon appetit

To be honest, I’m crazy about Gujarati dal and other lentil dishes that balance sour and spicy with sweet, and this one is definitely more sweet. I think this would be a great start for people who think they could never like Indian food because they can’t handle spicy. If you’re feeding people who would find the curry leaves and mustard seeds of a Gujarati dal or a panchkuti dal to be too far outside their comfort zone, and the cream and butter in dal makhani to be overwhelming, this coconut-apple-ginger lentil dish is a good bet. It’s also good for someone who is recovering from sickness, as it’s a soft food with medicinal spices like turmeric and ginger, and sweetened naturally with apple and coconut.

No added processed sugars, totally vegan and vegetarian, gluten-free – definitely on the healthy side. Cut down the coconut milk to make it low-fat and lower in sugars – I used about half the can, and it was still sweet. You can’t specifically taste the apple in it. It’s meant to add a naturally sour and sweet kick. If you’re diabetic, use lemon juice instead of the apple. This one is maybe not the most authentic Indian dal recipe, but definitely a keeper for cooking for kids or other picky eaters. I’m calling it potluck dal because I think this is the best lentil recipe to bring to a potluck of picky eaters.