Vegan Indian Dahl – Tasty Comfort Food
Vegan Indian Dahl – Tasty Comfort Food

Vegan Indian Dahl – Tasty Comfort Food

Did you know I was a vegetarian for ten years? I’ve mention this from time to time on the blog. During this period I enjoyed many bowls of the vegetarian classic, Indian Dahl. Dahl is one of my favourite healthy Indian dishes. It’s a really simple dish to make, and it’s packed full of vitamins, minerals and fibre.

Dahl Recipe Submissions

Dahl Recipe Submissions

There are so many ways to make this delicious Indian dish. Another fun fact is the word Dahl actually means lentil, and can refer to any type of lentil. I usually use red lentils in my dahl because they cook faster. You can use which ever lentil you prefer but the cooking times, and the amount of liquid needed will vary.

Indian Dahl Recipe

Indian Dahl Recipe

Although dahl is usually served as accompaniment to an Indian meal I like to have a nice big bowl served with a garlic naan. It’s filling and deliciously tasty. If there’s any leftovers I will use the dahl as a accompaniment on the second night.

Vegan Indian Dahl – Tasty Comfort Food

Vegan Indian Dahl – Tasty Comfort Food


  • 1 tbsp oil
  • 300 g (1½ cups) dried red lentils
  • 1 fresh red chilli
  • 1 onion
  • 4 garlic cloves
  • 2 tbsp fresh ginger
  • 1 tsp mustard seeds
  • 1 tbsp ground cumin
  • 1 tbsp ground turmeric
  • 1 tsp chilli powder
  • 1/3 cup 40gm fresh coriander
  • 500ml (2 cups) vegetable stock
  • 1 x 440gm canned tomato puree
  • 1 tbsp garam masala
  • salt


    Stove Top Method
  1. Soak the lentils in water for 20 minutes minimum.
  2. Dice the onion finely and grate the garlic and ginger.
  3. Finely chop the chilli.
  4. Heat oil in a heavy base saucepan and fry off the onion, ginger, chilli and garlic until translucent.
  5. Add the mustard seeds and fry until they pop.
  6. Add the cumin, turmeric and chilli fry for one minute.
  7. Reduce the heat to medium and add the tomato puree and fresh coriander.
  8. Drain the lentils and discard the soaking liquid.
  9. Combine the lentils and stock in the saucepan with the tomatoes.
  10. Cook for 10 minutes uncovered stirring regularly.
  11. Reduce the heat and cover the saucepan with a lid. Cook for a further 20 minutes, stirring regularly so the lentils don't stick.
  12. When the lentils are soft and ready for serving add the garam masala and check if the dish needs salt.
  13. Cook a further minute or two.
  14. Serve
  15. Thermomix Method
  16. Place the lentils in water to soak for 20 minutes.
  17. Add the onion, garlic, ginger and chilli to TM Chop 4 sec/ speed 9.
  18. Scrap down the TM and repeat if necessary.
  19. Add the oil to the TM Sauté 5min/varmoa/speed 2.
  20. Add the mustard seeds, and all dry spices. Cook 1 min/varoma/speed 2.
  21. Drain the lentils and discard the soaking liquid.
  22. Add the tomato, fresh coriander and vegetable stock. Cook 20min/100 degree/ speed 2.
  23. Remove the MC and place the steaming basket on top to prevent splatter. Cook for a further 10 minutes / 100 degree/ speed 2.
  24. Add the garam masala and mix 1 minute /100 degrees/ speed 2.
  25. Taste and salt if required.
  26. More stock can be added for a thinner dahl.

If your in the mood for an Indian feast take a look some of these classic Indian Dishes;

Easy Chicken Curry

Thermomix Creamy Chicken Curry Submissions

Thermomix Creamy Chicken Curry Submissions

Mango Chicken

Indian Mango Chicken Curry

Indian Mango Chicken Curry

Lamb Korma

Lamb Korma Submissions

Lamb Korma Submissions

Also, if you would like FREE Thermomix recipes, from all the best Australian Food Bloggers, join the Thermomix Kitchen group page. Some really fabulous food bloggers are sharing their best sweet and savoury dishes on this page just for you :).

Also, my Indian cookbook is due to be released in December 2016. It consists of 25 authentic Indian recipes. If you would like to get notified when the cookbook is released please complete the contact form below.



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  1. Gee, this looks delicious! Great minds cook alike, because I’ve got a dhal recipe scheduled too! Yours looks delicious and I love that you can make it on the stove or in the thermie. We’re big dhal fans so I’ll be giving this a go!

  2. I always use red lentils as well Julie. I love dahl, something very healing about it.

  3. I’m not a vegetarian, but I could be — there are SO MANY wonderful vegetarian recipes. Particularly Indian ones — and I love Indian chow. Particularly all the great dried pulses and legumes they use — and this is a wonderful example. Really good stuff — thanks.

  4. I am a huge fan of anything legume! This dahl looks super duper comforting and delicious, Julie.

  5. We love Indian food, your dahl looks perfect. Where we are staying for the summer there are no Indian or Thai restaurants, really starting to miss that.

  6. I have the best dahl recipe ever. I got it from the owner of a camping ground on an Queensland island. He said the recipe was given to him from a backpacker that stayed there after going to India and he would make up huge batches and freeze them to sell to guests. I’ve been too scared to try any other since then but this does look really good so I’ll give it a go 🙂

  7. Printed! My veggie husband will love this, and so will I. I do eat everything but am moving more towards vegan as I hear so, so much about the health benefits… and there are all those ethical issues too… plus lots of tasty recipes like this make it appealling too.

  8. I adore dahl. So tasty, and I love the layering of spices in it!

  9. Iv’e transitioned into a pescetarian diet, which of course involves lots of vegan and vegetarian foods. Even before dahl was always a favourite in our house. Indian cuisine is amazing — as is your recipe, I love it!


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