Vegan Indian Masoor Dal with Basmati Rice and Naan

Rich, hearty, and infused with aromatic spices, Vegan Indian Masoor Dal with Basmati Rice and Naan is the ultimate comfort food. Made with red lentils (masoor dal) simmered in a flavorful tomato-based curry, this dish is not only satisfying but also packed with plant-based protein and fiber. Paired with fragrant basmati rice and soft naan bread, it’s a meal that brings the authentic flavors of Indian cuisine to your table.

Whether you’re a dal enthusiast or new to this classic dish, this recipe is simple to prepare and perfect for weeknight dinners or weekend indulgence. Let’s dive into this delicious vegan recipe!

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Why Choose Vegan Indian Masoor Dal?

1. Wholesome and Nutritious

• Red lentils are rich in protein, fiber, and essential nutrients like iron and folate.
• The spices in this dish, such as turmeric and cumin, are known for their anti-inflammatory and digestive benefits.

2. Flavorful and Satisfying

Masoor dal is creamy, lightly spiced, and bursting with flavor, making it a crowd-pleaser for vegans and non-vegans alike.

3. Quick and Easy

With lentils that cook in under 30 minutes and simple pantry ingredients, this dish is ideal for busy days.

4. Perfect for Any Occasion

Serve it as a hearty main course, a side dish, or part of an Indian-inspired feast.

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Ingredients

For the Masoor Dal:

• 1 cup red lentils (masoor dal), rinsed
• 2 tablespoons coconut oil (or neutral oil)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 green chili, finely chopped (optional, for heat)
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon garam masala
• 1½ cups diced tomatoes (fresh or canned)
• 3 cups water or vegetable broth
• 1 teaspoon salt, or to taste
• 2 tablespoons fresh cilantro, chopped (for garnish)

For the Basmati Rice:

• 1 cup basmati rice
• 1¾ cups water
• ½ teaspoon salt
• Optional: 1 bay leaf or 2 cardamom pods for extra aroma

For the Naan (Vegan Option):

• Store-bought vegan naan, warmed
• Optional: Brush with melted vegan butter and sprinkle with garlic or cilantro.

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Ingredient Breakdown

1. Red Lentils (Masoor Dal)

Red lentils are quick-cooking and have a soft texture, making them ideal for creamy dals.

Tip: Rinse lentils thoroughly to remove any dirt or excess starch.

2. Spices

The combination of turmeric, cumin, coriander, and garam masala creates a warm, aromatic base for the dal.

Customize: Add paprika or chili powder for more heat or adjust the garam masala for deeper flavor.

3. Coconut Oil

Adds a subtle creaminess and enhances the flavors of the spices.

Substitute: Use olive oil or vegan butter if preferred.

4. Basmati Rice

This fragrant long-grain rice is the perfect pairing for dal, absorbing the flavorful curry beautifully.

Pro Tip: Soak the rice for 15 minutes before cooking to ensure fluffy grains.

5. Naan

Soft, chewy naan bread is great for scooping up the dal. Use a vegan brand or make your own.

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Instructions

Step 1: Cook the Lentils

1. Rinse the red lentils under cold water until the water runs clear.
2. In a medium saucepan, add the lentils, 3 cups of water or vegetable broth, and a pinch of salt.
3. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the lentils are soft and creamy.

Step 2: Prepare the Spice Base

1. Heat the coconut oil in a large skillet or pot over medium heat.
2. Add the cumin seeds and toast for 30 seconds until fragrant.
3. Stir in the chopped onion, garlic, ginger, and green chili (if using). Cook for 3-4 minutes until the onions are soft and golden.
4. Add the turmeric, ground cumin, ground coriander, and garam masala. Stir for 1 minute to toast the spices.

Step 3: Combine the Dal and Spices

1. Add the diced tomatoes to the skillet and cook for 3-5 minutes, stirring frequently, until the tomatoes break down.
2. Stir in the cooked lentils and mix well. Simmer for 5-10 minutes, adding water if needed to achieve your desired consistency.
3. Season with salt to taste.

Step 4: Cook the Basmati Rice

1. Rinse the basmati rice under cold water.
2. In a medium pot, combine the rice, water, salt, and optional bay leaf or cardamom pods.
3. Bring to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

Step 5: Serve and Garnish

1. Serve the masoor dal over basmati rice, garnished with fresh cilantro.
2. Warm the vegan naan and serve on the side.

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Picture Gallery

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Tips and Variations

1. Add Creaminess

For an extra creamy dal, stir in ½ cup of coconut milk or cashew cream before serving.

2. Make It Spicy

Add red chili powder or cayenne pepper to the spice base for a hotter dal.

3. Add Vegetables

Incorporate diced sweet potatoes, spinach, or green peas for added texture and nutrition.

4. Meal Prep

• Masoor dal can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• Reheat gently on the stove, adding a splash of water or broth to loosen the consistency.

5. Homemade Vegan Naan

If you’re feeling ambitious, make your own vegan naan with flour, plant-based yogurt, baking powder, and a touch of olive oil.

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Nutritional Information (Per Serving with Rice and Naan)

• Calories: 450
• Protein: 14g
• Carbohydrates: 65g
• Fat: 12g
• Fiber: 12g
• Iron: 20% of the Daily Value (DV)

Health Highlight: This dish is a great source of plant-based protein, fiber, and iron, making it both satisfying and nourishing.

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Conclusion

Vegan Indian Masoor Dal with Basmati Rice and Naan is a comforting and flavorful dish that’s easy to prepare and full of nutritious ingredients. Perfect for a cozy night in or a dinner party, this recipe brings the authentic flavors of Indian cuisine to your kitchen.

Have you tried making dal at home? Share your favorite variations or tips in the comments below! Don’t forget to pin or share this recipe with others who love plant-based cooking.

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FAQs

1. Can I use other types of lentils?

Yes! Yellow lentils (moong dal) or split red lentils (masoor dal split) can be used, but cooking times may vary.

2. Is this recipe gluten-free?

The dal and rice are naturally gluten-free. Just ensure the naan is gluten-free if needed.

3. Can I make this recipe oil-free?

Yes! Sauté the spices and onions in vegetable broth instead of oil.

4. What’s the difference between masoor dal and other dals?

Masoor dal refers to red lentils, which cook quickly and have a creamy texture. Other dals, like chana dal or toor dal, have different textures and cooking times.

5. How do I store leftovers?

Store the dal in an airtight container in the fridge for up to 4 days or freeze for longer storage. Reheat gently with a splash of water or broth.

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Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.