Variations

Dal: 2 Vegan & Vegetarian Ways

Red lentil butternut squash dal cooked in one pot with tomato, ginger and turmeric, finished with spinach and a sizzling cumin-mustard seed tadka. Start with the base recipe, then try variations that change the flavor, protein or season.

Ways we vary it: base legume + texture (slow-simmered whole black urad dal and kidney beans in a rich coconut-cream tomato sauce for a restaurant-style Diwali dish, instead of quick red lentil and squash dal with tadka)

dinner50 min

One-Pot Red Lentil Butternut Squash Dal with Spinach and Cumin Tadka

Red lentil butternut squash dal cooked in one pot with tomato, ginger and turmeric, finished with spinach and a sizzling cumin-mustard seed tadka.

VeganHigh ProteinHigh Fiber

dinner125 min

Creamy Vegan Dal Makhani with Coconut Cream and Kidney Beans

Vegan dal makhani with whole black urad dal and kidney beans, slow-simmered in a spiced tomato masala and finished with coconut cream. A rich Diwali main.

VeganHigh FiberUnder 400