Indian food, such as Oil-Free Vegan Red Lentil Dal, not only has a ton of flavor, the beautiful presentation makes it taste even better. In essence, the flavor of food and the vibrant colors of selected vegetables, brings a dish together.
Actually, vibrant Red Lentil Dal appears orange when cooked. The red lentil stew spiced with turmeric, chili and ginger, and colored with sweet potatoes and tomatoes looks incredible next to the turmeric chickpea rice I served with the dish.
Furthermore, Red Dal is simple to make. Although it requires a bit of chopping, the stew practically cooks itself. In fact, this dish can be made in advance and then reheated is always a bonus.
First, a little secret to the correct spice combination is using a Bird’s eye chili or Thai chili pepper. In order to keep the heat, leave the seeds in when chopping. If you desire a more mild version, take the seeds out. Remember, the heat comes from the seeds, not the pepper. It may also be helpful to wear gloves when cutting all types of hot peppers.
Although most Dal recipes contains a lot of oil, my oil-free version is healthy and delicious. Simply leave the oil out and use a good non-stick pan.
On a side note, I still adore my Copper Chef Pan my husband bought me for Christmas. I reviewed it back in December, and it still works as well as it did the day I opened the box.
So, if you are looking for a quick and easy meal, this is the perfect week night meal.