The health benefits of going vegan are endless, so January has officially been dubbed as ‘Veganuary’. This is where people join in and decide to turn vegan for the month. Being vegan need not mean that you opt for boring and bland foods though, this dhal recipe is a brilliant vegan food.

It is easily prepared in your slow cooker or stove top. Perfect as a side dish with curry or as a main served over rice and garnished with toasted cashews and coconut cream.

Although it has caused some debate in the office around how you actually spell it. Dhal? Daal? Dal? Dahl? Who knows? What we do know is though, it tastes delicious regardless.


Here's how it's done...

Here's what you'll need...

  • 1 tbsp coconut or vegetable oil
  • 2 tsp mustard seeds
  • 1 tsp fennel seeds
  • 1 tbsp fresh grated ginger
  • 1 large onion, finely diced
  • 2 large garlic cloves, sliced or minced
  • 1 tsp each of ground cumin, turmeric & garam masala
  • 1 tsp salt
  • 400g split red lentils, well rinsed
  • 4 tomatoes, diced
  • 900ml hot vegetable stock
  • Salt and freshly ground pepper to season

To serve

  • Basmati rice
  • Sliced red chilli
  • Handful toasted cashew nuts
  • Coconut cream
  • Coriander leaves


vegan dhal topped with chilli and coriander served with rice infant of a Crock-Pot slow cooker

vegan dhal topped with chilli and coriander served with rice

Vegan Dhal Made In A Slow Cooker
Vegan Dhal Made In A Slow Cooker

Taking part in Veganuary? This delicious vegan dhal is so easy to pop in a slow cooker and serve over rice!


By Lucy Parissi on 05.01.18

Guest Contributor

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