The Best Vegan Dal

Sometimes a recipe comes around when after I make it all I want to do is eat it for every meal for the week ahead. This Dal is one of those recipes. To me its the perfect balance of spices, salt, and sour. It is an incredibly satisfying meal that fills me up and leaves me happy, dreaming of coconut milk and turmeric powder.

Vegan Dal

Vegan Dal


Serves 6

The Best Vegan Dal

  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1" piece ginger, minced
  • 1 15oz can diced tomatoes
  • 1 15oz can chickpeas
  • 1 cup yellow split peas
  • 3 cups water (or vegetable broth)
  • 1 can lite coconut milk
  • 1 cup carrots, sliced
  • 1 cup kale, chopped
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1 lemon, juiced
  • 1 cup frozen chopped spinach
  • 1 cup brown rice, uncooked
  • salt & pepper

Chop & Simmer

Chop the onion, garlic, and ginger and add to a large pot on your stove with 1/2 cup of water and cook on medium high. After about 5 minutes add in the tomatoes, chickpeas (including the liquid from the can), split peas, the rest of the water (or vegetable broth) and the coconut milk. Bring to a simmer and add in the carrots, kale, curry powder, and turmeric and gently simmer for about 30-45 minutes until the split peas are soft.

While the dal is cooking cook 1 cup dry brown rice in your rice cooker or on your stove top.

Once the split peas are cooked through, add in the frozen chopped spinach, and lemon juice and mix together. When the brown rice is done cooking you can either serve the dal over the brown rice, or mix it in with the dal and serve together. Top with any salt and pepper and additional lemon juice to taste! Settle in and enjoy!

Instant Pot Directions

Add all the ingredients to your Instant Pot (except for the brown rice) and set to pressure cook on high for 15 minutes. When done, release the steam before opening. Serve over the brown rice you've cooked separately or mix in and serve together!

Vegan Dal

Vegan Dal