Can I use red lentils instead of moong dal?

Red Lentils (Masoor Dal) can be used instead of Petite yellow lentils (Mung Dal) . Mung Dal will take a few minutes longer to cook through. Mung Beans and Lentils can also be used interchangeably.

Do you have to pre-cook red lentils?

Red Split Lentils are by far the quickest to cook of the lentil family. They need no pre-soaking unlike many legumes and as they are split (the skins removed so they split naturally into two halves), they cook very quickly.

How to eat red lentils for weight loss?

Red lentils combined with rice make for a hearty meal filled with fat-burning fiber, protein, sweet and spicy veggies, and warming spices. This Indian classic is even more than the sum of its parts. Get the full Indian Red Lentils with Rice & Hard-Boiled Eggs recipe.

Is it OK not to rinse red lentils?

It's highly recommended that you rinse and sort lentils before cooking them . Because of their small size, plus how they are grown and harvested, they are particularly prone to having bits of grit and chaff clinging to them.

What happens if you don't soak red lentils?

Do red lentils need to be soaked before cooking? No, there is no need to soak red lentils before cooking but it is a good idea to give them a quick rinse.

Is it OK to eat undercooked red lentils?

Raw legumes are responsible for about 20 percent of all food poisoning cases worldwide, and eating raw lentils can cause vomiting or diarrhea . Some lectins (such as wheat germ agglutinin found primarily in wheat) are dreadful and unquestionably cause problems.

Can I substitute red lentils for mung beans?

Feel free to just use red lentils if you don't have mung beans on hand , though I did particularly enjoy the earthy component the mung added to the dish.

What is a substitute for moong dal?

If you cannot find moong dal, you can substitute with toor dal, chana dal (split), yellow lentils, red lentils, or even yellow split peas , but be aware that the cooking time and consistency of the final dish will change.

Is moong dal the same as lentils?

Moong dal is one of the most favoured lentils in the traditional Indian cuisine which is based on the age-old Ayurveda principles. According to Ayurveda, moong lentils are believed to be Tridoshic, meaning they are capable of balancing any disturbances in the body (vata, pitta and kapha).

Can I use lentils instead of dal?

Lentils for dal aren't interchangeable . You can't substitute one lentil for another willy nilly in a dal unless the recipe blesses it. Lentils have different cooking times, density of texture and levels of nuttiness/sweetness.

Easy Vegan Sweet Potato Red Lentil Dal Recipe

Published: Apr 23, 2020 · Modified: Jan 13, 2022 by Denise Perrault · 1 Comment

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This easy vegan sweet potato red lentil dal recipe is a quick one-pot dish that transforms simple ingredients into a healthy, comforting meal in 35 minutes or less.

Easy Vegan Sweet Potato Red Lentil Dal Recipe - Vegan with Gusto (1)

If you're a fan of Indian recipes like vegan dal makhani, masoor dal, or Indian mango dahl, get ready because sweet potato dahl is the perfect weeknight dinner!

Table of Contents

Why You'll Love This Recipe
Ingredients, Notes, and Substitutions
Recipe Variations
Step-by-Step Instructions
Pro Tips
Serving Suggestions
Frequently Asked Questions
More Vegan Red Lentil Recipes
👩🏻‍🍳 Recipe

Quick note. In Indian cuisine, dal refers to dried pulses that don't require soaking before cooking. Dahl and daal are English terms for dal. I can't settle on one, so I use them interchangeably.

Why You'll Love This Recipe

Naturally creamy dahl without full-fat coconut milk or added oil.
Unlike our quick red lentil soup recipe, this is sweet potato dal with differences. A sweeter flavor, plus extra fiber and nutrients.
High-protein red lentils are quick-cooking and inexpensive.

Ingredients, Notes, and Substitutions

Easy Vegan Sweet Potato Red Lentil Dal Recipe - Vegan with Gusto (2)

Red lentils. I recommend red split lentils because they break down for a creamy texture. Whole red lentils have a slightly longer cooking time if you use them.

Sweet potatoes. Use a large, sweet potato or yam. I've also used white Japanese sweet potatoes, and the result was delicious.

Whole spices. Toasted cumin seeds and black mustard seeds are the first layers of Indian spices. If you substitute with ground spices (½ teaspoon each), add them with the other ground spices. You can also substitute with yellow mustard seeds.

Curry powder. Use mild or spicy curry powder.

Tomatoes. Fresh tomatoes add a light sweetness without overpowering the dhal. You can substitute a regular can (15 ounces) of diced tomatoes as a substitute. Use tomato paste for a more pronounced tomato flavor, or if you don't have another option.

Jalapenos. Use 1-2 jalapenos or another fresh chili. Remove the seeds and soft middle to make chili less spicy. Add a pinch of cayenne pepper or red pepper flakes if you don't have fresh chilies.

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

Recipe Variations

I sometimes add a pinch of homemade garam masala for a warmer flavor.
Use tomato paste for a more pronounced tomato flavor, or if you don't have another option.
If you don't have dry red lentils or want a change, make Indian dal using different types of lentils, including green lentils, split peas, or brown lentils.
For more greens, stir in fresh chopped spinach, thawed frozen spinach, or a cup of frozen peas.
Add fresh ginger or garlic if desired.

Step-by-Step Instructions

Easy Vegan Sweet Potato Red Lentil Dal Recipe - Vegan with Gusto (3)

Heat a large pot or Dutch oven over medium heat, then add the cumin and black mustard seeds. Toast them for 1 minute, stirring them constantly to prevent burning.
Add the chopped onion and jalapenos. Cook them for 2-3 minutes until they start to soften.
Stir in the tomatoes, curry powder, and turmeric.
Mix in the lentils, sweet potato cubes, and vegetable broth.
Adjust the temperature to simmer, cover the pot, and cook for 15 minutes or until the potatoes and lentils are tender.

Check out the video for a closer look at how to make this easy red lentil dahl.

Pro Tips

Easy Vegan Sweet Potato Red Lentil Dal Recipe - Vegan with Gusto (4)

Cube the sweet potatoes small. This makes a creamier dal and quicker cooking time.

Stir the dal a few times as it cooks. Add more veggie broth if it gets too thick.

Serving Suggestions

Easy Vegan Sweet Potato Red Lentil Dal Recipe - Vegan with Gusto (5)

Serve dal in big bowls with lemon wedges or a splash of lemon juice. Chopped fresh cilantro, minced red onion, or a sprinkle of red chili flakes are great garnishes.

A simple side dish of baked veggie pakoras, vegan naan, potato flatbread, or sweet potato flatbread is all you need.

My favorite leftover dal strategy is to use it like an Indian curry. I sometimes add a little light coconut milk and serve it over basmati or brown rice.

Frequently Asked Questions

Can I make this recipe in the Instant Pot?

You can make this recipe in the Instant Pot, although by the time it heats, you may not save time if that's your aim. After adding the lentils, potatoes, and broth, cook on high pressure for 5 minutes with 10 minutes of natural pressure release.

How long does red lentil dal last?

Store leftover dal in an airtight container in the refrigerator for 4 days. You can also freeze it for 3 months.

Do you have to soak red lentils before cooking them?

Lentils, including red lentils, do not need to be soaked before cooking them. Rinse them to remove any dust. Remove any discolored lentils and add them to your cooking pot.

More Vegan Red Lentil Recipes

Do you have a question or recipe request or need a cooking tip? Leave a comment below or contact Denise. I’m here to help! If you want more healthy vegan recipes, please subscribe to my newsletter or follow me on Facebook or Pinterest for the latest updates.

If you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating. It’s much appreciated!

👩🏻‍🍳 Recipe

Easy Vegan Sweet Potato Red Lentil Dal Recipe

Easy vegan sweet potato and red lentil dal recipe is a quick one-pot dish with simple ingredients for a comforting meal in 35 minutes.

Author: Denise Perrault

Rate this Recipe:

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Indian

Diet Vegan

Servings 6

Calories 296 kcal

Ingredients

▢ 1 medium red onion - diced or sliced
▢ 1-2 medium jalapenos - diced (remove the seeds if you don’t want it too hot)
▢ 1 teaspoon cumin seeds
▢ 1 teaspoon black mustard seeds - can substitute yellow
▢ 3-4 medium tomatoes - 2 cups diced
▢ 1 teaspoon turmeric
▢ 2 teaspoons curry powder
▢ 2 cups red lentils - rinsed
▢ 1 large sweet potato - peeled and diced into 1-inch cubes
▢ 6 cups vegetable broth - or water

Instructions

Heat a medium pot or Dutch oven to medium heat.
Add the cumin and black mustard seeds. Toast the seeds, stirring them constantly for 1 minute.
Add the onions and jalapenos. Cook for 2-3 minutes until they start to soften. Stir them frequently so they don't stick.
Stir in the tomatoes, turmeric, and curry powder.
Mix in the lentils, sweet potato cubes, and vegetable broth.
Adjust the heat to simmer. Cover and simmer for 15 -20 minutes. Add more broth or water if needed. The lentils should be broken down, and the potatoes, very tender.

Video

Notes

Garnish with lemon wedges or lemon juice, chopped cilantro, or diced red onions.
Skip the first step if you substitute cumin seeds with ½ a teaspoon of ground cumin and mustard seeds with ground pepper or mustard powder.
Use a 15-ounce can of crushed or diced tomatoes for fresh.
For more greens, stir in fresh chopped spinach, thawed frozen spinach, or a cup of frozen peas.
Store leftover dal in an airtight container in the refrigerator for 4 days. You can also freeze it for 3 months.
To cook in the Instant Pot, follow the instructions as written. Cook on high pressure for 5 minutes with 10 minutes of natural pressure release.

Nutrition

Calories: 296kcal (15%)Carbohydrates: 55g (18%)Protein: 17g (34%)Fat: 1g (2%)Saturated Fat: 0.2g (1%)Polyunsaturated Fat: 0.5gMonounsaturated Fat: 0.3gSodium: 979mg (43%)Potassium: 943mg (27%)Fiber: 21g (88%)Sugar: 8g (9%)Vitamin A: 9013IU (180%)Vitamin C: 15mg (18%)Calcium: 68mg (7%)Iron: 6mg (33%)