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    Home » daal

    Vegan Handi Lentils (Creamy Indian Dal)

    Published: Feb 15, 2022 · Modified: Mar 4, 2022 by Richa 27 Comments

    Jump to Recipe   Print Recipe

    Lovers of lentil Dals and curries will be all over this recipe for Handi Lentils. Brown lentils in a rich and fragrant spiced onion bell pepper tomato yogurt sauce! Serve with rice or naan. Naturally Gluten free & Nut-free version included. No onion option.

    handi lentil curries with a drizzle of cashew cream served with naan

    Lovers of creamy and flavorful lentils – you HAVE to try this recipe for Handi Lentils! Handi dishes are super flavorful curries that are traditionally cooked in a clay pot (handi) over hours. This adds an earthy smoky flavor to the dish. Any pot works to cook and I use a saucepan to cook the lentils.

    Handi dishes also have characteristic spice and sauce. Panch phoron (Indian Bengali 5 spice) or spices such as cumin, nigella and fenugreek seeds, are paired with garam masala or other spices in an onion bell pepper tomato sauce. You can make your own 5 spice mix and use whichever lentils you like to make this Handi Dal.

    vegan handi lentils curry served with naan bread

    Handi cooking usually involves making a flavor packed spiced sauce base which is then mixed with various proteins like lentils, meat, chicken etc. Here, we use brown lentils which taste amazing with the sauce.

    The spices used give it the characteristic Handi flavor. Bengali spice blend called panch phoron:  a mix of mustard seeds, fennel seeds, cumin seeds, fenugreek seeds, and nigella seeds , which get toasted really well to add amazing flavor! Use whichever of these spices you have. See recipe notes for substitutes.

    The tempered spices cook with caramelized onion,  bell pepper, tomato and non dairy yogurt or cashew cream which adds creamy base that goes perfectly with the cooked lentils!

    The longer you simmer the sauce, the stronger the flavor. As with all dishes that use whole spices, these handi lentils will taste phenomenal if given a couple of hours after cooking and it will taste even better the next day.

    handi lentils with cashew cream served on a platter
    For options to make this without nuts, oil or onion, see recipe notes.

    why you will love this dal

    • It’s got layers of flavor from whole spices
    • it uses easily available brown lentils
    • use any whole spices you have. But do try with the listed spices sometime
    • it’s allergy friendly, Glutenfree, Soyfree, Nutfree (depending on your non dairy yogurt )

    MORE INDIAN Main DISHES TO TRY:

    • Navratan Korma 
    • Malai Tofu
    • Butter Tofu
    • IP Tikka Masala Simmer Sauce
    • Tofu Amritsari Masala.GF
    • Madras chili tofu and mushrooms
    • Balti sauce veggies 
    • Mushroom Matar Masala GF

    More Indian Dals to try

    • Masoor dal tadka
    • Spicy Urad dal
    • Turmeric spinach dal- no onion garlic
    • Hariyali dal- spiced greens and lentils 

    Print Recipe
    5 from 13 votes

    Handi Lentils Creamy Indian Dal

    Handi Lentils. Brown lentils in a rich and fragrant spiced onion bell pepper tomato yogurt sauce! Serve with rice or naan. Naturally Gluten free - Nut-free version included. Oilfree and Onion-free options This Handi Dal will taste phenomenally after resting a couple of hours or next day.
    Prep Time15 mins
    Cook Time40 mins
    Total Time55 mins
    Course: Main Course
    Cuisine: American
    Keyword: brown lentil curry, vegan handi curry
    Servings: 4
    Calories: 171kcal
    Author: Vegan Richa

    Ingredients

    Lentils:

    • 1/2 cup (100 g) brown lentils (Sabut Masoor) dry uncooked , or use green or other lentils
    • 2 cups (473.18 ml) water
    • 1/2 teaspoon salt
    • 1 green chili chopped serrano or Indian Chile for hot, or use 1 tablespoon chopped mild green chili
    • 1 cup (133 g) root vegetables such as carrots, sweet potato, parsnip, or a mix of choice

    For the sauce:

    • 1 teaspoon oil
    • 1/2 teaspoon panch phoron , Indian bengali 5 spice, see notes to make your own
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon ground cardamom
    • 1/4 teaspoon smoked paprika or cayenne or Indian red chili powder
    • a good pinch of cinnamon, clove powder, and black pepper
    • 1/2 teaspoon dried fenugreek leaves
    • 1 cup (160 g) chopped onion
    • 1 cup (149 g) chopped bell pepper chopped small
    • 2 ounces (60 g) or 1/4 cup of tomato puree
    • 3 tablespoons yogurt or cashew cream or other non-dairy cream or use thick non dairy milk such as oat milk
    • cilantro , lemon juice, non dairy yogurt or thick non dairy milk for garnish

    Instructions

    • Cook the lentils: Wash the lentils and soak for 10 minutes then drain and add to a saucepan with the water, chilies, vegetables, and salt and cook over medium heat partially covered, until the lentils are cooked to preference.
      Or pressure cook in the instant pot with 1.5 cups water for 14 minutes for brown lentils and 16 for green lentils. Let the pressure releas naturally
    • Make the sauce: Heat oil in a skillet over medium heat. Once the oil is hot, add the panch phoron and cook until the cumin seeds smell fragrant or the mustard seeds start sputtering.
    • Add in all the ground spices and fenugreek leaves and mix. Then add in the onion and a good pinch of salt and cook until the onion is translucent. Then add the peppers and cook for 2 minutes.
    • Then add in the tomato puree and yogurt and a good pinch of salt and mix in and bring to a good simmer.
    • Then add in your cooked lentils with any remaining liquid and 1/2 cup of water. Mix well and bring to good boil. Taste and adjust salt and flavor. Adjust consistency by adding more water if needed or simmer for another 2 mins if you want it thicker.
    • Garnish with cilantro and some lemon juice and optionally drizzle some yogurt or non dairy cream. Serve with roti, Naan, flatbread (regular or glutenfree) or rice.
      Store refrigerated for upto 3 days. Can be frozen for upto 2 months in an airtight container.

    Notes

    Make your own panch phoron:  mix 1 teaspoon each of mustard seeds, fennel seeds, cumin seeds, fenugreek seeds, and nigella seeds and store. use 1/2 teaspoon of the mix . Use whichever spices you have. If you don’t have nigella seeds, use dried onion flakes.
    • To make this nut-free, just omit the cashew cream and use nutfree non Dairy yogurt.
    • To make this Oilfree: toast the whole spices on a dry skillet until cumin seeds change color, then immediately add 2-3 tablespoons of broth. Then add ground spices and bring to a boil, add onion and continue with the recipe. 
    • To make this without Onion: substitute the onion with peeled and thinly sliced zucchini. recipe is garlic free. 

    Nutrition

    Nutrition Facts
    Handi Lentils Creamy Indian Dal
    Amount Per Serving
    Calories 171 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Saturated Fat 1g6%
    Sodium 372mg16%
    Potassium 562mg16%
    Carbohydrates 30g10%
    Fiber 11g46%
    Sugar 6g7%
    Protein 9g18%
    Vitamin A 3618IU72%
    Vitamin C 59mg72%
    Calcium 66mg7%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    a bowl if vegan Indian lentil curry served with a drizzle of cashew cream and naan

    Ingredients:

    • for this dish, I used brown lentils which are cooked with root veggies and green chili
    • as we cook the veggies in water, I recommend sturdy vegetables such as carrots, sweet potato or potatoes
    • whole spices are tempered in oil for that complex flavor:  panch phoron, that’s Indian bengali 5 spice ( mustard seeds , cumin seeds, fennel seeds, fenugreek seeds and nigella seeds). Nigella seeds can be substituted with dried onion flakes.
    • ground spices: coriander, cumin, cardamom, smoked paprika to add some smokyness or use cayenne or Indian red chili powder.  a good pinch of cinnamon, clove powder, and black pepper to round up the flavor
    • chopped onion are caramelized to create the base of the gravy
    • bell pepper are added for color and texture
    • a mix of tomato puree and yogurt or cashew cream created a gorgeous creamy and mild gravy

    Tips:

    • This handi curry will taste phenomenal if given a couple of hours after cooking and it will taste even better the next day.
    • For the panch phoron, instead of nigella seeds, you can use dried onion flakes.
    • To make this nut-free, just omit the cashew cream and use nutfree non Dairy yogurt.
    • see recipe notes for Oilfree and onion-free

    ingredients on a marble countertop

    How to make Handi Lentils:

    lentils and root vegetables in a skillet

    Wash the lentils and soak for 10 minutes then drain and add to a saucepan with the water, chilies, vegetables, and salt and cook over medium heat partially covered, until the lentils are cooked to preference.

    spices toasted in a black skillet

    skillet with toasted whole spices and ground spices

    Make the sauce: Heat oil in a skillet over medium heat. Once the oil is hot, add the panch phoron and cook until the cumin seeds smell fragrant or the mustard seeds start spattering.

    onions and spices in a black skillet

    Add in all the ground spices and fenugreek leaves and mix. Then add in the onion and a good pinch of salt and cook until the onion is translucent.


    skillet with sauteed onion

     

    skillet with brown lentils and bell pepper

    brown lentils and belle peppers in a black skillet

    Then add the peppers and cook for a minute. Then add in the tomato puree and yogurt and mix in and bring to a good simmer.

    cashew cream and tomatoes being added to a skillet

    lentils in cream and tomato gravy

    Then add in your cooked lentils and 1/2 cup of water. Mix well and bring to a good boil. Taste and adjust salt and flavor.

    cooked brown lentils and carrots being added to a skillet

     

    gravy and lentils in a black skillet

    cooked brown lentils simmering in creamy Indian gravy in black skillet

    Simmer for another minute then take off the heat. Garnish with cilantro and some lemon juice. Serve with roti, Naan, flatbread (regular or glutenfree) or rice.

    Storage:

    Stored in an airtight container, this curry should last for 3 days in the fridge.

    handli lentils served with naan bread

     

     

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. genie

      January 23, 2023 at 7:07 pm

      5 stars
      Made this tonight after getting your email about easy vegan dinners for weekdays. It was a hit!

      Reply
      • Vegan Richa Support

        January 26, 2023 at 12:52 pm

        So glad yo enjoy the recipe, Genie!

        Reply
    2. Sarah

      August 23, 2022 at 12:40 pm

      5 stars
      Tonight was the second or third time I’ve made this and I love it! Subtle layers of flavour and just really satisfying to eat. Thank you!

      Reply
      • Vegan Richa Support

        August 24, 2022 at 1:12 pm

        that’s awesome

        Reply
    3. Vanesa

      August 10, 2022 at 8:59 am

      Hi!
      I can’t wait to try this but also question the type of brown lentil to use? In the store the regular brown lentils seem flat and I don’t know if they’re split or not—vs whole? Is there a particular Indian brown lentil that is rounder and less likely to disintegrate?
      I don’t want to end up with mush!!
      Thank you so much!!!

      Reply
      • Richa

        August 10, 2022 at 11:01 am

        You ca mb use green lentils as well. See pictures if brown lentils here https://www.veganricha.com/indian-dals-names/
        I think the shop might be naming the red lentils as brown.

        Reply
    4. Julia

      April 03, 2022 at 7:51 pm

      5 stars
      This was delicious- cooked it a day ahead and made with naan, rice and kachumber salad. Thank you!! 🙏👌🏼

      Reply
      • Vegan Richa Support

        April 06, 2022 at 10:53 am

        yummy

        Reply
    5. Naomi

      April 03, 2022 at 1:51 pm

      5 stars
      This was delicious!

      Reply
      • Vegan Richa Support

        April 06, 2022 at 10:52 am

        thanks for popping in

        Reply
    6. Kristin

      April 01, 2022 at 5:15 pm

      I want to make this but only have ground fenugreek-not leaves or seeds. Is there a subsitute?

      Reply
      • Richa

        April 01, 2022 at 6:25 pm

        Ground fenugreek is ground seeds. Use 1/8 tsp

        Reply
    7. Deanna

      March 04, 2022 at 4:58 pm

      5 stars
      Thank you so much for all your amazing recipes. Vegan Indian food.. I’m I heaven.

      Reply
      • Richa

        March 04, 2022 at 11:11 pm

        ❤️❤️

        Reply
    8. Micky

      February 24, 2022 at 5:55 am

      This looks so yummy! But – which brown lentils to use? There’s so many types of lentils in the store. What is the Indian name for the brown lentils (because I usually look at both the English and the Hindi transliteration on the front of the bag). Thanks!

      Reply
      • Vegan Richa Support

        February 24, 2022 at 10:58 am

        you mean which brand? this article is helpful: http://lentils“>Reply

    9. Sylvia W

      February 21, 2022 at 10:08 am

      5 stars
      Oh goodie! This sounds delectable! It has so many wonderful flavors I am going to try it out on my bestie, who is culinarily curious but wary of hot spices (physically problematic for her). While making this sans pepper/chilies of any sort might be sacrilege, at least she will be able to eat it and experience the other wonderful spices!

      Reply
      • Vegan Richa Support

        February 22, 2022 at 9:12 am

        hope she likes it

        Reply
    10. Maneesha

      February 16, 2022 at 7:35 am

      5 stars
      So. Amazingly. Delicious. Richa, you did it again!! Another beautiful daal recipe! Loved it!! Thank you so much for this beautiful recipe xoxo

      Reply
      • Vegan Richa Support

        February 17, 2022 at 5:05 pm

        ammaaaazzing!

        Reply
    11. Perry

      February 15, 2022 at 5:53 pm

      Thanks for thinking of those of us that have issues with onions/garlic 🙂

      Reply
      • Richa

        February 15, 2022 at 9:42 pm

        ❤️❤️

        Reply
      • Pat

        March 04, 2022 at 2:55 pm

        5 stars
        I love this recipe. I bought the 5 spice specifically for this. It came together fast and easy. It was delish and my house had an amazing aroma!! I ate it with naan but it would be great over a sweet potato. I used carrots and parsnips in mine.

        Reply
        • Richa

          March 04, 2022 at 3:41 pm

          Awesome!!

          Reply
    12. Lisa

      February 15, 2022 at 4:00 pm

      5 stars
      Delicious and easy to make! Will definitely be on rotation for weeknight dinners!

      Reply
      • Richa

        February 15, 2022 at 5:42 pm

        Awesome!!

        Reply
        • Patricia

          April 20, 2022 at 5:18 am

          5 stars
          This was delicious, will definitely be making it again

          Reply

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