Dhaba style Butter Dal Vegan no Onion No Garlic
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A restaurant-style red lentil curry with warming spices, ginger, and tomato, finished with vegan butter tempering. Rich and satisfying without cream, suitable for allium-free diets.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3/4 cup split red lentils ((masoor dal) , see notes for other lentils )
- 3 cups water
- 1 inch ginger julienned or finely chopped
- 1 hot green chili such as serano or indian chili finely chopped or (Use mild chili if you wish)
- 1/2 teaspoon dried fenugreek leaves
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1 medium tomato, chopped small
- 1 tablespoon vegan butter or oil
- 1/2 teaspoon cumin seeds
- 2 bay leaves
- 2 whole cloves
- 1 cinnamon stick
- 2 dried red chilis (use hot Indian or Thai, or for mild use California red or Kashmiri)
- 6 black pepper corns
- 1/2 teaspoon fenugreek leaves
- 2 teaspoon kashmiri chili powder or use paprika
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne or indian chili powder (optional)
- 1 large tomato cubed into 1 inch slices
- cilantro and lemon juice for garnish
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 320mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 138mg
- Calcium
- 39mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 320MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.