20-Minute Red Lentil Dal

Name: 20-Minute Red Lentil Dal
Prep time: 10 min
Cook time: 33 min
Total time: 43 min
Yield: Serves 8
Ingredients: 250g Red Lentils; 1 Onion; 3 cloves Garlic; 1 tbsp Ginger; 1 tsp Ground Turmeric; 1 tsp Ground Cumin; 1 tsp Garam Masala; 400g Chopped Tomatoes; 700ml Water; 2 tbsp Oil; Handful Coriander

Recipe by Priya Nair ZestyPlate Kitchen

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A fast, comforting red lentil dal with warming spices, ready in about 20 minutes.

This is the cake to know by heart: one bowl, a whisk, pantry staples, and no eggs or dairy - yet it bakes up impossibly moist and deeply chocolatey. Olive oil keeps it tender for days and adds a subtle fruitiness. It's accidentally vegan, endlessly reliable, and exactly what you want when a chocolate craving strikes.

Prep 10 min Cook 33 min Total 43 min Easy

Ingredients

250g Red Lentils
1 Onion
3 cloves Garlic
1 tbsp Ginger
1 tsp Ground Turmeric
1 tsp Ground Cumin
1 tsp Garam Masala
400g Chopped Tomatoes
700ml Water
2 tbsp Oil
Handful Coriander

Preparation

Rinse the red lentils in a sieve until the water runs clear.
Heat the oil in a saucepan and soften the chopped onion for 5 minutes, then add the garlic, ginger, turmeric and cumin and cook for a minute until fragrant.
Stir in the chopped tomatoes and cook for 2 minutes, then add the rinsed lentils and water.
Bring to the boil, then simmer, stirring now and then, for about 15 minutes until the lentils collapse into a thick, soft dal - add a splash more water if it gets too thick.
Season well with salt, stir through the garam masala, and finish with a squeeze of lemon and a scatter of coriander. Serve with rice or flatbread.

Tips from the ZestyPlate Kitchen

Use warm coffee instead of water to deepen the chocolate flavour (you won't taste coffee).
Don't skip the vinegar - it reacts with the baking soda to give a light, risen crumb.
The batter is meant to be thin and pourable; resist adding more flour.
Cool fully before glazing so the topping doesn't slide off.

Frequently Asked Questions

Yes - it contains no eggs or dairy. Just check your sugar and cocoa are vegan if that matters to you.

Yes - divide between a lined muffin tin and reduce the bake time to about 18-20 minutes.

Oil keeps the cake moist longer than butter and adds a subtle savoury-fruity note that pairs beautifully with dark chocolate.