Vegan Yam Eggplant Dal

Quick, easy, and tasty Indian-inspired vegan dal. Serve over rice or other grain. I prefer rice prepared with cardamom pods and cloves.

Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hrs
Servings:
4
Yield:
4 servings

Ingredients

  • vegetable oil as needed

  • 1 medium yam, peeled and cut into 3/4-inch cubes

  • 1 medium onion, cut into 1/2-inch cubes

  • 1 large eggplant, peeled and cut into 1-inch cubes

  • 1 tablespoon whole coriander seeds

  • 1 tablespoon ground cumin

  • ¼ teaspoon red pepper flakes

  • ½ teaspoon salt

  • 2 ½ cups hot water

  • 1 cup red lentils

Directions

  1. Heat oil over medium heat in a large skillet. Cook and stir yams in the hot oil until 1 side is golden, about 5 minutes. Add onions and saute until softened and golden, about 5 minutes, or longer if you like more color. Stir in eggplant, coriander, cumin, red pepper flakes, and salt. Cook and stir mixture until glaze is just about to burn, 5 to 7 minutes more.

  2. Reduce heat to low and deglaze the pan by pouring in some of the hot water and scraping up browned bits. Add red lentils and remaining water. Cover and let simmer until lentils and vegetables are soft, about 30 minutes.

Nutrition Facts (per serving)

379 Calories
5g Fat
70g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 379
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Sodium 315mg 14%
Total Carbohydrate 70g 26%
Dietary Fiber 26g 92%
Total Sugars 7g
Protein 16g
Vitamin C 26mg 128%
Calcium 93mg 7%
Iron 6mg 32%
Potassium 1754mg 37%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.