Serves: 4
Cooks in: 35 minutes
Difficulty: 3/10
Gluten free



2 cups Red Split Lentils, rinsed  (other lentils of your choice can be used)  

1 Green Chilli, halved  

Thumb size Piece Ginger

Half an Onion, cut into 4 

Dal Masala 

2 tbs Vegetable Oil

1 tbs Fennel Seeds

1 Cinnamon Stick 

1 tbs Mustard Seeds

2 tsp Chilli Powder

2 tsp Turmeric 

2 tsp Fenugreek 

1 tsp Ground Coriander 

2 tsp Ground Cumin 

1 large Onion, chopped small

5 Cloves Garlic, minced

1 Green Chilli, halved length-ways

1 tsp Sea Salt 

3 Large Tomatoes, cubed 

1 cup/250ml Vegan Cream (such as oat or soy) or creamy non-dairy Milk 

Tofu Chicken 

1 tbs Vegetable Oil 

1 Large Block Extra Firm Tofu, water pressed out & torn into small chunks

2 tbs Soy Sauce

1 tbs Garam Masala

Pinch Sea Salt 

Serve with





First up add the rinsed lentils to a medium-sized saucepan and add enough water to cover the lentils by about half an inch. Add the onion, ginger & chilli. Pop a lid on the pan & then place the pan over a low heat to cook for 10-12 minutes.

Meanwhile, to another saucepan or frying pan placed over a low heat add the vegetable oil followed by the fennel seeds, mustard seeds & cinnamon stick to infuse the oil. Let the mix cook away for a minute, you will hear lots of popping!

Next to the pan add the chopped onion, garlic & ground spices. Cook the mixture, whilst stirring constantly for 2-3 minutes before adding the chilli, salt & tomatoes. Let the mixture bubble away for a few minutes before adding the cooked lentils, with around 1 cup/250ml of the lentil cooking water & the vegan cream.

Pop a lid on the pan & let the dal bubble away for 10 minutes.

Just before serving to make the tofu chicken.

Place a non stick frying pan over a medium heat & add a little oil. Add the tofu & saute it for 5-6 minutes, tossing the pan often. Try and get some lovely colour on the tofu. When the tofu is golden & has gone crispy add the garam masala, soy sauce & salt. Cook the tofu for 3 more minutes before serving.

Serve your dal on a bed of rice, with the tofu chicken & salad.

The dal is perfect for meal prep, see the above video for a tutorial. Dal will keep fresh in your refrigerator for up to 5 days.