As the sun dips below the horizon and the chilly evening air sets in, I crave a meal that not only warms the body but also nourishes the soul. That’s when I turn to my hearty Oven-Baked Traybake Lemon Dal with Pickled Green Chillies. This vibrant dish, soaked in the aromatic essence of roasted spices and fresh lemons, transforms simple ingredients into an extraordinary comfort food experience.
I discovered this traybake method during a busy week when I needed a hands-off recipe that didn’t compromise on flavor. It effortlessly melds the creaminess of split red lentils with a tangy splash of lemon, creating a dish that delights both vegans and vegetarians alike. Plus, with the easy addition of crunchy pickled chillies, each bite becomes a dance of warmth and zest. Perfect for a cozy dinner at home or to impress friends at your next gathering, this recipe is your go-to for any occasion. Let’s dive in and bring a little sunshine to your weeknight meals!
Why is Traybake Lemon Dal a Must-Try?
Comforting and Creamy: This hearty dish effortlessly combines split red lentils and creamy coconut milk, ensuring each spoonful is nothing short of blissful.
Hands-Off Cooking: Enjoy a simple, oven-baked method that allows you to set it and forget it, perfect for busy weeknights.
Vibrant Flavors: The zesty lemon and roasted spices infuse every bite with a delightful brightness that’s simply irresistible.
Adaptable Recipe: Whether you’re vegan or simply looking to load up on veggies, this dish allows for easy swaps and additions for a personalized twist.
Crowd-Pleasing Appeal: Serve it up at gatherings or cozy dinners, and watch as it brings everyone together with its warm, inviting aroma and rich taste.
Traybake Lemon Dal Ingredients
For the Dal
- Coriander Seeds – Provides warm, aromatic notes; can use ground coriander for convenience.
- Cumin Seeds – Adds depth of flavor; ground cumin can substitute if needed.
- Plum Tomatoes (2 x 400g tins) – Offers sweetness and acidity; fresh tomatoes can be used, adjust for moisture content.
- Ghee or Cooking Oil (2 tablespoons) – For roasting and flavor; use coconut oil for a vegan alternative.
- Unwaxed Lemons (2) – Zest and juice enhance brightness; regular lemons are fine, but taste could be slightly different.
- Ginger (thumb-sized piece, peeled) – Imparts heat and flavor; use ground ginger in a pinch (1 teaspoon).
- Garlic (8 cloves, sliced) – Provides aromatic flavor; can reduce per personal taste.
- Green Chillies (2, sliced) – Adds heat and vibrant flavor; omit for a milder dish.
- Golden Caster Sugar (2 teaspoons) – Balances acidity; can substitute with any sugar or maple syrup.
- White Wine Vinegar (50ml) – For acidity; lemon juice can replace if necessary.
- Sea Salt (1 teaspoon) – Enhances all flavors; adjust to taste.
- Fresh Coriander (30g, chopped) – Adds freshness; can substitute with parsley if desired.
- Ground Turmeric (1 teaspoon) – Adds color and health benefits; mustard powder can replace but will change flavor.
- Cinnamon Stick (1) – Provides warmth and sweetness; powdered cinnamon can substitute (1/2 teaspoon).
- Kashmiri Chilli Powder (1 tablespoon) – For color and mild heat; regular chilli powder can be used in half the amount.
- Yellow Mustard Seeds (1 tablespoon) – Adds a pungent flavor; can skip if unavailable.
- Split Red Lentils (300g) – Main protein source, adds creaminess; other lentils may not hold up the same.
- Coconut Milk (1 x 400ml tin) – Creates a creamy texture; almond milk can be used, but adjust thickness.
- Hot Vegetable Stock (800ml) – Adds depth; water can substitute but will dilute flavor.
- Paneer or Firm Tofu (250g) – Offers protein and texture; tempeh can replace for a different flavor profile.
For the Pickled Chillies
- Green Chillies (2, sliced) – Adds a kick and vibrant flavor; perfect for those who enjoy a bit of spice.
- Golden Caster Sugar (2 teaspoons) – Balances the heat; can substitute with any sugar or honey.
- White Wine Vinegar (50ml) – Complements the heat; apple cider vinegar can be a great alternative.
- Sea Salt (a pinch) – Enhances flavors; adjust to your preference.
- Lemon Zest (from 1 lemon) – Adds extra brightness; ensure to keep it fresh.
- Fresh Coriander (15g, chopped) – Elevates the freshness; can use mint for a different flavor profile.
Each ingredient in this Traybake Lemon Dal with Pickled Green Chillies plays a vital role, creating a symphony of flavors that comes together to form this delightful, comforting dish.
How to Make Traybake Lemon Dal
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Preheat Oven: Start by preheating your oven to 220°C (or 200°C for fan ovens). This ensures everything roasts perfectly from the start.
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Roast Spices: Spread the coriander seeds and cumin seeds on a baking tray and roast them for about 2-4 minutes until fragrant. Once done, crush them for maximum flavor release.
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Crush Tomatoes: Drain the tinned plum tomatoes and lightly crush them directly on the baking tray. Spread them out evenly, creating a luscious base for the dish.
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Roast Tomatoes: Add ghee, lemon zest, ginger, and garlic to the tray. Toss everything together and roast for approximately 30 minutes, or until everything is nicely caramelized.
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Make Quick Pickle: In a separate bowl, combine sliced green chillies, sugar, white wine vinegar, salt, and lemon zest. Mix well, then stir in the chopped coriander and refrigerate to let the flavors meld.
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Add Lentils and Spices: Remove the tomatoes from the oven and stir in the turmeric, cinnamon stick, Kashmiri chilli powder, mustard seeds, red lentils, coconut milk, and hot vegetable stock. Cover with foil and bake for around 40 minutes.
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Add Paneer: After baking, stir the dal. Season it with salt, then add paneer or tofu. Squeeze over some lemon juice and pop it back in the oven for another 15 minutes to meld the flavors.
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Finish and Serve: Once the dal is creamy and has golden edges, serve it hot with rice, parathas, chutney, and your quick-pickled mixture for an extra zesty kick.
Optional: Garnish with a sprinkle of fresh coriander for that vibrant touch.
Exact quantities are listed in the recipe card below.
Expert Tips for Traybake Lemon Dal
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Watch the Roasting: Ensure spices don’t burn during roasting; keep an eye on them and stir if needed to release maximum flavor without bitterness.
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Lentils Timing: Lentils need to cook evenly—make sure your baking dish is tightly covered to trap steam, checking for doneness halfway through.
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Customize Your Heat: Adjust the spice levels in your Traybake Lemon Dal by modifying the number of chillies; feel free to omit them for a milder taste.
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Pickling Ahead: Prepare the pickled chillies in advance for deeper flavor development. They can be refrigerated for up to a week!
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Proper Storage: This dish is great for meal prep; store leftovers in an airtight container for up to 7 days, allowing flavors to deepen.
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Serving Suggestions: For a delightful presentation, garnish your dal with fresh coriander and serve with warm naan or rice to soak up the rich flavors.
Make Ahead Options
This Oven-Baked Traybake Lemon Dal with Pickled Green Chillies is perfect for busy home cooks looking to save time! You can prepare the base of the dal and pickled chillies up to 24 hours in advance. To do this, simply roast the spices, tomatoes, and other ingredients as instructed, then allow the mixture to cool before transferring it to an airtight container. Refrigerate it until you’re ready to finish the dish. On the day of serving, simply add the coconut milk, vegetable stock, and lentils, cover with foil, and bake as directed. This method not only saves you time but ensures that the flavors meld beautifully, resulting in a delicious meal that tastes just as fresh!
What to Serve with Traybake Lemon Dal?
Elevate your dining experience by pairing this vibrant dish with complementary sides that enhance its rich flavors.
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Basmati Rice: The fluffy texture of basmati rice soaks up the creamy dal, creating a delicious harmony of flavors.
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Warm Naan: Soft, pillowy naan is perfect for scooping up each savory bite, making your meal a fun, interactive experience.
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Creamy Coconut Yogurt: A dollop of coconut yogurt adds a cool, creamy contrast to the warm spices, enriching each mouthful.
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Crispy Papadums: These crunchy snacks add an exciting texture that contrasts beautifully with the creaminess of the dal.
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Spiced Pickled Vegetables: Bright and tangy, a side of pickled vegetables echoes the zesty notes of the dal while adding extra crunch.
Pairing these delightful sides with your Traybake Lemon Dal ensures a memorable meal that brings comfort and joy to your table.
Traybake Lemon Dal Variations
Feel free to make this comforting dish your own with these delightful twists and substitutions.
- Chickpea Swap: Substitute paneer with chickpeas for a budget-friendly, protein-rich option that pairs beautifully with the spices.
- Seasonal Veggies: Add in chopped seasonal vegetables like spinach or bell peppers towards the end of cooking for an extra nutritional boost.
- Creamy Dream: Swap coconut milk with cashew cream for a richer, nutty texture that elevates the creaminess of the dal.
- Herbal Infusion: Mix in fresh mint or basil instead of coriander for a refreshing shift in flavor that surprises the palate.
- Zesty Boost: Add zest from a lime or grapefruit along with the lemon for a playful citrus twist that brightens every spoonful.
- Heat Up: For those who crave more spice, consider adding a dash of cayenne pepper or extra Kashmiri chilli powder for an additional kick.
- Protein Power: Use seitan for a hearty, meat-like texture, perfect for those looking to maintain a protein-rich meal while keeping it plant-based.
- Onion Crunch: Top with crispy fried onions or garlic chips before serving for a delightful crunch that complements the creamy dal beautifully.
How to Store and Freeze Traybake Lemon Dal
Fridge: Store your leftover Traybake Lemon Dal in an airtight container for up to 7 days. The flavors will deepen as it sits, enhancing the overall taste.
Freezer: For longer storage, freeze the dal in individual portions using freezer-safe containers. It can last for up to 3 months; simply thaw in the fridge before reheating.
Reheating: To reheat, gently warm in a saucepan over low heat, adding a splash of vegetable stock or water if it seems too thick. Serve hot with warmed rice or flatbreads.
Meal Prep: This dish is ideal for meal prep! Make a double batch and freeze half for a quick, satisfying meal on busy nights.
Traybake Lemon Dal with Pickled Green Chillies Recipe FAQs
How do I select ripe tomatoes for this recipe?
Absolutely! Look for plum tomatoes that are deep red and firm, with smooth skin. Avoid any with dark spots or wrinkled skin, as they may be overripe. You can also go for fresh tomatoes, but remember to adjust the moisture content accordingly!
What’s the best way to store leftover Traybake Lemon Dal?
For sure! Once cooled, store your leftover Traybake Lemon Dal in an airtight container in the fridge for up to 7 days. The flavors actually deepen over time, so it can taste even better the next day!
Can I freeze Traybake Lemon Dal for later use?
Yes, indeed! To freeze, allow the dal to cool completely, then portion it into airtight, freezer-safe containers. It can last for up to 3 months. When you’re ready to enjoy, thaw in the fridge overnight.
What should I do if my lentils aren’t cooking properly?
Not a problem, just check that your dish is tightly covered during the baking process. If they seem too dry, add a splash of vegetable stock or water. Stir halfway through to encourage even cooking and make sure they’re tender.
Are there any dietary considerations for pets regarding this recipe?
Great question! While the ingredients are vegan and vegetarian-friendly, be cautious with spices like garlic and onions, as they can be harmful to pets. It’s best to keep the dish away from furry friends and serve them something safe.
Can I adjust the spice levels of the Traybake Lemon Dal?
Certainly! If you prefer a milder flavor, simply reduce the amount of green chillies or omit them entirely. This recipe is quite adaptable, so feel free to experiment with the heat to suit your taste!
Savory Traybake Lemon Dal with Zesty Pickled Green Chillies
Ingredients
Equipment
Method
- Preheat Oven: Start by preheating your oven to 220°C (or 200°C for fan ovens). This ensures everything roasts perfectly from the start.
- Roast Spices: Spread the coriander seeds and cumin seeds on a baking tray and roast them for about 2-4 minutes until fragrant. Once done, crush them for maximum flavor release.
- Crush Tomatoes: Drain the tinned plum tomatoes and lightly crush them directly on the baking tray. Spread them out evenly, creating a luscious base for the dish.
- Roast Tomatoes: Add ghee, lemon zest, ginger, and garlic to the tray. Toss everything together and roast for approximately 30 minutes, or until everything is nicely caramelized.
- Make Quick Pickle: In a separate bowl, combine sliced green chillies, sugar, white wine vinegar, salt, and lemon zest. Mix well, then stir in the chopped coriander and refrigerate to let the flavors meld.
- Add Lentils and Spices: Remove the tomatoes from the oven and stir in the turmeric, cinnamon stick, Kashmiri chilli powder, mustard seeds, red lentils, coconut milk, and hot vegetable stock. Cover with foil and bake for around 40 minutes.
- Add Paneer: After baking, stir the dal. Season it with salt, then add paneer or tofu. Squeeze over some lemon juice and pop it back in the oven for another 15 minutes to meld the flavors.
- Finish and Serve: Once the dal is creamy and has golden edges, serve it hot with rice, parathas, chutney, and your quick-pickled mixture for an extra zesty kick.