Indian Black Lentil Dal with California Avocados

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Total Time:

1h 15min

Cook Time:


Prep Time:


Nutritional Highlights (per serving)

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27 g
Total Fat
19 g
Dietary Fiber
17 g
49 g
Total Carbs
 Indian Black Lentil Dal with California Avocados

This black lentil dal recipe makes a hearty vegan entrée. Creamy California Avocados nicely complement the traditional Indian spices.


Serves: 4
cup  whole Indian black lentils (urad dal)
Tbsp.  coconut oil
1/2  tsp.  cumin seeds
  yellow onion, medium, chopped
cup  crushed tomatoes, (8 fluid oz.)
  cloves garlic, crushed
  fresh ginger, finely grated
tsp.  fine grain sea salt
1/2  tsp.  ground turmeric
1/2  tsp.  ground cayenne pepper
1/2  tsp.  garam masala
  serrano chile, finely chopped (seeds and membranes removed to decrease the spice level)
cups  water
  ripe, Fresh California Avocados, peeled, seeded and chopped
Tbsp.  coconut cream
    Fresh cilantro leaves, to garnish

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. The night before cooking the dal, put the black lentils in a bowl and cover with cool water to soak overnight. When you are ready to cook, drain the lentils.
  2. Heat the coconut oil over medium-high heat in a pot or wok, then add the cumin seeds. When the seeds start to sizzle, add the chopped onion and sauté until the onions start to brown.
  3. Add the crushed tomatoes and mix well.
  4. Add the garlic, ginger, salt, turmeric, cayenne pepper, garam masala, and serrano chile and stir to mix everything together.
  5. Sauté for 3 minutes, stirring constantly.
  6. Add the drained lentils and the water and stir. Bring the dal to a simmer, then cover the pot and reduce the heat as necessary to maintain a simmer and cook until the lentils are soft and creamy, about one hour, stirring occasionally. The lentils may soften before then, but if they are creamy yet, let them continue cooking. Once the lentils are finished cooking, if you want to thicken the dal further, continue simmering the dal with the lid off until it has thickened. Taste and add additional salt, if necessary.
  7. Remove the pot/wok from the heat, then stir in the avocados. Divide the dal into four bowls, then swirl in 1 tablespoon of coconut cream into each bowl and garnish with fresh cilantro. Serve immediately with steamed basmati rice.
Calories 480
Total Fat 27 g
Trans Fat 0 g
Saturated Fat 10 g
Unsaturated Fat g
Polyunsaturated Fat mg
Dietary Fiber 19 g
Protein 17 g
Total Carbs 49 g
Cholesterol 0 mg
Sodium 710 mg
Potassium mg
Total Sugar 4 g

Vitamin A 20 mcg; Vitamin C 20 mg; Calcium 76 mg; Iron 6 mg; Vitamin D 0 mcg; Folate 118 mcg; Omega 3 Fatty Acid 0.15 g

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

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Rachael Hutchings

Rachael Hutchings, author of La Fuji Mama, has eaten her way around the world, having lived in a variety of fun food locations, including Paris, Tokyo, Yokohama, Memphis, and Los Angeles. She features recipes that are a fusion of different tastes, influenced by the variety of places she has lived and visited, and the people she has met.

Rachael is a brand advocate. Their content on the California Avocado Commission website and/or blog are part of their partnership with our organization.

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