CRUNCHY SPICY LENTILS! | Healthy Vegan Movie Snack Series

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while canola oil is more budget-friendly.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley offers similar flavor with fewer calories, while dried cilantro is economical.

Rinse 1.5 cups of yellow mung dal and pick out any pieces of grit.

Fill a pot with water and set it on high heat until boiling.

Turn the heat down to low and simmer the lentils for about 20 minutes until cooked but not mushy.

Drain the lentils well to remove most of the water.

Heat a large frying pan or skillet over high heat.

Add Madress curry powder to the pan to wake up the spices.

Quickly add about 2/3 of the cooked lentils to the pan and mix well.

Cook off any excess moisture from the lentils for about 10 minutes, stirring constantly.

Add salt, garlic powder, onion powder, white pepper, and cayenne powder to the lentils.

Add the remaining lentils to the pan and continue stirring.

Make space in the pan and add 1 tablespoon of coconut oil and red chili flakes.

Mix the lentils into the oil and continue to cook and stir until they become crunchy, about 5 minutes.

Test the lentils for crunchiness and adjust seasonings as needed.

Remove the pan from the stove and let the lentils cool before serving or storing in an airtight container.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens