Turnip the Beets

Eric Sharp’s Easy Peasy Plant-Based Dal

Mar 8, 2022

3 min read

Eric Sharp’s Easy Peasy Plant-Based DalEric Sharp’s Easy Peasy Plant-Based Dal

Over the span of his 16-year career, Eric Sharp has refined his eating habits to maximize performance both onstage and on the road. As part of a larger self-improvement strategy the practice has served him well too. 

In fact, the vegan DJ points to his energy levels as a major reason for his success. With it as a signature of sorts, he has landed gigs at major music events like Outside Lands, SXSW, and Coachella. He even held down a residency at leading Los Angeles’ dance music fixture Sound Nightclub. 

In his refreshing new track “Like Water” from a forthcoming EP, he teams up with Doe Paoro to deliver a tall cool glass of nostalgia with a splash of down-tempo tech house. The track also undulates with cool progressions, nestling into a sweet spot somewhere between timeless exertion and peak euphoria. 

“I've eaten a plant-based diet for over 20 years now. In the beginning, it was way more difficult to find suitable options when dining out. Before every trendy restaurant had vegan and gluten-free menu items, I learned that a great cuisine choice which could accommodate my needs was Indian food,” Sharp told Festival Insider. 

“I have a few favorites ranging from vegetable biryani to aloo gobi to bhindi masala, but almost every time in addition to those straight-up vegetable dishes I would get an order of dal. It was always creamy, and delicious, and filling. Now that I spend way more time cooking instead of eating out, I look for whole foods with as little processing as possible.”

Beyond the explosive flavor packed into each bite, Sharp’s super simple recipe is also great fuel for gym rats.  


“It can be eaten warm as a soup, or I also like to use it as a dip once it's been in the fridge and thickened.” He explained. “Having lentils as a base makes this meal high in protein and nutrient-dense, which is a huge bonus when you spend a lot of time exercising and need the right macronutrients to build muscle.” 

For those who like to plan ahead to eat healthy and save money, Sharp says this recipe is a handy one to have around too. It can be made in bulk, frozen, and reheated at the drop of a hat.  

“More than anything,” Sharp smiled hungrily. “I love making dal because it tastes good and I feel energized with it in my belly!”

Eric CookingEric Cooking



2 cups red lentils

2 tsp salt

1 tsp garam masala

1 tsp coriander

¾ cumin

¾ tsp turmeric

¼ tsp dried red chili pepper

8 tbs (1 stick) vegan butter (try: Miyoko’s Cultured butter)

Cooked LentilsCooked Lentils


Plain vegan yogurt (try: Kite Hill)

Micro greens


1. Sort and rinse the lentils.

2. Add 5 cups of water to a medium-sized pot. Bring to a boil and add the lentils. Once it comes to a boil again, skim off the foam that rises to the top.

3. Stir in the salt and spices until evenly mixed.

4. Turn down the heat to low and cover for 45 minutes. Give it a stir every 8-10 minutes to prevent burning at the bottom.

5. Remove the lid and let cook for an additional 15 minutes (stirring every 5 minutes) or until the dal reaches your desired consistency. Note: It’ll water down slightly when you add the butter, so be mindful of that when deciding how thick you want it.

6. Turn off the heat, add the butter, and cover. Once the butter has melted, mix it in until it’s evenly incorporated.

7. Garnish it with some yogurt or microgreens (optional). 

8. You’re all done! Enjoy!

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