Description
A comforting and flavorful Red Lentil Dal recipe that combines tender red lentils with aromatic spices, coconut milk, and fresh ingredients for a creamy, delicious Indian-inspired dish perfect for a hearty meal.
Ingredients
Scale
Lentils and Liquids
- 1 cup dry red lentils, rinsed
- 2 1/4 cups water
- 1 cup canned coconut milk
Spices and Oils
- 1/4 cup oil (vegetable or avocado preferred)
- 1 teaspoon whole cumin seeds
- 1 teaspoon whole mustard seeds
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1/2 teaspoon turmeric
- 1 1/2 teaspoons kosher salt
Vegetables and Aromatics
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 1/2 cup tomatoes, chopped and drained OR 2 freshly diced Roma tomatoes
- 1 small Thai or Serrano chili, seeded and finely chopped
Finishing Ingredients
- 2 tablespoons ghee or butter
- 1 tablespoon lime juice, fresh
- 2 tablespoons cilantro, finely chopped
- Cilantro, for garnish
- Plain yogurt, for garnish
Instructions
- Cook lentils: In a medium pot over medium-high heat, bring the water, coconut milk, and rinsed lentils to a boil. Reduce the heat to low, cover with the lid slightly ajar, and simmer for 15 minutes, stirring often until the lentils are very soft and most of the water has been absorbed.
- Temper spices: While the lentils are cooking, heat oil in a small pan over medium heat. Add the whole cumin seeds and mustard seeds; cook them for about 1 minute until they start to crackle and release their aroma.
- Sauté aromatics: Add the finely chopped onion to the pan and cook until softened and beginning to brown, about 5 minutes. Then add the seeded and chopped chili, minced garlic, and freshly grated ginger; cook for an additional 30 seconds to release their flavors.
- Bloom spices: Stir in the ground cumin, ground coriander, chili powder, turmeric, and kosher salt; cook the spice mixture for 1 minute more to deepen the flavor.
- Add tomatoes: Mix in the chopped and drained tomatoes and cook until they soften, about 3-5 minutes, stirring occasionally.
- Combine and simmer: Pour the tomato and onion spice mixture into the cooked lentils. If the mixture looks too thick, add a splash of water to loosen it. Cook everything together on low heat for 5 minutes to blend the flavors, stirring often to prevent sticking.
- Finish and serve: Remove the pot from heat and stir in the ghee or butter, freshly chopped cilantro, and lime juice. Adjust seasoning as needed. Garnish with plain yogurt and additional cilantro. Serve hot with naan bread, roti, or basmati rice for a satisfying meal.
Notes
- Be sure to rinse the red lentils thoroughly before cooking to remove any dust or debris.
- Adjust the chili amount depending on your heat preference; removing the seeds reduces spiciness.
- If you prefer a thinner dal, add more water or coconut milk during simmering.
- The turmeric powder adds both color and a warm earthy flavor, but can be omitted if unavailable.
- Ghee boosts richness but can be substituted with butter or oil for a dairy-free version.
- Leftover dal keeps well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
