Description
This Red Lentil Dal recipe is a comforting, aromatic Indian-inspired dish featuring tender red lentils simmered in coconut milk and tempered with a blend of fragrant spices. With vibrant flavors from cumin, mustard seeds, turmeric, and fresh aromatics like ginger, garlic, and chili, it offers a rich, creamy texture and a delightful balance of heat and citrus. Perfect for a wholesome, vegetarian meal served with naan, roti, or basmati rice.
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
Aromatics and Vegetables
- 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 Touches
- 2 tablespoons ghee or butter
- 1 tablespoon fresh lime juice
- 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 frequently, until the lentils become very soft and the majority of the liquid has been absorbed.
- Temper spices: While the lentils cook, heat the oil in a small pan over medium heat. Add the whole cumin seeds and mustard seeds and cook for about 1 minute until they begin to pop and release their aroma.
- Sauté aromatics: Add the finely chopped onion to the pan and cook for approximately 5 minutes until softened and beginning to brown. Then add the minced garlic, freshly grated ginger, and chopped chili and cook for another 30 seconds to release their flavors.
- Bloom spices: Stir in the ground cumin, ground coriander, chili powder, turmeric, and kosher salt. Cook this spice mixture for around 1 minute more, stirring constantly to prevent burning and allow the spices to bloom.
- Add tomatoes: Mix in the chopped and drained tomatoes, cooking the mixture for 3 to 5 minutes until the tomatoes soften and meld with the spices and aromatics.
- Combine and simmer: Pour the tomato and onion spice mixture into the pot of cooked lentils. If the dal seems too thick, add a splash of water. Cook on low heat for 5 minutes, stirring often to allow the flavors to blend together fully.
- Finish and serve: Remove the dal from heat and stir in the ghee or butter, chopped cilantro, and fresh lime juice. Adjust the seasoning by tasting and adding salt if necessary. Garnish with additional cilantro and a dollop of plain yogurt. Serve warm with naan, roti, or basmati rice.
Notes
- Rinsing the lentils before cooking helps remove excess starch and can prevent clumping.
- Adjust the amount of chili according to your preferred heat level; you can omit the chili for a milder dal.
- Use ghee or butter for a richer flavor, or substitute with a vegan butter alternative if desired.
- This dal can be stored refrigerated for up to 4 days and reheated gently on the stovetop with a splash of water.
- Serves well as a side dish or a hearty main when paired with rice or flatbreads.
