Description
This Red Lentil Dal recipe is a comforting and aromatic Indian-inspired dish that combines red lentils cooked in creamy coconut milk with a blend of spices and sautéed aromatics. It’s a flavorful, protein-rich vegetarian meal perfect for serving 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
Tempering and Aromatics
- 1/4 cup oil (vegetable or avocado preferred)
- 1 teaspoon whole cumin seeds
- 1 teaspoon whole mustard seeds
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 1 small Thai or Serrano chili, seeded and finely chopped
Spices
- 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
- 1/2 cup tomatoes, chopped and drained OR 2 freshly diced Roma tomatoes
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 red lentils to a boil. Once boiling, reduce the heat to low, partially cover the pot with the lid slightly ajar, and simmer for 15 minutes. Stir often to prevent sticking and cook until the lentils are very soft and most of the liquid is absorbed.
- Temper spices: While the lentils cook, heat oil in a small pan over medium heat. Add the whole cumin 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 just starting to brown. Then add the minced garlic, grated ginger, and chopped chili and sauté for an additional 30 seconds to develop flavors.
- Bloom spices: Sprinkle in the ground cumin, coriander, chili powder, turmeric, and kosher salt. Stir and cook the spice mixture for about 1 minute to bloom the spices and intensify their flavors.
- Add tomatoes: Incorporate the chopped and drained tomatoes into the pan. Cook the tomato mixture for 3 to 5 minutes, stirring occasionally, until the tomatoes have softened and melded with the spices and aromatics.
- Combine and simmer: Pour the tomato and onion mixture into the cooked lentils. If the dal is too thick, add a splash of water to loosen it. Simmer everything together on low heat for 5 minutes, stirring frequently to blend the flavors thoroughly.
- Finish and serve: Remove the pot from heat. Stir in the ghee or butter, fresh lime juice, and chopped cilantro. Adjust seasoning as needed. Serve the dal garnished with extra cilantro and plain yogurt. This dish pairs wonderfully with naan bread, roti, or basmati rice.
Notes
- Rinse red lentils thoroughly before cooking to remove dust and impurities.
- Adjust chili quantity based on your spice preference.
- Use fresh lime juice for the best bright flavor at the end.
- Ghee can be substituted with butter or oil for a vegan version, but omit yogurt garnish for vegan compliance.
- Stir often during cooking to prevent lentils from sticking to the pot.
- This dal thickens as it cools; add water to adjust consistency when reheating.
