Description
This Red Lentil Dal recipe is a hearty and comforting Indian-inspired dish featuring tender red lentils simmered with coconut milk and a flavorful blend of spices. Aromatics like garlic, ginger, and chilies are sautéed and combined with tempered whole cumin and mustard seeds to create a rich curry base. Finished with fresh lime juice, cilantro, and a dollop of yogurt, this dal is perfect served alongside naan, roti, or basmati rice for a satisfying meal.
Ingredients
Scale
Lentils and Liquids
- 1 cup dry red lentils, rinsed
- 2 1/4 cups water
- 1 cup canned coconut milk
Spices and Seasonings
- 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 fresh ginger, grated
- 1/2 cup tomatoes, chopped and drained OR 2 freshly diced Roma tomatoes
- 1 small Thai or Serrano chili, seeded and finely chopped
Fats and Finishing Ingredients
- 1/4 cup oil (vegetable or avocado preferred)
- 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, combine the rinsed red lentils, water, and coconut milk. Bring to a boil, then reduce the heat to low, cover the pot with the lid slightly ajar, and let the lentils simmer for about 15 minutes. Stir often and cook until the lentils are very soft and most of the liquid has been absorbed.
- Temper spices: While the lentils are cooking, heat the oil in a small pan over medium heat. Add the whole cumin seeds and mustard seeds. Cook for about 1 minute until they start to pop 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 chopped chili, minced garlic, and grated ginger. Sauté for 30 seconds to release their flavors.
- Bloom spices: Stir in the ground cumin, ground coriander, chili powder, turmeric, and kosher salt into the aromatic mixture. Cook for an additional 1 minute to allow the spices to bloom and deepen in flavor.
- Add tomatoes: Mix in the chopped and drained tomatoes or fresh diced Roma tomatoes. Cook the mixture until the tomatoes soften, about 3 to 5 minutes, stirring occasionally.
- Combine and simmer: Transfer the tomato and onion spice mixture into the pot with the cooked lentils. If the mixture is too thick, add a splash of water. Let everything simmer together on low heat for 5 minutes, stirring often to blend the flavors.
- Finish and serve: Remove the pot from the heat. Stir in the ghee or butter, fresh lime juice, and chopped cilantro. Taste and adjust the seasoning if needed. Garnish the dal with additional cilantro and a spoonful of plain yogurt. Serve hot with naan, roti, or basmati rice.
Notes
- Red lentils cook quickly and tend to become mushy, which is perfect for dal but not suitable if you want lentils to hold their shape.
- Adjust chili quantity according to your preferred spice level.
- Using coconut milk adds rich creaminess and subtle sweetness, but you can substitute with heavy cream or omit for a lighter version.
- Ghee adds a traditional nutty flavor but butter or oil can be used as alternatives.
- Leftover dal can be refrigerated for up to 3 days and reheated gently with a splash of water to loosen.
