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Red Lentil Dal Recipe

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  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: main dishes
  • Method: stovetop cooking
  • Cuisine: Indian
  • Diet: Vegetarian

Description

This Red Lentil Dal is a comforting and flavorful Indian dish that’s quick and easy to make. Red lentils are simmered in coconut milk until creamy, then tempered with a fragrant spiced onion and tomato mixture. It’s a hearty and satisfying vegetarian meal that’s perfect for any night of the week.

Ingredients

Units Scale
  • 1 cup dry red lentils, rinsed
  • 2 1/4 cups water
  • 1 cup canned coconut milk
  • 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
  • 1/2 cup tomatoes, chopped and drained OR 2 freshly diced Roma tomatoes
  • 1 small Thai or Serrano chili, seeded and finely chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons ghee or butter
  • 1 tablespoon lime juice, fresh
  • 2 tablespoons cilantro, finely chopped
  • Cilantro, for garnish
  • Plain yogurt, for garnish

Instructions

  1. Cook lentils: In a medium pot over medium-high heat, bring the water, coconut milk, and lentils to a boil. Reduce heat, cover with the lid slightly ajar, and simmer for 15 minutes, stirring often, or until lentils are very soft and most of the water has been absorbed.
  2. Temper spices: While the lentils are cooking, heat oil in a small pan over medium heat. Add cumin seeds and mustard seeds; cook for 1 minute.
  3. Sauté aromatics: Add onion and cook until softened and starting to brown, about 5 minutes. Add chilies, garlic, and ginger; cook for 30 seconds.
  4. Bloom spices: Add ground cumin, coriander, chili powder, turmeric, and salt; cook for 1 minute more.
  5. Add tomatoes: Stir in tomatoes and cook until softened, about 3-5 minutes.
  6. Combine and simmer: Add the tomato and onion mixture to the cooked lentils. Add a splash of water if needed. Cook on low for 5 minutes to blend flavors, stirring often.
  7. Finish and serve: Remove from heat and stir in butter, cilantro, and lime juice. Check seasoning. Garnish with yogurt and extra cilantro. Serve with naan bread, roti, or basmati rice.

Notes

  • Consistency: If the dal becomes too thick, add a splash of water.
  • Chili substitute: If you don’t have fresh chilies, add 1/2 teaspoon cayenne pepper or red pepper flakes with the ground spices.
  • Washing lentils: Rinse lentils in cool water until it runs mostly clear.
  • Coconut milk: You can skip the coconut milk and use only water or broth, but coconut milk adds depth and creaminess.
  • Al dente lentils: For a firmer texture, use slightly less water and cook lentils for 12 minutes, or until just tender.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 480kcal
  • Sugar: 8g
  • Sodium: 860mg
  • Fat: 24g
  • Saturated Fat: 10g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 60g
  • Fiber: 18g
  • Protein: 22g
  • Cholesterol: 30mg

Find it online: https://emilyquickdinners.com/red-lentil-dal-recipe/