Red Lentil Dal Recipe

If you’ve ever wanted to discover a dish that’s both comforting and vibrant, the Red Lentil Dal Recipe is your new best friend in the kitchen. This traditional Indian-inspired dish blends tender red lentils with a beautifully spiced, creamy tomato broth, delivering a bowl of warmth and flavor that’s perfect for any day. The balance of aromatic spices, coconut milk, and fresh herbs creates a taste experience that’s rich but never overwhelming, making it as approachable as it is addictive.

Ingredients You’ll Need

The magic of this Red Lentil Dal Recipe comes from a handful of simple but thoughtfully chosen ingredients. Each one plays a crucial role, from the nuttiness of cumin seeds to the brightness of fresh lime juice, creating layers of flavor and a rich texture that makes this dal utterly memorable.

• 1 cup dry red lentils: These cook down to a tender, creamy base that’s both nutritious and quick to prepare.
• 2 1/4 cups water: Essential for cooking the lentils to the perfect softness.
• 1 cup canned coconut milk: Adds a luscious creaminess and subtle sweetness that beautifully balances the spices.
• 1/4 cup oil (vegetable or avocado preferred): Used for tempering spices, helping to release their full flavors.
• 1 teaspoon whole cumin seeds: Adds warm, earthy notes as part of the tempering process.
• 1 teaspoon whole mustard seeds: These pop and lend a sharp, peppery crunch.
• 1 yellow onion, finely chopped: Provides the foundational savory sweetness when sautéed.
• 3 cloves garlic, minced: Boosts the fragrance and depth of the dal.
• 1 tablespoon ginger, freshly grated: Infuses a subtle heat and zing that lifts the whole dish.
• 1/2 cup tomatoes, chopped and drained OR 2 freshly diced Roma tomatoes: Bring acidity and juiciness to balance richness.
• 1 small Thai or Serrano chili, seeded and finely chopped: Adds just the right amount of heat without overpowering.
• 1 teaspoon ground cumin: Deepens the spice profile with its warm, nutty flavor.
• 1/2 teaspoon ground coriander: Offers citrusy, floral undertones.
• 1/2 teaspoon chili powder: For a mild smoky heat.
• 1/2 teaspoon turmeric: Imparts a golden hue and subtle earthiness.
• 1 1/2 teaspoons kosher salt: Balances and enhances all flavors.
• 2 tablespoons ghee or butter: Stirred in at the end for a silky finish and a touch of indulgence.
• 1 tablespoon lime juice, fresh: Brightens the dal with a fresh, tangy pop.
• 2 tablespoons cilantro, finely chopped: Adds a fresh herbaceous note for a perfect finish.
• Cilantro, for garnish: Enhances presentation and adds herbal freshness.
• Plain yogurt, for garnish: Cools the palate and contributes creamy texture.

How to Make Red Lentil Dal Recipe

Step 1: Cook the Lentils

Start by bringing together the rinsed red lentils, water, and coconut milk in a medium pot over medium-high heat. Once boiling, reduce to a simmer with the lid slightly askew. Stir frequently as the lentils plump up and soften, absorbing most of the liquid in about 15 minutes. This creates the creamy base that the dal is built on.

Step 2: Temper the Spices

While the lentils are cooking, heat the oil in a small pan over medium heat. Add the whole cumin and mustard seeds and toast them for about a minute. This step is key to unlocking their nutty, aromatic qualities, setting the foundation for the delicious spiced notes ahead.

Step 3: Sauté Aromatics

Stir in the finely chopped onion and cook until it’s soft and just starting to turn golden—about 5 minutes. Then add the chopped chili, minced garlic, and freshly grated ginger, letting them cook together for 30 seconds to release those incredible savory aromas.

Step 4: Bloom the Ground Spices

Next, add the ground cumin, coriander, chili powder, turmeric, and kosher salt to the pan. Let these spices cook with the onion mixture for about one minute to intensify their flavors and create a warm, fragrant base.

Step 5: Cook the Tomatoes

Fold in the chopped tomatoes and let the mixture simmer until the tomatoes have softened and melded with the spices, roughly 3 to 5 minutes. This adds a lovely tangy sweetness that balances the earthiness of the lentils.

Step 6: Combine and Simmer

Transfer the spiced tomato and onion mixture into the pot with the cooked lentils. If it feels a bit thick, add a splash of water to get the consistency you like. Simmer gently on low heat for another five minutes, stirring often to harmonize all the flavors.

Step 7: Finish and Serve

Remove the pot from heat and stir in the ghee or butter, fresh cilantro, and lime juice. Taste and adjust seasoning if necessary. Spoon the dal into bowls and garnish with a dollop of plain yogurt and a sprinkle of extra cilantro. Serve it warm with your choice of naan, roti, or fragrant basmati rice for a meal that’s as satisfying as it is flavorful.

How to Serve Red Lentil Dal Recipe

Garnishes

Garnishing is where your Red Lentil Dal Recipe truly shines. A spoonful of cooling plain yogurt on top perfectly contrasts the gentle heat of the chili, while a scattering of fresh cilantro leaves adds a bright, fresh finish. These small touches elevate both flavor and presentation.

Side Dishes

This dal pairs beautifully with a range of sides. Fluffy basmati rice is a classic choice, its subtle fragrance enhancing the dal’s rich flavors without overpowering them. For bread lovers, warm naan or roti is perfect for scooping up every last bite, making the meal even more delightful.

Creative Ways to Present

For a fun twist, serve the dal in small bowls alongside an array of chutneys and pickles. Or turn it into a hearty burrito filling paired with fresh greens and a squeeze of lime. These creative presentations show just how versatile your Red Lentil Dal Recipe can be while keeping all the deliciousness intact.

Make Ahead and Storage

Storing Leftovers

Red Lentil Dal Recipe leftovers keep well in an airtight container in the refrigerator for up to four days. The flavors actually deepen as the dal sits, making each reheated portion even tastier.

Freezing

This dal freezes wonderfully. Portion it out into freezer-safe containers and store for up to three months. When you’re ready to enjoy, thaw overnight in the fridge for the best texture.

Reheating

Reheat gently on the stove over low heat, stirring occasionally and adding a splash of water or broth if needed to revive that silky consistency. You can also reheat in the microwave, just make sure to stir midway through warming.

FAQs

Can I use other types of lentils for this recipe?

While red lentils are preferred for their quick cooking time and silky texture, you can experiment with yellow lentils or split peas, but cooking times and texture will vary.

Is this recipe vegan?

This Red Lentil Dal Recipe can be easily vegan by substituting the ghee or butter with coconut oil or a neutral vegetable oil.

How spicy is this dal?

The heat level is mild to moderate, mostly coming from the seeded chili and chili powder, but you can adjust or omit the chili to suit your spice preference.

Can I make this dal in advance for meal prep?

Absolutely! It holds up beautifully in the fridge for several days and makes for a nourishing, ready-to-eat lunch or dinner.

What can I serve with dal for a complete meal?

Dal pairs wonderfully with basmati rice or Indian breads like naan and roti. You can also add a side of sautéed greens or a simple cucumber salad for balance.

Final Thoughts

I can’t recommend this Red Lentil Dal Recipe enough for anyone looking to add a soulful, fragrant dish to their meal rotation. It’s approachable, packed with layers of flavor, and nourishing in every way. Once you try it, I bet it’ll become one of your go-to dishes to share with friends and family too!

Red Lentil Dal Recipe

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4.1 from 25 reviews

• Author: admin
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This comforting Red Lentil Dal recipe offers a rich, creamy blend of red lentils simmered with aromatic spices, coconut milk, and fresh ingredients. Perfect as a hearty vegetarian main dish or side, it is infused with the warmth of cumin, mustard seeds, turmeric, and fresh chili, balanced with lime juice and garnished with cilantro and yogurt for a vibrant finish.

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Ingredients

Scale 1x2x3x

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

Fresh 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

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Instructions

1. 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 heat to low, cover the pot with the lid slightly ajar, and simmer for about 15 minutes. Stir often and cook until the lentils are very soft and most of the liquid has been absorbed.
2. Temper spices: While the lentils cook, heat the oil in a small pan over medium heat. Add the whole cumin seeds and mustard seeds, cooking for about 1 minute until they start to pop and release their aroma.
3. Sauté aromatics: Add the finely chopped onion to the pan and cook until softened and starting to brown, approximately 5 minutes. Then add the minced garlic, freshly grated ginger, and finely chopped chili; cook for an additional 30 seconds to release their flavors.
4. Bloom spices: Stir in the ground cumin, ground coriander, chili powder, turmeric, and kosher salt. Cook this spice mixture for another minute to deepen the flavor.
5. Add tomatoes: Incorporate the chopped and drained tomatoes into the pan and cook for 3 to 5 minutes until the tomatoes soften and meld with the spices.
6. Combine and simmer: Transfer the tomato and onion mixture into the pot with the cooked lentils. If the dal appears too thick, add a splash of water to loosen it. Simmer on low heat for 5 minutes, stirring often to blend the flavors fully.
7. Finish and serve: Remove the dal from heat and stir in the ghee or butter, fresh cilantro, and lime juice. Taste and adjust seasoning as needed. Garnish with additional cilantro and a dollop of plain yogurt. Serve warm alongside naan bread, roti, or basmati rice.

Notes

• Rinsing lentils removes excess starch and prevents overly mushy dal.
• Slightly ajar lid allows steam to escape and prevents the dal from boiling over.
• Adjust chili quantity to your preferred heat level; omit if sensitive to spice.
• Use ghee for a richer, traditional flavor or butter as an alternative.
• Dal thickens as it cools; add water to reach preferred consistency before serving.
• This dish pairs wonderfully with Indian breads or plain basmati rice for a complete meal.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian