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.
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
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
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 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
