If you love rich, comforting flavors that come together effortlessly, then this Indian Red Lentil Dahl Recipe is going to be your new obsession. This dish boasts a beautiful balance of spices, creamy coconut milk, and tender red lentils, making it an incredibly flavorful, nourishing, and cozy meal perfect for any day you want to dive into a bowl of warmth and soul-satisfying goodness.
Ingredients You’ll Need
All you really need for this Indian Red Lentil Dahl Recipe are simple, wholesome ingredients that pack a punch in flavor and texture. Each component is thoughtfully chosen to create the perfect harmony of spice, creaminess, and earthiness that makes this dahl unforgettable.
- Coconut oil or neutral oil (1-2 tbsp): For frying the aromatics and gently releasing their flavors.
- Chopped onions (2): Adds sweetness and depth when sautéed.
- Minced garlic (4 cloves): Brings a pungent, aromatic boost to the base.
- Minced ginger (2 tsp): Adds a fresh, zesty warmth, balancing spices beautifully.
- Turmeric (1 tsp): For that golden hue and subtle earthiness.
- Coriander (1 tsp): Offers a citrusy undertone that brightens the dish.
- Cumin (1 tsp): Infuses an unmistakable warm and nutty aroma.
- Red paprika powder (1 tsp): For mild heat and vibrant color.
- Garam masala or curry powder (1 tsp): A fragrant spice blend to deepen flavor complexity.
- Dry red lentils (1⅔ cups or 300 g): The heart of the dish, tender and protein-packed.
- Vegetable broth (3¼ cups or 780 ml): Creates a flavorful cooking liquid enhancing the lentils.
- Coconut milk (1 cup or 240 ml): Adds luscious creaminess and subtle sweetness.
- Strained or chopped tomatoes (1 cup or 240 ml, optional): Provides a tangy brightness and body.
- Salt and pepper: Essential to balance and enhance all flavors.
- Coconut sugar (2 tsp): Just a touch to balance acidity and spice.
- Lime or lemon juice (2-3 tbsp): Adds a fresh zing to brighten the final dish.
How to Make Indian Red Lentil Dahl Recipe
Step 1: Sauté the Aromatics
Start by warming the coconut oil in a skillet or saucepan. Toss in the chopped onions and let them soften and turn translucent, about 2 to 3 minutes. Add the minced garlic and ginger, stirring them until you catch their fragrant aroma. Then sprinkle in your spices—turmeric, coriander, cumin, paprika, and garam masala—and let them bloom for just a few seconds to unlock their full flavor potential.
Step 2: Rinse and Add Lentils
While the aromatics develop, rinse the dry red lentils under cold water using a fine-mesh sieve until the water runs clear. Add the rinsed lentils directly into the skillet and stir to combine with those spiced onions and garlic. Pour in the vegetable broth, stirring to blend everything, then bring the mixture to a gentle simmer. Cover the pan and let it cook for 8 to 10 minutes until the lentils absorb most of the liquid and start to soften.
Step 3: Add Coconut Milk and Tomatoes
Pour in the creamy coconut milk along with the optional strained or chopped tomatoes. Simmer the dahl uncovered for another 5 to 10 minutes so the lentils become tender and the flavors meld perfectly. If the mixture seems too thick, simply add a splash more broth or coconut milk to get the consistency you love. Finally, season with salt, pepper, coconut sugar, and lime or lemon juice to taste for a lively finishing touch.
How to Serve Indian Red Lentil Dahl Recipe
Garnishes
Transform your dahl into a feast for the eyes and palate by topping it with a swirl of cooling non-dairy yogurt, a sprinkling of fresh chopped coriander or parsley, and some toasted sesame seeds for a subtle crunch. These garnishes not only elevate visual appeal but also add complementary flavors and textures.
Side Dishes
Serve this Indian Red Lentil Dahl Recipe alongside fluffy basmati rice to soak up every luscious bite. For extra indulgence, pair it with homemade vegan naan bread or aloo paratha to scoop and savor every morsel of your delicious dahl.
Creative Ways to Present
Feeling adventurous? Use this versatile dahl as a filling for hearty pancakes, crêpes, or warm tortillas to create fusion dishes that surprise and delight. Its creamy, spiced nature works beautifully in wraps or even as a topping for baked sweet potatoes, turning mealtime into a fun and flavorful experience.
Make Ahead and Storage
Storing Leftovers
This Indian Red Lentil Dahl Recipe stores wonderfully in airtight containers in the fridge for up to 4 days, making it perfect for quick lunches or dinners. Just give it a good stir before reheating to redistribute the flavors and creaminess.
Freezing
If you’re cooking in bulk, this dahl freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Reheating
Reheat your leftover dahl slowly over low to medium heat, adding a splash of water or coconut milk to bring back the creamy texture if it has thickened too much. Stir often to keep the lentils from sticking or burning, and heat until piping hot all the way through.
FAQs
Can I use other types of lentils in this Indian Red Lentil Dahl Recipe?
While red lentils are ideal for their buttery texture and fast cooking time, you can experiment with yellow lentils or split peas, but expect longer cooking times and a slightly different texture.
Is this dahl recipe vegan and gluten-free?
Absolutely! The Indian Red Lentil Dahl Recipe uses plant-based ingredients and no gluten-containing products, making it suitable for both vegan and gluten-free diets.
How spicy is this Indian Red Lentil Dahl Recipe?
The recipe offers mild heat thanks to paprika and warming spices but isn’t overly spicy. You can adjust the spice level by adding chili powder or fresh chilies if you prefer more kick.
Can I make this recipe in a slow cooker or Instant Pot?
Yes! For the slow cooker, sauté aromatics first, then combine all ingredients and cook on low for 4-6 hours. For the Instant Pot, use the sauté mode for aromatics, then pressure cook the lentils and broth for about 10 minutes.
What can I serve instead of rice with this dahl?
Besides rice, this Indian Red Lentil Dahl Recipe pairs wonderfully with naan, roti, flatbreads, or even quinoa for a wholesome meal.
Final Thoughts
This Indian Red Lentil Dahl Recipe truly holds a special place in my heart—and I hope it will in yours, too. Its vibrant blend of spices, creamy texture, and soulful warmth make it a dish you’ll turn to year-round. So go ahead, cook up a batch, and treat yourself to the comforting embrace of this lovely, nourishing dahl!
Print
Indian Red Lentil Dahl Recipe
- Total Time: 25 minutes
- Yield: 4 Servings
- Diet: Vegan
Description
This Easy Indian Red Lentil Dahl is a flavorful, healthy curry that can be enjoyed as a soup, stew, or main dish. Featuring tender red lentils simmered with aromatic spices, coconut milk, and tomatoes, it’s a comforting recipe perfect for warming up in cold weather.
Ingredients
For the Dahl
- 1–2 tbsp coconut oil or other neutral oil for frying
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 tsp ginger, minced (or more to taste)
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp red paprika powder
- 1 tsp garam masala or other curry powder to taste
- 1 ⅔ cups (300 g) dry red lentils
- 3 ¼ cups (780 ml) vegetable broth
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) strained tomatoes or chopped tomatoes, optional
- Salt and pepper to taste
- 2 tsp coconut sugar or to taste
- 2–3 tbsp lime or lemon juice or to taste
To Serve (optional)
- 4–6 tbsp non-dairy yogurt
- Fresh parsley or coriander
- Sesame seeds
- Rice, cooked
Instructions
- Prepare the aromatics: Heat the coconut oil in a skillet or saucepan over medium heat. Add the chopped onions and sauté for 2-3 minutes until translucent. Add the minced garlic and ginger and cook for another minute until fragrant. Then, add turmeric, coriander, cumin, red paprika powder, and garam masala. Sauté the spices for a few seconds to release their flavors.
- Rinse and add lentils: Place the red lentils in a fine-mesh sieve and rinse under cold running water until clean. Add the rinsed lentils to the skillet with the onion and spice mixture.
- Add broth and simmer: Pour in the vegetable broth, stir to combine, and bring the mixture to a simmer. Cover the pan and cook for 8-10 minutes, or until the lentils have absorbed most of the liquid.
- Add coconut milk and tomatoes: Stir in the coconut milk and strained or chopped tomatoes if using. Continue to simmer uncovered for another 5-10 minutes, or until the lentils are fully tender. Adjust the consistency by adding more broth or coconut milk if needed.
- Season the dahl: Season with salt, pepper, and coconut sugar to taste. Add the lime or lemon juice and stir well to combine, adjusting seasoning as preferred.
- Garnish and serve: Serve the dahl hot, garnished with a swirl of non-dairy yogurt, fresh chopped parsley or coriander, and sesame seeds. Enjoy it over cooked rice, or with vegan naan, aloo paratha, or as a filling for pancakes, crêpes, or tortillas.
Notes
- Rinsing lentils removes excess starch and helps prevent them from becoming too mushy.
- Adjust the spice quantities according to your heat preference.
- If you prefer a thicker or thinner dahl, modify the amount of liquid during cooking.
- Using coconut milk adds creaminess and subtle sweetness but can be substituted with other plant-based milks for variation.
- This dish can be made gluten free and vegan by choosing appropriate accompaniments.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course, Side Dish, Soup
- Method: Stovetop
- Cuisine: Indian
