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
