Red Lentil Dal Recipe
Learn how to make this easy and nutritious red lentil dal recipe. This popular Indian dish is a delicious vegetarian main dish you can serve with rice and flat bread.
Ingredients
- 1 cup dry red lentils rinsed
- 2 ¼ cups water
- 1 cup coconut milk canned
- ¼ 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
- ½ 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
- ½ teaspoon ground coriander
- ½ teaspoon chili powder
- ½ teaspoon turmeric
- 1 ½ teaspoon kosher salt
- 2 tablespoon ghee or butter
- 1 tablespoon lime juice fresh
- 2 tablespoon cilantro finely chopped
- cilantro for garnish
- plain yogurt for garnish
Instructions
- In a medium pot over medium high heat, bring the water, coconut milk and lentils to a boil. Reduce the heat, cover with the lid slightly ajar and simmer for 15 minutes, stirring often or until very soft and most of the water has been absorbed.
- While the lentils are cooking, prepare the tempering. Heat the oil in a small pan over medium heat.
- Once the oil is hot, add in cumin seeds and mustard seeds and cook for 1 minute.
- Add the onion and cook, stirring often, until soft and starting to caramelize and turn brown, about 5 minutes.
- Add in the chilis, garlic and ginger, and cook for 30 seconds.
- Add in the ground cumin, coriander, chili powder, turmeric and salt and cook for 1 minute more.
- Stir in the tomatoes and cook until it all comes together and tomatoes are softened, about 3-5 minutes.
- Once the lentils are done, add in the tomato and onion mixture and another splash of water if needed.
- Cook on low for 5 minutes to blend flavors, stirring often.
- Remove from heat and stir in the butter, cilantro and lime juice. Check for seasoning.
- Garnish with a swirl of plain yogurt and extra chopped cilantro.
- Serve alongside naan bread, roti or basmati rice for a complete meal.
Notes
These spiced red lentils are ultra comforting and quick to make. Red lentils are cooked in water and coconut milk until tender and creamy, and then tempered with a spiced, browned onion and tomato mixture and finished with a pat of butter and chopped cilantro. Serve with basmati rice, naan or roti for a nourishing meal that feels like a hug.
Lentils thicken as they stand, of at any time the mixture is getting too thick, add a splash of water until the Dal reaches your desired consistency.
If you don’t have fresh chilis you can add ½ teaspoon of cayenne pepper or red pepper flakes in with the ground spices.
Washing the lentils is an important step. You will want to pick through them and rinse them like rice with cool water until it runs mostly clear.
You can skip the coconut milk if desired and cook the lentils in just water or broth. Note the coconut milk gives the dish depth and added creaminess.
If you prefer a more al dente lentil, use slightly less water and only cook the lentils for 12 minutes or until just tender before adding the tomato and onion mixture.
Storage: Leftover Red Lentil Dal can be stored in the refrigerator in an airtight container for up to 5 days, or frozen for up to 3 months. Reheat in a pan on the stove, adding water to thin the dal to your desired consistency.
Nutrition
Serving: 1g | Calories: 486kcal | Carbohydrates: 34g | Protein: 14g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 898mg | Potassium: 692mg | Fiber: 15g | Sugar: 3g | Vitamin A: 276IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 6mg
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