Description
This Simple Coconut Red Lentil Dal is a comforting and flavorful Indian-inspired dish featuring creamy red lentils simmered with aromatic spices and rich coconut milk. Perfect for a wholesome vegan meal, it’s easy to prepare and packed with nutritious ingredients.
Ingredients
Scale
Main Ingredients
- 1 cup Red Lentils (Rinsed until water runs clear)
- 1 can Coconut Milk (Full-fat, 13.5 oz)
- 1 medium Onion (Finely chopped)
- 3 cloves Garlic (Minced)
- 1 tablespoon Ginger (Grated)
- 1 teaspoon Turmeric Powder
- 1 teaspoon Cumin Seeds (Toasted briefly in oil)
- 1 teaspoon Salt (Adjust to taste)
- 1/4 cup Cilantro (Chopped, for garnish)
- 3-4 cups Vegetable Broth or Water (Vegetable broth recommended for more flavor)
- 2 tablespoons Oil (For sautéing)
Instructions
- Rinse Lentils: Rinse the red lentils in a fine mesh strainer under cold water until the water runs clear, removing any impurities and excess starch.
- Toast Cumin Seeds: In a large pot, heat 2 tablespoons of oil over medium heat. Add cumin seeds and sauté for about 30 seconds until fragrant, releasing their aroma.
- Sauté Onions: Add the finely chopped onion to the pot and cook for 5-7 minutes until translucent and lightly golden, developing sweetness.
- Add Garlic and Ginger: Stir in minced garlic and grated ginger, cooking for another 2 minutes to infuse their fresh flavors.
- Add Turmeric: Sprinkle in turmeric powder and mix well to evenly coat the aromatics with vibrant color and earthiness.
- Cook Lentils: Add the rinsed red lentils and 3-4 cups of vegetable broth or water. Bring the mixture to a gentle boil over medium heat, then reduce to low and cover with a lid.
- Simmer: Let the lentils simmer gently for 15-20 minutes, stirring occasionally, until they become soft and creamy.
- Add Coconut Milk: Pour in the coconut milk and stir thoroughly to combine. Cook for an additional 5 minutes on low heat to meld the flavors and thicken the dal.
- Season and Garnish: Season with salt to taste and stir in chopped cilantro before serving to add freshness and color.
Notes
- Use full-fat coconut milk for a richer, creamier texture and flavor.
- Adjust the amount of vegetable broth or water depending on desired dal thickness.
- For extra heat, add a pinch of chili powder or chopped green chili with the turmeric.
- This dal pairs wonderfully with rice, naan, or flatbreads for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days and taste even better reheated.
