Description
This Indian Red Lentil Dahl is a vibrant, comforting, and vegan-friendly dish rich with warm spices and creamy coconut milk. Perfect for a quick and nutritious meal, it features tender red lentils simmered with aromatic onions, garlic, ginger, and traditional Indian spices. Served over rice or with various flatbreads, it’s a wholesome and satisfying dish ideal for any day of the week.
Ingredients
Base Ingredients
- 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)
Spices
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp red paprika powder
- 1 tsp garam masala (or other curry powder to taste)
Main Ingredients
- 1 ⅔ cups dry red lentils
- 3 ¼ cups vegetable broth
- 1 cup coconut milk
- 1 cup strained tomatoes (or chopped tomatoes, optional)
Seasonings and Garnishes
- Salt and pepper (to taste)
- 2 tsp coconut sugar (or to taste)
- 2-3 tbsp lime or lemon juice (or to taste)
- 4-6 tbsp non-dairy yogurt
- Fresh parsley (or coriander)
- Sesame seeds
Serving Suggestions
- Rice (cooked)
Instructions
- Prepare ingredients: Rinse the dry red lentils thoroughly in a fine-meshed sieve under cold running water until clear. Prepare and chop onions, mince garlic and ginger, and measure out all the spices and liquids.
- Sauté aromatics and spices: Heat coconut oil in a skillet or saucepan over medium heat. Add chopped onions and sauté for 2-3 minutes until translucent. Add minced garlic and ginger, cooking another minute until fragrant. Then add turmeric, coriander, cumin, red paprika powder, and garam masala, sautéing for a few seconds to release their flavors.
- Cook lentils: Add the rinsed lentils to the spiced onion mixture and stir to combine. Pour in the vegetable broth and bring the mixture to a simmer. Cover and cook for 8-10 minutes, stirring occasionally, until the lentils absorb most of the liquid.
- Add coconut milk and tomatoes: Stir in the coconut milk and strained tomatoes (if using). Continue simmering uncovered for 5-10 minutes or until the lentils are tender and the dahl has thickened. Adjust the consistency with additional broth or coconut milk if needed.
- Season the dahl: Season with salt, pepper, coconut sugar, and lime or lemon juice to taste. Stir well and taste to balance the flavors according to your preference.
- Garnish and serve: Serve the dahl hot, garnished with a swirl of non-dairy yogurt, fresh chopped parsley or coriander, and a sprinkle of sesame seeds. Enjoy it over cooked rice or alongside homemade vegan naan, aloo paratha, or as a filling for hearty pancakes, crêpes, or tortillas.
Notes
- Adjust the amount of ginger and spices according to your taste preference for more heat or warmth.
- If the dahl thickens too much while simmering, add extra vegetable broth or coconut milk to reach your desired consistency.
- For a richer flavor, lightly toast the spices before adding liquids.
- This recipe is naturally vegan and gluten-free, making it suitable for a range of dietary preferences.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
