Description
Red Lentil Dahl
A comforting and hearty Indian dish that’s perfect for busy weeknights! This creamy red lentil dahl is packed with plant-based protein and ready in just 30 minutes. Originating from India, “dal” refers to both split legumes and the dishes made from them. With red lentils, coconut milk, and a rich blend of spices, this dahl is a nutritious, flavorful feast that’s naturally vegan and gluten-free. Serve with rice or naan for the ultimate comfort meal!
1 ½ cups dry red lentils
1 large carrot, finely diced
1 small bell pepper
1 large onion, chopped
4 cloves garlic, minced
1 heaped tbsp fresh ginger, minced
½ tbsp vegetable oil
3 cups vegetable broth or water
1 cup canned coconut milk
1 ½ tsp ground cumin
1 tbsp curry powder
½ tbsp sweetener of choice
1 tsp ground turmeric
1 tsp paprika
Salt and black pepper to taste
Directions:
1. Rinse lentils, chop vegetables, and sauté onion in oil for 3-4 minutes.
2. Add ginger, garlic, carrot, and bell pepper. Cook briefly.
3. Stir in spices, lentils, broth, and simmer for 10 minutes.
4. Add coconut milk, cook for 5 minutes. Season to taste.
5. Serve with rice or naan.
Prep Time: 10 mins
Kcal: 302 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect dahl every time. First, thoroughly rinse 1 ½ cups of red lentils in a fine-mesh sieve until the water runs clear. This removes excess starch. In a large pot or Dutch oven, heat ½ tbsp of vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent. Next, add the minced ginger and garlic, stirring for 30 seconds until fragrant. Incorporate the finely diced carrot and bell pepper, cooking for another 2-3 minutes to soften slightly.
Now, add all your ground spices—cumin, curry powder, turmeric, and paprika—to the vegetable mixture. Stir constantly for 1 minute to toast the spices, unlocking their full flavor. Immediately add the rinsed lentils and 3 cups of vegetable broth, stirring to combine. Increase heat to bring to a boil, then reduce to a gentle simmer. Cover and cook for exactly 10 minutes, stirring occasionally.
After 10 minutes, the lentils should be tender. Stir in 1 cup of canned coconut milk and your sweetener. Let the dahl simmer uncovered for a final 5 minutes to allow the flavors to meld and the sauce to thicken slightly. Finally, season generously with salt and black pepper to taste.
Serving Suggestions
This versatile dahl pairs beautifully with several sides. For a classic meal, serve it over a bed of fluffy basmati rice or with warm, buttery naan bread. For a low-carb option, try cauliflower rice. Garnish with fresh cilantro, a squeeze of lime juice, or a dollop of vegan yogurt. A side of simple cucumber salad or roasted vegetables like broccoli makes a complete, balanced dinner.
How-to Summary
Sauté onion, ginger, garlic, carrot, and pepper. Toast spices briefly. Add rinsed lentils and broth, then simmer covered for 10 minutes. Stir in coconut milk and simmer uncovered for 5 more minutes. Season and serve.
Frequently Asked Questions
Can I use a different type of lentil?
Yes, but cooking times will vary. Brown or green lentils hold their shape better but require 20-25 minutes of simmering. Split yellow peas are a good substitute with a similar cook time.
How do I store and reheat leftovers?
Store cooled dahl in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water or broth as the lentils will thicken when cold.
Is this dahl spicy?
This recipe as written is mild. For heat, add a finely chopped chili pepper with the onions or ¼ to ½ teaspoon of cayenne pepper with the other spices.
Can I make this in an Instant Pot?
Absolutely. Use the Sauté function for the vegetable and spice steps. Add lentils and broth, then pressure cook on High for 8 minutes. Quick release, stir in coconut milk, and use Sauté again to simmer for 2-3 minutes.
My dahl is too thick. How can I fix it?
Simply thin it to your desired consistency by stirring in additional vegetable broth, water, or coconut milk until it reaches the perfect creamy texture.
Common Mistakes to Avoid
- Not rinsing the lentils: This can leave the dahl with a muddy taste and overly thick texture.
- Burning the spices: Toast them only for about 60 seconds with the vegetables. Cooking them too long in dry heat makes them bitter.
- Overcooking the lentils: Red lentils cook quickly and can turn mushy. Stick to the 10-minute simmer before adding the coconut milk.
- Underseasoning: Dahl needs a generous amount of salt. Always season at the end and taste before serving.
Conclusion
This Red Lentil Dahl is a testament to how simple, wholesome ingredients can create a deeply satisfying and nutritious meal. In just 30 minutes, you get a protein-packed, creamy dish that is both comforting and exotic. Its flexibility with spices and sides makes it a reliable staple for any cook. Master this foundational recipe, and you’ll have a delicious, healthy dinner solution ready whenever you need it.