Comforting Red Lentil Dal – Indian Style
All Ingredients - Main Ingredients
- Olive oil 2.5 tbsp
- Large onion 1
- Salt 0.5 tsp
- Garlic cloves 4
- Ginger 2 inch piece
- Fresh coriander 1 bunch
- Ground cumin 1 tsp
- Ground turmeric 1 tsp
- Garam masala 1 tsp
- Ground coriander 1 tsp
- Chilli flakes 0.5 tsp
- Fenugreek powder 0.5 tsp
- Caster sugar 0.5 tsp
- Red lentils 200g
- Chopped tomatoes 400g can
- Vegetable stock 400ml
- Coconut milk 400ml can
All Ingredients - For Serving
- Plant-based yogurt to taste
- Fresh coriander leaves for garnish
- Chilli flakes for garnish
- Olive oil for drizzling
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Coconut milk?
- Equal parts heavy cream + 1/2 tsp coconut extract
- Whole milk + 1 tsp coconut oil (per cup)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the aromatics
Peel and finely chop the large onion. Chop the entire bunch of fresh coriander, saving some leaves for garnishing later. Peel and grate the garlic cloves and the large piece of ginger using a box grater to create a puree.
Step 2: Sauté the onion
Place your biggest saucepan on a medium heat. Add about 2.5 tablespoons of olive oil. Once hot, add the chopped onion and 0.5 teaspoon of salt. for until the onion is golden and aromatic, but not burnt.
Step 3: Add garlic, ginger, and coriander
Add the grated garlic, grated ginger, and chopped coriander to the pan. Stir everything around for until fragrant.
Step 4: Incorporate the spices
Add 1 teaspoon of ground cumin, 1 teaspoon of ground turmeric, 1 teaspoon of garam masala, 1 teaspoon of ground coriander, 0.5 teaspoon of chilli flakes, and 0.5 teaspoon of fenugreek powder to the pan. Stir everything together for about to wake up the spices.
Step 5: Add optional sugar
Optionally, add 0.5 teaspoon of caster sugar to the mixture.
Step 6: Add lentils and liquids
Rinse 200g of red lentils well under cold water. Add the rinsed lentils to the pan and stir them around to coat them in the spice base. Pour in the 400g can of chopped tomatoes, 400ml of vegetable stock, and a full 400ml can of coconut milk. Stir it all together until you have a rich, golden, fragrant mix.
Step 7: Simmer the dal
Bring the mixture to a gentle with the lid on. Let it away for , giving it a little stir halfway through to prevent it from catching on the bottom of the pan.
Step 8: Adjust consistency and taste
Once the dal is thick and creamy, give it a taste. If the lentils are still a bit firm, stir in about 75ml of boiling water and let it go for another until desired consistency is reached.
Step 9: Serve and garnish
Once ready, serve the dal up into big bowls. Spoon on some plant-based yogurt, sprinkle with your remaining fresh coriander leaves and some chilli flakes, and finish with a drizzle of olive oil. Enjoy with naan, rice, or just a spoon.
Your Notes
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