Recipes · Main dishes
Red Lentil Dal with Coconut Milk
AI-written · not yet kitchen-tested
Red lentils need no soaking and break down on their own into the creamy texture that makes a dal. The spices are toasted first, then everything cooks in one pot in 20 minutes.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 250 g (8.8 oz) red lentils
- 1 onion
- 2 garlic cloves
- 20 g (0.7 oz) fresh ginger
- 2 tbsp vegetable oil
- 1 tsp cumin whole or ground
- 1 tsp turmeric
- 1 tsp garam masala
- 0.5 tsp red pepper flakes optional
- 400 g (14 oz) diced tomatoes 1 can
- 500 ml (2 cup) water
- 200 ml (3/4 cup) coconut milk
- 1 tsp salt
- 1 lime juice
- fresh cilantro for sprinkling, optional
Method
- Rinse the lentils in a sieve under cold water. Finely chop the onion, garlic and ginger.
- Heat the oil in a pot and toast the cumin in it for 30 seconds. Add the onion and sauté for 4 minutes, then cook the garlic and ginger with it for 1 minute.
- Stir in the turmeric, garam masala and pepper flakes and toast for 30 seconds, stirring constantly.
- Add the lentils, tomatoes and water, bring to a boil and simmer over low heat for 15 to 20 minutes. Stir now and then, until the lentils fall apart and the dal is thick.
- Stir in the coconut milk and salt and simmer for 3 more minutes. Season with lime juice.
- Serve with rice or flatbread, sprinkled with cilantro if you like.
Tip: If the dal gets too thick as it stands, thin it with a little hot water.
Tip: If you like a stronger flavor, fry 1 more teaspoon of cumin with onion rings in oil at the end and spoon this spiced oil over the dal.