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Red Lentil and Coconut Dal

South Asian · 30 min · Easy · 4 servings

Red Lentil and Coconut Dal

Red lentils collapsed into coconut milk with cumin and ginger. No soaking, no technique, and it thickens itself while you set the table.

~830 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freenut-freesoy-free
Plan it:

Method

  1. 1

    Start the rice

    If you are serving the dal with rice, put it on now — it wants about 20 minutes, which is roughly how long the dal takes, so starting it here means both are ready together. Skip this if you are having flatbread instead.

  2. 2

    Fry the aromatics

    ⏱ 6 min

    Warm the oil in a pot and cook the chopped onion for 5 minutes, then add the garlic, ginger, cumin and turmeric and stir for 1 minute until fragrant.

  3. 3

    Add lentils and liquid

    Rinse the red lentils, then add them with the coconut milk and the water. Bring to a simmer.

  4. 4

    Simmer until collapsed

    ⏱ 20 min

    Cook uncovered for 20 minutes, stirring now and then, until the lentils have completely broken down and the dal is thick enough to hold a spoon-trail. Add a splash of water if it tightens too far.

  5. 5

    Season and serve

    Salt generously — dal takes more than you expect — and stir through most of the cilantro. Serve with rice or flatbread and the rest scattered over.

Notes

Red lentils need no soaking and are meant to fall apart, so there is nothing to judge. Stir occasionally: they catch on the base if you leave them entirely. Salt at the end, and more than feels right.

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