Description
A comforting and flavorful Red Lentil Dal made with aromatic spices, coconut milk, and tomatoes, simmered to creamy perfection. This hearty vegan dish is perfect served with rice or naan and garnished with fresh cilantro for an authentic Indian-inspired meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon coconut oil
- 1 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1-inch ginger, minced
- 2 teaspoons fenugreek seeds
- 1 teaspoon turmeric
- 1 teaspoon cumin seeds
- 1 teaspoon red pepper flakes
- 1 (14.5 ounces) can coconut milk
- 3 cups vegetable stock
- 1 (15 ounces) can diced tomatoes
- 2 1/2 cups red lentils
- 3 teaspoons kosher salt
Optional Garnish
- 1/4 cup cilantro, roughly chopped (optional)
For Serving
- Rice or naan
Instructions
- Heat the oil and sauté onions: Heat a large pot over medium-high heat and add the coconut oil. Once hot, add the thinly sliced onions and cook for 3 to 4 minutes, stirring occasionally, until they become translucent and soften.
- Add garlic and ginger: Stir in the minced garlic and ginger, cooking for about 30 seconds while stirring continuously to release their flavors without burning.
- Bloom the spices: Add fenugreek seeds, turmeric, cumin seeds, and red pepper flakes to the pot. Stir to combine and cook for 1 minute, allowing the spices to release their aromas and flavors.
- Add liquids and lentils: Pour in the coconut milk, vegetable stock, diced tomatoes, red lentils, and kosher salt. Stir well to combine all ingredients evenly.
- Simmer the dal: Increase the heat to bring the mixture to a gentle boil. Then reduce the heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally, until the lentils are soft and the dal thickens to a creamy consistency.
- Serve and garnish: Remove the pot from heat. Serve the dal hot with rice or naan bread. Garnish with chopped cilantro if desired for a fresh burst of flavor.
Notes
- Make sure to stir occasionally during simmering to prevent the lentils from sticking to the bottom of the pot.
- Adjust the amount of red pepper flakes according to your preferred spice level.
- If you prefer a thinner dal, add a little more vegetable stock or water while simmering.
- Red lentils do not require pre-soaking and cook relatively quickly, making this dish perfect for a weeknight meal.
