Description
A cozy, comforting, and flavor-packed Indian-inspired red lentil dish that comes together quickly with pantry staples, spices, and creamy coconut milk. Perfect for busy weeknights or batch cooking.
Ingredients
- 1 cup red lentils, rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 1 can (14 oz) diced tomatoes with juices
- 1/2 cup coconut milk
- 1 tsp cumin seeds
- 1/2 tsp ground turmeric
- 1 tsp ground coriander
- 1/4 to 1/2 tsp chili powder or cayenne, to taste
- 2 tbsp vegetable oil
- Salt and pepper, to taste
- 2–3 cups water (enough to cover lentils by 1 inch)
- Fresh cilantro, chopped (for garnish)
- Lime or lemon wedges, for serving
Instructions
- Heat oil in a large pot over medium heat. Add cumin seeds and toast for 1 minute until fragrant.
- Add chopped onion and cook for 3–4 minutes until soft. Stir in garlic and ginger, and sauté for another minute.
- Add turmeric, coriander, and chili powder. Stir constantly for 30 seconds to bloom the spices.
- Stir in diced tomatoes with juices and scrape the pan bottom. Add rinsed red lentils and mix to coat in the spices.
- Pour in coconut milk and enough water to cover lentils by 1 inch. Season with salt and pepper. Bring to a simmer, then cover and cook for 20 minutes, stirring occasionally, until lentils are tender and creamy.
- Taste and adjust seasoning. Add water if needed to thin, or simmer uncovered to thicken. Remove from heat and stir in chopped cilantro.
- Serve with rice, naan, or over baked sweet potatoes. Garnish with lime or lemon wedges and extra cilantro if desired.
Notes
- This dahl improves after a day in the fridge—great for meal prep!
- Customize heat level with more or less chili powder.
- For oil-free, sauté aromatics in water or coconut milk.
- Freeze leftovers in containers for up to 3 months.
