Red lentil coconut dal
This vegan red lentil dal simmers split red lentils in coconut milk, tomatoes and warm spices for about 20 minutes, until they collapse into a thick, creamy stew you finish with spinach and lime.
Published . First sent in issue 1.
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 4
- The vegan swap
- Coconut milk does the job cream or ghee would, so it is vegan without trying.
- Make ahead
- Keeps 4 days in the fridge and 3 months in the freezer. It thickens as it sits, so loosen it with a splash of water when you reheat it.
Ingredients
To serve
How to make it
Soften the onion
Warm the oil in a large pot over medium heat. Add the onion with a pinch of salt and cook, stirring now and then, until soft and golden at the edges, 6 to 8 minutes.
Bloom the aromatics and spices
Add the garlic and ginger and cook for 1 minute. Stir in the cumin, coriander, turmeric and chili flakes and cook for 30 seconds, until fragrant.
Simmer the lentils
Add the rinsed lentils, coconut milk, tomatoes and broth. Bring to a boil, then lower to a steady simmer. Cook uncovered for 18 to 20 minutes, stirring often so nothing catches, until the lentils have broken down completely.
Finish and season
Stir in the spinach until it wilts, about 1 minute. Take the pot off the heat, add the lime juice, then salt to taste. Serve over rice or with naan, topped with cilantro.
Why this works
This is the dinner we make when the fridge looks empty. Everything except the spinach and lime lives in the pantry, and the whole pot is ready in about 35 minutes.
Blooming the spices in hot oil for 30 seconds is the step that matters most. It turns dusty ground spices into the deep, toasty base that makes dal taste like it simmered all afternoon.
Tips
- Red lentils, not brown or green. Red lentils fall apart, which is what makes dal creamy; brown lentils hold their shape.
- If it gets too thick while it simmers, add broth or water 60 ml at a time.
Questions about this recipe
Do I need to soak red lentils for dal?
No. Red lentils are split and cook in about 20 minutes without soaking. Just rinse them until the water runs mostly clear.
Can I make this dal without coconut milk?
Yes. Use an extra 1½ cups of broth and stir in 2 tablespoons of cashew butter at the end for richness.