This Indian Red Lentil Dal impresses with its creamy, delicious, and aromatic flavor. Moreover, this Indian Dal is vegan and extremely easy to prepare, taking just about 30 minutes. Find out here, how to make Dal!
That’s why you’ll love my easy Red Lentil Dal Recipe
- Very healthy
- Vegan
- Creamy
- Aromatic, thanks to the many spices
- Quick to prepare (only 30 minutes)
- Extremely delicious!
About the Best Red Lentil Dal Recipe
Hailing from India, the name “Dal” finds its roots right there. “Dal” encompasses the heart of Indian cuisine, where dried legumes reign as a staple.
This dish bridges the gap between rich and humble, delighting palates across the nation. When you hear “Lentil Dal,” envision a savory curry, akin to a hearty stew in its delicious appeal.
Ingredients you’ll need
- Red lentils – Red lentils are the basis of dal.
- Coconut milk – Gives it some creaminess.
- Crushed tomatoes – Out of the can or crush them yourself.
- Onion and garlic cloves – To intensify the taste.
- Vegetable broth – You can even make it from scratch if you want.
- Spices – Lemon, Ginger, Turmeric, Garam Masala, Cumin, Coriander, Paprika (For even more flavor!)
The exact quantities for the recipe can be found below in my recipe card.
How to Make Red Lentil Dal
Step 1 – Heat Things Up:
Start this indian dal recipe by warming up a dash of coconut oil in your trusty frying pan.
Step 2 – Onion Elegance:
Finely chop that onion and let it sizzle in the pan. Give it about 2 minutes until it turns translucent and aromatic.
Step 3 – Aromatics Unleashed:
Introduce the grated ginger and minced garlic to the party, and let them mingle for a short while.
Step 4 – Spice It Right:
Add the enchanting blend of Garam Masala, turmeric, coriander, cumin, and paprika to the mix. Let them dance in the pan for about a minute, releasing their fragrance.
Step 5 – Lentil Love:
Rinse those vibrant red lentils under cool water and invite them to join the festivities. Pour in the vegetable broth, and bring everything to a lively boil. Then, let it all simmer, covered, for roughly 10 minutes.
Step 6 – Creamy Harmony:
Add the soothing coconut milk and the crushed tomatoes, letting the flavors meld for another 5 to 10 minutes, or until those lentils reach the desired tenderness. If your dal craves more liquidity, simply stir in a touch more crushed tomatoes, vegetable broth, or coconut milk.
Step 7 – Bright Finish:
Give your lentil dal a final flourish with a generous squeeze of lemon juice, and season with a pinch of salt and a dash of pepper.
Step 8 – Indulge:
Your aromatic, flavorful lentil dal is now ready to grace your plate. Dive in and enjoy your culinary masterpiece!
Recipe Tips
- Rinse Lentils Thoroughly: Before using red lentils, be sure to rinse them thoroughly under cold water. This helps remove excess starch and prevents the dal from becoming too thick.
- Spice It Up Your Way: Customize the spice levels to match your palate. Dial down the heat by using less chili powder or omitting it entirely. Craving some extra kick? A dash of cayenne pepper will do the trick.
- Herbaceous Elegance: Elevate your lentil dal’s appeal by garnishing it with a sprinkle of fresh cilantro or parsley. These vibrant herbs add a pop of freshness and a burst of color to your dish.
FAQ
I particularly enjoy serving my red Dal with some Naan bread. But rice also pairs wonderfully as a side dish. Personally, I find Lentil Dal to be quite filling, so a bit of Naan bread is usually sufficient for me. Just see what you’re in the mood for!
For any leftover Lentil Dal, preserve its deliciousness by placing it in an airtight container. Pop it in the fridge, and it’ll stay splendid for 3 to 5 days. Or, for a longer-lasting embrace, freeze it in a sealed container, where it can happily reside for up to 2 months.
Indian Red Lentil Dal
Ingredients
- 1 tbsp coconut oil*
- 1 onion
- 3 garlic cloves
- 1 1/2 cups red lentils*
- 3 1/4 cups vegetable broth
- 1 cup coconut milk*
- 1 cup crushed tomatoes
- 1 lemon
- 2 tsp ginger
- 1 tsp turmeric
- 1 tsp garam masala*
- 1 tsp coriander
- 1 tsp cumin*
- 1 tsp paprika powder*
- salt and pepper* to taste
Instructions
- Heat coconut oil in your trusty pan. Add chopped onion, sauté until translucent (about 2 minutes).
- Add ginger and garlic, sauté briefly. Introduce garam masala, turmeric, coriander, cumin, and paprika powder. Sauté for a minute.
- Rinse red lentils, add to the pan with vegetable broth. Boil, then simmer covered for 10 minutes.
- Pour in coconut milk and crushed tomatoes. Simmer for 5–10 minutes until lentils are tender. Adjust thickness if needed.
- Season with lemon juice, salt, and pepper.
- Your aromatic lentil dal is ready to enjoy!