Get ready to fall in love with this creamy, ultra-comforting red lentil dahl with coconut milk – a plant-based classic that’s as nourishing as it is satisfying! Simmered with fragrant spices, tender red lentils and lush coconut milk, it’s the kind of cozy bowl you’ll crave on chilly nights (or anytime you need a hug in meal form). What makes this recipe shine? The optional tempering – a quick, sizzling pour-over of mustard seeds, garlic, chilies and curry leaves that adds a punch of bold flavor right at the end. If you’ve never tempered spices before, think of it as a way to unlock deeper aromas and take your dish from delicious to unforgettable. Try it with fluffy Basmati rice or warm naan and prepare for repeat requests!
Red Lentil Dahl With Coconut Milk
Ingredients
Dahl
- 2 Tbsp. oil
- 1 cup chopped onions
- 2 cloves garlic crushed
- 1- inch piece of ginger grated
- 1 cup chopped tomatoes
- 1 tsp. turmeric powder
- 1 tsp. chili powder
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1 cup red or yellow lentils rinsed
- 1 cup thick coconut milk
- 3.5 cups water more if needed
- 1 tsp. salt
Optional: Tempering
- 1 Tbsp. ghee or coconut oil
- 1 tsp. mustard seeds
- 4 cloves garlic minced
- 2 mild dried red chilies roughly chopped
- 7-8 curry leaves
Optional: Garnish
- chopped cilantro
- lemon juice to taste
Instructions
Stovetop Instructions
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Heat oil in medium saucepan over medium heat. Add onions and sauté 6-8 minutes or until soft and golden. Stir in crushed garlic and grated ginger; cook 1–2 minutes.
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Add tomatoes and cook until soft and mushy, about 5 minutes. Stir in salt, turmeric, chili powder, coriander powder and cumin powder. Cook 1–2 minutes until fragrant.
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Add rinsed lentils, coconut milk and 3.5 cups water. Bring to boil then reduce heat to a simmer. Cover and cook 15–20 minutes or until the lentils are soft and creamy. Stir occasionally and adjust water as needed.
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For optional tempering: In small pan, heat ghee or coconut oil. Add mustard seeds and let them splutter. Add minced garlic, dried red chilies and curry leaves. Sauté 1–2 minutes until golden and aromatic.
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Pour tempering over dal. Stir in lemon juice and garnish with cilantro. Taste and adjust seasoning. Serve hot with Basmati rice or naan.
Instant Pot Instructions
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Turn on sauté mode. Heat oil then sauté onions 5–6 minutes until golden. Add crushed garlic and grated ginger; sauté for 1 minute. Add tomatoes and cook until soft. Stir in turmeric, chili, coriander and cumin powder. Cook 1–2 minutes until fragrant.
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Add rinsed lentils, coconut milk and 3.5 cups water. Cancel sauté mode. Close lid, set valve to seal and cook on Manual (High Pressure) for 6 minutes. Let pressure naturally release 10 minutes, then quick release.
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For optional tempering: While dal cooks, prepare tempering in small pan. Heat ghee or coconut oil. Add mustard seeds and let them splutter, then add garlic, red chilies and curry leaves. Sauté 1–2 minutes until golden and aromatic.
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Open lid, stir dal and pour in the tempering. Stir in lemon juice and chopped cilantro. Adjust seasoning and consistency if needed. Serve hot with Basmati rice or naan.
Recipe Notes
Grab these ingredients and more international flavors from Vitacost.
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