The Best Red Lentil Dahl
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6
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Calories
293 kcal
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Course
Main Course
The Best Red Lentil Dahl
Description
This red lentil dahl recipe begins by frying onions in oil and cooking finely chopped garlic, ginger, and chili. Whole spices are lightly ground and cooked briefly with turmeric and garam masala to release their flavors. Red lentils, canned chopped tomatoes, coconut milk, and vegetable broth are added and simmered until thick and creamy, with the lentils fully cooked and the liquid reduced. The final step incorporates fresh lemon juice and spinach, wilting the greens for added texture and freshness.
The dahl offers a warm, mildly spiced flavor with creamy texture from both lentils and coconut milk. The use of whole and ground spices provides depth, while the lemon juice brightens the dish and balances richness. The spinach adds a slight earthiness and color contrast.
This dish is traditionally served warm accompanied by rice, naan bread, or poppadoms, making it a hearty meal suitable for vegan and gluten-free diets. It also freezes well, making leftovers convenient. The recipe notes that using garam masala alone can substitute for the whole spices if unavailable, streamlining preparation without sacrificing flavor.
Instructions include stove-top cooking and an Instant Pot method, allowing flexibility in cooking approach depending on kitchen equipment and time.
Ingredients
- 1 teaspoon olive oil or coconut oil
- 2 onion diced
- 3 garlic finely chopped, cloves
- 1 tablespoon ginger peeled and grated, fresh
- ½ red chili finely chopped or ½ teaspoon dried chili flakes
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds
- ½ teaspoon mustard seeds
- 2 teaspoon Turmeric ground
- 1 teaspoon garam masala TIP: If you don't have all the whole spices, just use 3 teaspoons of Garam Masala instead.
- 1 cup red lentils rinsed and drained, 200g, dried, uncooked
- 1 can tomato chopped, 400 ml (14 oz
- 1 can coconut milk 400 ml (14 oz
- 2 cups vegetable broth or stock, 500 ml
- salt
- black pepper
- lemon juice of half
- 2 handfuls spinach washed, fresh
Instructions
Stove Top Daal
- Heat the oil in a large pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.
- Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook for 1 minute.
- Add the lentils, tomatoes with their juice, coconut milk and broth/stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat for 15-20 minutes until reduced and thick. If you have time, you can leave it a little longer on a very low heat for even more flavor (just stir often and check it doesn't scorch on the bottom of the pan).Taste and add more chilli if desired.
- Stir in the lemon juice and spinach until it wilts.
- Serve warm with rice, naan bread or poppadoms.
Instant Pot Lentil Dhal
- Set the Instant Pot to 'saute' setting and heat the oil. Add the onion and cook, stirring, for about 4 minutes until it gets soft but not browned. Add the garlic, ginger and red chilli and cook for a minute, then turn off the Instant Pot.
- Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook, stirring, for 1 minute (there will be enough heat left in the Instant Pot to do this).
- Stir in the lentils, tomatoes, coconut milk and broth/stock. Put the lid on the Instant Pot, close the steam vent and set to Manual (Pressure Cook)/High Pressure pressure using the manual setting, then set the time to 8 minutes.
- After the time is up, wait for 10 minutes and then carefully use the quick release valve to release remaining pressure, or let the pressure release naturally. Stir in the lemon juice and the spinach until it wilts and serve!
Slow Cooker Daal
- Heat the oil in a frying pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.
- Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the frying pan, along with the turmeric and garam masala and cook for 1 minute.
- Add the onion mixture to the bowl of the slow cooker, along with the lentils, tomatoes, coconut milk and broth/stock. Place lid on slow cooker and cook on high for 4-5 hours or low for 8-10 hours.Taste and cook longer if necessary for the lentils to be lovely and soft. Season with salt and pepper and stir in the lemon juice and spinach.
Notes
- If unavailable, substitute all whole spices with 3 teaspoons of garam masala for simplicity.
- This dahl is both vegan and gluten-free, suitable for various dietary preferences.
- Add a squeeze of fresh lemon juice before serving to enhance brightness and balance flavors.
- It freezes well; cool completely before freezing and reheat thoroughly after thawing.
- Red lentils are used dried and rinsed; no pre-cooking needed prior to adding to the pan.
- Serve with turmeric rice, baked vegetable pakora, naan, or Bombay potatoes for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 31g | 10% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 12g | 60% |
| Sodium | 452mg | 19% |
| Potassium | 733mg | 16% |
| Fiber | 12g | 48% |
| Sugar | 4g | 8% |
| Vitamin A | 1245IU | 25% |
| Vitamin C | 20mg | 22% |
| Calcium | 72mg | 7% |
| Iron | 6.1mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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