Red Lentil Dal

★ 4.3 · Easy

This vegan red lentil dal is silky, warmly spiced, and needs no soaking, making it one of the fastest and most comforting curries you can make from scratch.

10 minPrep Time

25 minCook Time

35 minTotal Time

4 servingsYield

Why You'll Love This

Naturally vegan and gluten-free
One of the fastest curries you can make from dried legumes
Budget-friendly and freezer-friendly

Ingredients

1 cupdried red lentils, rinsed
3 cupswater
1/2 teaspoonground turmeric
1 teaspoonsalt, plus more to taste
2 tablespoonscoconut oil or neutral oil
1 teaspooncumin seeds
1small yellow onion, finely diced
3 clovesgarlic, minced
1 tablespoonfresh ginger, grated
1small tomato, diced
1/2 teaspoonground coriander
1/4 teaspooncayenne pepper, adjust to taste
1/2 cupcanned coconut milk
2 tablespoonsfresh cilantro, chopped, for garnish
1lime, cut into wedges, for serving

Nutrition (estimated per serving)

260Calories

13gProtein

9gFat

33gCarbs

8gFiber

520mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Combine the rinsed red lentils, water, turmeric, and 1/2 teaspoon of the salt in a medium pot.
Bring to a boil over medium-high heat, then reduce the heat to low, cover partially, and simmer, stirring occasionally, until the lentils are fully broken down and soft, 15 to 18 minutes. Skim off any foam that rises to the top.
Meanwhile, heat the oil in a small skillet over medium heat until it shimmers.
Add the cumin seeds and cook until they sizzle and become fragrant, about 30 seconds.
Add the diced onion and cook, stirring, until golden, 5 to 6 minutes.
Add the garlic and ginger and cook for 1 minute until fragrant.
Add the diced tomato, coriander, and cayenne, and cook, stirring, until the tomato softens, 3 to 4 minutes.
Pour this spiced onion mixture (called the tadka) into the pot of cooked lentils and stir to combine.
Stir in the coconut milk and the remaining 1/2 teaspoon salt.
Simmer uncovered for 5 more minutes, stirring occasionally, until the dal reaches a thick, creamy, pourable consistency.
Taste and adjust salt as needed; thin with a splash of water if it is too thick.
Ladle into bowls, garnish with cilantro, and serve with lime wedges and rice or flatbread.

Tips

Red lentils cook fast and fully break down, so no soaking is needed; just rinse well before cooking.
The tadka (spiced oil poured over the cooked lentils) is the flavor secret of great dal; do not skip it.