- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 300 g
- 400 ml
- 700 ml
- 3 cloves
- 15 g
- 2 tsp
- 2 tsp
- 1 tsp
- 2 tbsp
- 2 tbsp
- 1 tsp
- 2 tbsp
- 15 g
Process
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Rinse the red lentils in a fine-mesh sieve under cold running water until the water runs clear, about 1 minute. Drain well.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and lightly golden, about 5 minutes.
Add the minced garlic and grated ginger to the pot and cook for 1 minute until fragrant. Stir in the ground cumin, ground coriander, and ground turmeric, and cook for 30 seconds to toast the spices.
Add the tomato paste and cook, stirring constantly, for 1 minute until it darkens slightly and coats the onions.
Pour in the coconut milk and water, then add the rinsed red lentils and 1 teaspoon salt. Stir to combine and bring to a boil over high heat.
Reduce the heat to low, cover, and simmer gently for 20–25 minutes, stirring occasionally, until the lentils are completely tender and broken down into a thick purée. The dal should be spoonable, not soupy; if it looks thin, simmer uncovered for 5 more minutes.
Stir in the lemon juice and taste for salt, adding more if needed. Serve hot, garnished with chopped cilantro if using.
Kitchen notes
Kitchen notes
- The most common mistake is not cooking the lentils long enough; they should be completely collapsed and creamy, not al dente. If they still hold shape after 25 minutes, simmer 5-10 minutes more.
- Stir the pot every few minutes while simmering to prevent the lentils from sticking to the bottom and burning, which can happen quickly with this thick mixture.
- For a deeper flavor, toast the ground cumin, coriander, and turmeric in the oil for 30 seconds before adding the tomato paste; this blooms the spices and removes their raw edge.
- If the dal becomes too thick after standing, thin it with a splash of water or coconut milk when reheating.
Substitutions
- red lentils→yellow split peas (increase simmering time to 40-45 minutes)
- coconut milk→coconut cream diluted with water (use 200 ml coconut cream + 200 ml water)
- vegetable oil→coconut oil or ghee
- lemon juice→lime juice
- cilantro→flat-leaf parsley or omit
Storage & reheating
Store cooled dal in an airtight container in the refrigerator for up to 4 days. To freeze, portion into freezer-safe containers and freeze for up to 3 months; thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat or in the microwave, adding a splash of water or coconut milk to loosen the consistency. Stir well and adjust salt and lemon juice before serving.
FAQ
The questions we get asked most
Why is my dal not creamy?
The lentils likely need more cooking time or more liquid. Red lentils break down only after they are fully tender, which can take 25-30 minutes of gentle simmering. If they still hold shape, add 100 ml water and simmer 5-10 minutes more, stirring occasionally.
Can I use canned lentils instead of dried?
Canned lentils are already cooked and will not break down into a creamy purée. If you must use them, mash about half of them with a fork or potato masher before adding, and reduce the water to 200 ml. Simmer for only 10 minutes to heat through.
How do I make it less spicy or more spicy?
This recipe is mild as written. To make it spicier, add 1/4 teaspoon cayenne pepper or a chopped green chili with the garlic and ginger. To make it milder, omit the chili and use a little less ginger.
Can I make this dal ahead of time?
Yes, the dal can be made up to 3 days ahead and stored in the refrigerator. The flavor improves overnight. Reheat gently on the stovetop or microwave, adding a splash of water or coconut milk if it has thickened too much.
How do I know when the lentils are done?
The lentils are done when they have completely lost their shape and the mixture is thick and porridge-like. Taste a spoonful: it should be soft with no firm bite. If there is still liquid pooling on top, simmer uncovered for a few more minutes.
Can I freeze this dal?
Yes, freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator. Reheat on the stovetop over medium-low heat or in the microwave, stirring in a little water or coconut milk to restore the creamy consistency.
What can I serve with red lentil dal?
Serve with steamed basmati rice, naan, roti, or a simple cucumber-tomato salad. It also works as a side dish with grilled vegetables or as a hearty soup with crusty bread.
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