Red lentil coconut dal
Published: 2026-08-25 · Updated: 2026-08-25
Bloom the cumin and turmeric in oil before any liquid hits the pan, or the dal tastes dusty. Red lentils do not need a soak. They should collapse into a spoonable pot in about 20 minutes. A final splash of lemon or vinegar is the difference between beige stew and dinner.
Servings: 4 · Indian · vegan
Ingredients
- 30 ml neutral oil or coconut oil
- 150 g yellow onion, small dice
- 15 g garlic, minced
- 15 g fresh ginger, minced
- 8 g cumin seeds, or 4 g ground cumin
- 4 g ground turmeric
- 2 g chili flakes, plus more at the table
- 200 g crushed tomatoes
- 300 g red lentils, rinsed
- 400 ml full-fat coconut milk
- 500 ml water
- 8 g kosher salt, plus more to taste
- 15 ml lemon juice or cider vinegar
- Cooked rice, for serving, optional
Method
1. Sweat onion
Set a medium pot over medium heat. Add the oil. Add onion with a pinch of the salt. Cook 6 to 8 minutes until translucent and taking light gold at the edges. This is the fond for a pot that has no meat.
2. Bloom spices
Add garlic and ginger. Stir 45 seconds. Add cumin seeds, turmeric, and chili flakes. Stir 30 to 45 seconds until the spices smell loud and the oil looks tinted. If they scorch, pull the pot off heat for a moment and proceed. Burnt turmeric is bitter.
3. Tomato
Add crushed tomatoes. Cook 2 to 3 minutes, stirring, until the tomato darkens slightly and the oil starts to separate at the edges.
4. Lentils and liquid
Add rinsed lentils, coconut milk, water, and the remaining salt. Stir. Bring to a simmer. Skim any foam. Reduce heat to maintain a gentle burble, not a violent boil.
5. Simmer
Cook uncovered 18 to 22 minutes, stirring every few minutes so the bottom does not catch. The lentils should collapse and the pot should look creamy, not watery. If it thickens too fast, add 50 to 100 ml water. If it stays thin, simmer 5 minutes more.
6. Acid and salt
Take the pot off heat. Stir in lemon juice. Taste. Add salt until the coconut sweetness sits in the background. Chili flakes at the table.
7. Serve
Ladle over rice if you want a starch, or eat as a thick soup with toast. The dal will thicken as it cools. Loosen with water on reheat.
8. Leftovers
Cool in a shallow container within 2 hours. Refrigerate 3 to 4 days, or freeze. Reheat to 165 °F, whisking as the coconut comes back together.
Nutrition per serving
| Calories | 520 |
|---|---|
| Protein | 22 g |
| Carbohydrate | 52 g |
| Fat | 24 g |
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