Ready in: 30 minutes · Serves: 4 · Technique: Simmering · Storage: Up to 5 days in the fridge.Quick Answer
This Easy Red Lentil Dahl with Coconut Milk is a comforting and nourishing dish, perfect for warming up during chilly autumn nights.As the autumn winds sweep through New York City, ushering in a cozy atmosphere perfect for kitchen adventures, I'm excited to share a delightful recipe that's not only comforting but also incredibly nourishing: Easy Red Lentil Dahl with Coconut Milk. Whether you're preparing for Thanksgiving gatherings or getting ready to celebrate Christmas with loved ones, this dish is a warm hug in a bowl that's guaranteed to impress.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Quick and Easy: This recipe can be whipped up in under 30 minutes, making it perfect for busy weeknights.
- Nutritious and Filling: Packed with protein from red lentils and healthy fats from coconut milk, it's a hearty meal that satisfies.
- Vegan and Gluten-Free: A delicious option for those with dietary restrictions, without compromising on flavor.
- Customizable: Easily adjust the spice level or add vegetables for a personalized touch.
- Perfect for Meal Prep: Leftovers store well in the fridge or freezer, making it an excellent dish to prepare ahead of time.
Ingredients
Gather the following ingredients to create this delightful Easy Red Lentil Dahl with Coconut Milk:
- 1 cup red lentils: These beauties cook quickly and break down into a creamy consistency, ideal for dahl.
- 1 can (14 ounces) coconut milk: Full-fat coconut milk adds richness and a subtle sweetness that pairs beautifully with spices.
- 2 tablespoons vegetable oil: A neutral oil works best, but feel free to use coconut oil for added flavor.
- 1 medium onion, finely chopped: The base of flavor in any good dahl.
- 3 cloves garlic, minced: Fresh garlic adds a punch that brightens the entire dish.
- 1 inch ginger, grated: This provides that warm, fragrant kick that complements the lentils.
- 1 teaspoon ground cumin: Earthy and slightly nutty, cumin brings depth.
- 1 teaspoon turmeric: This golden spice not only adds color but also imparts a warm, bittersweet flavor.
- 1 teaspoon garam masala: This aromatic blend elevates the dish with its complexity.
- 2 cups vegetable broth: Homemade or store-bought, this is the liquid gold for cooking your lentils.
- Salt and pepper, to taste: Essential seasonings to bring everything together.
- Fresh cilantro, chopped, for garnish: Adds a refreshing touch at the end!
How to Make Easy Red Lentil Dahl with Coconut Milk (Step-by-Step)
This Easy Red Lentil Dahl is not only simple to prepare but also deeply satisfying. Follow these steps to create a warm, nourishing dish that's perfect for any fall gathering.
Step 1: Rinse the Lentils
Start by rinsing the red lentils in cold water in a fine-mesh strainer until the water runs clear. This step helps to eliminate any extra starches and a few impurities.
Step 2: Sauté Aromatics
In a large pot, heat the vegetable oil over medium heat. Once shimmering, add the chopped onion. Sauté for about 5 minutes until the onion is translucent. The aroma of sweet, softening onions will fill your kitchen.
Step 3: Add Garlic and Ginger
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant-imagine that zesty, warm glow.
Step 4: Spices Next
Sprinkle in the ground cumin, turmeric, and garam masala. Stir continuously for about 30 seconds. You'll experience the wonderful, nutty aroma of the spices dancing in the air.
Step 5: Combine Lentils and Liquid
Pour in the rinsed lentils, coconut milk, and vegetable broth. Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for about 20-25 minutes. Stir occasionally until the lentils break down and the mixture thickens to your desired consistency. You'll know it's ready when it takes on a creamy texture and the center has a slight jiggle.
Step 6: Season to Taste
Once cooked, season with salt and pepper. If the dahl is thicker than you like, add a splash more broth or water.
Step 7: Garnish
Serve the dahl warm, garnished with freshly chopped cilantro. I like to pair mine with warm naan or over a bed of fluffy basmati rice.
Common Mistakes to Avoid
- Skipping the rinsing step: Not rinsing the lentils can lead to a starchy and gummy texture. Always rinse!
- Overcooking the spices: Make sure not to burn the spices; they only need a minute to bloom their flavors.
- Adding too much liquid too early: Let the dahl simmer and thicken before adjusting the consistency.
Tips and Tricks for Success
- For a spicier version, add chopped green chili peppers or a pinch of cayenne pepper when you add the spices.
- This dahl pairs wonderfully with roasted vegetables or a simple side salad for balance.
- Leftover dahl can be stored in an airtight container in the fridge for up to a week. It also freezes beautifully!
Variations
- Use green or yellow lentils instead of red for a different texture.
- Substitute coconut milk with almond milk for a lighter version.
- Add spinach or kale for extra nutrition and color.
- Incorporate diced tomatoes for added acidity and flavor.
How to Serve
- Serve the dahl warm, garnished with freshly chopped cilantro.
- Pair with warm naan for a comforting meal.
- Serve over a bed of fluffy basmati rice for a filling dish.
- Top with a dollop of yogurt for creaminess.
Make Ahead and Storage
- Make Ahead: Prepare the dahl up to a day in advance, cool, and store in the refrigerator.
- Storage: Store any leftover dahl in an airtight container in the fridge for up to five days.
- Reheating: When reheating, you may need to add a splash of water to loosen it up, as it thickens when cooled.
- Freezing: Freeze for up to three months. Thaw in the refrigerator before reheating.
Recipe Notes / What I Learned
Through testing this recipe, I discovered that the simplicity of dahl allows the spices to shine, creating an accessible yet flavorful dish that everyone can enjoy. Additionally, how comforting a pot of simmering lentils can be during chilly fall evenings amidst NYC's hustle and bustle!
Yield and Serving Size
Yield: 4 servings · Serving Size: 1 cup
Nutrition Snapshot
Estimated Nutrition Per Serving: ~300 calories · 10g protein · 40g carbs · 12g fat
Recipe by:
Comforting Easy Red Lentil Dahl with Coconut Milk
Ingredients
Equipment
Method
- Rinse the red lentils in cold water until the water runs clear in a fine-mesh strainer.
- In a large pot, heat the vegetable oil over medium heat, then add the chopped onion. Sauté for about 5 minutes until translucent.
- Add the minced garlic and grated ginger, cooking for another minute until fragrant.
- Sprinkle in the ground cumin, turmeric, and garam masala. Stir continuously for about 30 seconds until aromatic.
- Pour in the rinsed lentils, coconut milk, and vegetable broth. Bring to a gentle boil, then reduce heat and simmer uncovered for about 20-25 minutes, stirring occasionally.
- Season with salt and pepper to taste. Adjust consistency if too thick by adding more broth or water.
- Serve warm, garnished with freshly chopped cilantro.
Notes
FAQs
1. Can I use different types of lentils for this recipe?
While red lentils are recommended for their quick cooking time and creamy consistency, you can use yellow lentils or split peas. Be aware that cooking times and textures may vary.
2. Is there a substitute for coconut milk?
If you prefer a lower-fat option, you can use light coconut milk or substitute it with vegetable broth or almond milk, but this will alter the flavor and richness of the dish.
3. How spicy can I make the dahl?
For a spicier version, add green chilies or a pinch of cayenne pepper along with the spices. Adjust the heat to your preference!
4. Can this recipe be made in advance?
Absolutely! The dahl can be made ahead of time and stored in the fridge for up to five days or frozen for up to three months.
5. What are some good side dishes to serve with dahl?
Dahl pairs excellently with warm naan, basmati rice, or a simple side salad. Roasted vegetables also complement the dish nicely.
