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Recipe by:

Dana Ramsey

Comforting Easy Red Lentil Dahl with Coconut Milk

This Easy Red Lentil Dahl with Coconut Milk is a comforting and nourishing dish, perfect for warming up during chilly autumn nights.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 1 cup red lentils
  • 1 can (14 ounces) coconut milk Full-fat for richness
  • 2 Tbsp. vegetable oil Neutral oil preferred
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 tsp. ground cumin
  • 1 tsp. turmeric
  • 1 tsp. garam masala
  • 2 cups vegetable broth
  • salt and pepper to taste
  • fresh cilantro, chopped for garnish

Equipment

  • Large pot
  • Fine-mesh strainer
  • Wooden spoon

Method
 

  1. Rinse the red lentils in cold water until the water runs clear in a fine-mesh strainer.
  2. In a large pot, heat the vegetable oil over medium heat, then add the chopped onion. Sauté for about 5 minutes until translucent.
  3. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
  4. Sprinkle in the ground cumin, turmeric, and garam masala. Stir continuously for about 30 seconds until aromatic.
  5. 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.
  6. Season with salt and pepper to taste. Adjust consistency if too thick by adding more broth or water.
  7. Serve warm, garnished with freshly chopped cilantro.

Notes

Store leftover dahl in an airtight container in the fridge for up to five days.