Quick & easy Red Lentil Dal that is as soul-warming as it is delicious. It's super creamy thanks to the melty red lentils & rich coconut milk and naturally vegan and gluten-free.
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Hello, creamy soft red lentils bathed in coconut milk and spices. I'm looking at you Red Lentil Dal!
Something totally magical happens when you combine red lentils, spices, tomatoes, and coconut milk, then simmer them all together. So cozy, comforting and so delicious!
This Dal is rich, creamy, gently spiced, full of protein, very filling, and budget-friendly, assuming you keep a good selection of staple spices in your pantry.
What Is Dal?
Wondering what Dal actually is? I like Cooking Light's description of it. They say "Dal or dhal, just like posole (or pozole) is both an ingredient and a dish: it refers to a type of dried split pea or lentil and the deeply spiced stew made from simmering the split peas until nicely broken down".
It's a staple dish of India and South Asia and "archaeological evidence indicates that Indian dal made its first appearance in the Indus Valley Civilization (bronze age), where lentils – of all kinds – were a staple food." Sanchari Pal, The Fascinating History of the Humble Dal.
Ingredients
Gather up your ingredients and let's get to it...Here is what's joining the Dal party today:
And a few of ingredient notes:
- Red lentils - Also known as Masoor Dal/Dahl. I don't recommend using any other type of lentils in this recipe because you would need to adjust the amount of liquids added, and then also the seasonings too. Make sure your lentils aren't old and have been stored correctly. Old lentils can take much longer to cook and sometimes won't become tender no matteer how long you cook them for.
- Tomatoes - I like to add diced fresh tomato. You can add the equivalent amount of canned diced tomatoes if you prefer but the flavour won't be quite as good.
- Coconut milk - This should be from a can. You can use full fat canned coconut milk or light coconut milk. I prefer full fat coconut milk because it is creamier and adds more flavour to the finished dish.
Expert Tip - You can add just about any vegetable to this dal. It's a great meal for clearing out the fridge and using up what you have. Spinach, kale, cauliflower, chickpeas, diced potatoes or sweet potatoes work particularly well. Be sure to add harder vegetables like potatoes near the beginning and easy cook veggies like spinach and kale towards the end.
How To Make Red Lentil Dal
Red Lentil Dal recipe is perfect for when you want a fresh, cozy, delicious, and healthy meal on the table pretty fast. Here's how:
- Sauté the onions, garlic, ginger, and spices.
- Add the lentils and let them toast for a few minutes.
- Add all of the other ingredients and bring to a gentle simmer.
- Let it simmer until the dal is thick and the lentils are tender.
Serving Suggestions
Try serving your Dal with with:
- My easy flatbread recipe, Naan bread or poppadoms
- Fluffy coconut basmati rice, cauliflower rice, coconut lime rice, or quinoa
- A dollop of unsweetened vegan yogurt
- Shredded coconut or toasted cashews or peanuts
- Fresh cilantro or diced fresh tomato
Tips For Storing Leftovers
This is one of those meals where you can really look forward to the leftovers because the flavours continue to develop over time and just get better and better.
Store leftover dal in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in a pan on the stovetop or in the microwave.
Got an Instant Pot?
If you have an Instant Pot you might want to hop on over to my Instant Pot Lentil Dal. It's been adapted very slightly so that it works perfectly in an Instant Pot. It's equally as delish!
More Lentil Recipes
Recipe
Red Lentil Dal
Author:WATCH HOW TO MAKE IT
Ingredients
- 1 tablespoon olive oil , or a little water for oil-free
- 1 medium onion , diced
- 4 large garlic cloves , minced
- 2 tablespoons fresh ginger , finely chopped or grated
- 1 teaspoon red chili pepper flakes , or 1 small fresh red chili
- 2 teaspoons turmeric
- 1 teaspoon fennel seeds , or ¾ teaspoon ground fennel
- 1 teaspoon cumin seeds , or ¾ teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- 1 teaspoon ground pepper , & more to taste
- 2 teaspoons salt , & more to taste
- 2 cups (400 grams) split red lentils , dried
- 3 large tomatoes , chopped into small chunks
- 1 can ( 13.5oz/400 ml) coconut milk , full fat or light
- 3½ cups (840 ml) water
INSTRUCTIONS
- Warm the oil in a large pan over medium heat. Once hot add the chopped onion and sauté for 5 to 10 minutes until translucent.
- Add the chopped garlic & ginger to the pan and cook for about 1 minute longer.
- Add the chili and spices and cook them out for a minute or two then add the lentils. Toast the lentils gently for a few minutes, stirring frequently to stop them sticking.
- Add the chopped tomatoes, water and coconut milk, stir well and bring to a gentle simmer.
- Turn down to medium low, and continue to simmer for around another 25-30 minutes, stirring every 5 minutes or so, until the lentils are breaking down and the sauce is nice and thick.
NOTES
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Erica says
Fabulous!
Andrea says
Made this just now and it was amazing. Went and had seconds. Everyone else loved it too. Had it with coconut rice and they went really well together. Defiantly making this again. Made sure I've written recipe so I don't have to spend ages trying to find it again.
Lesley says
Can I freeze this?
A Virtual Vegan says
Yes it freezes really well.
Erika Strain says
This was fantastic! I made it in the instant pot, simmered everything then high pressure for 10 minutes natural release. I used canned diced tomatoes, a whole can, and it didn't affect the creaminess. Totally delish and ill be having this all week for my lunches over spinach.
Thank you!
Sam says
Thank you for this recipe! It has become a staple in my household and I have made it for many many friends who love it. So simple, thank you very much. Kids love it too.
A Virtual Vegan says
Thank you Sam. I'm so pleased you are all enjoying it!
katie says
Hi..really want to make this but allergic to coconut...have any suggested switches?..thanks
A Virtual Vegan says
Just use a nice creamy non sweetened milk instead. Cashew or almond milk would work well. As it's thinner I'd just use 3 cups of water to compensate, and if you need to you can add a drop more just before serving if the dahl is a little too thick.
michelle says
This was a big hit with everyone in my house, we all had seconds and I've shared the recipe with everyone!
A Virtual Vegan says
That's great Michelle. I'm so pleased you all enjoyed it!
Jodi says
Very easy; super yummy! Served over jasmine brown rice. I used some chopped garden tomatoes I had frozen last fall. Worked great. Thanks for the recipe!
A Virtual Vegan says
That's awesome! I'm so glad you enjoyed it.
Angela says
Made this for dinner tonight and I must say...it was DELICIOUS! I couldn’t get enough! I’ll for sure be making this time and time again. Thank you!
A Virtual Vegan says
So pleased you enjoyed it Angela and thank you so much for taking the time to come back and leave a review. I appreciate it!
Julia says
I made this tonight for dinner, and it was delicious. Really easy to make, too, which makes a big difference for me.
A Virtual Vegan says
That's great. I'm so glad you enjoyed it!
Johanne says
Made this for dinner & it was fantastic! Served with brown basmati rice & topped it with cilantro. Can you indicate in the instructions when to add the ginger? I didn't see the video before making it & added it at the end while it was simmering - still tasted amazing! Thank you so much. Husband loved it too - its a keeper!
A Virtual Vegan says
That's awesome! I'm so glad you both enjoyed it. I just amended the instructions to include the ginger. I don't know how I missed that!
Linda Baker says
I'm making this right now and it smells glorious! Do you simmer uncovered or covered?
A Virtual Vegan says
Simmer it uncovered. Hope you enjoy it!
Stephanie says
Wow! Just made this tonight and it is phenomenal! Super flavorful. I served it over wilted spinach which was yummy. I have enough for the rest of the week! Awesome recipe. Thanks!
A Virtual Vegan says
So glad you enjoyed it! Thank you for letting me know. I appreciate it!
Ann says
This dish was absolutely amazing!! My husband raved about it! I served it over roasted eggplant - his favorite veggie - and it was fantastic. Leftovers were awesome for lunch. Thanks!!
A Virtual Vegan says
That's so good to hear Ann! I must try serving it over roasted eggplant. It sounds like a great combo. Thank you so much for stopping by to let me know you both enjoyed it. I really appreciate it!
Allie says
So good! it has so much flavor.
A Virtual Vegan says
Thank you! So glad you are enjoying it!
Alisa says
Wow, this dahl is simply stunning Mel!
Linda says
I could eat this every single day!
Darlene says
This was very good. I threw it all in the crock pot with the exception of coconut milk. I added that just before we were ready to eat. The creamy, spoon and bowl comfort food is right up my alley. This is a keeper.
A Virtual Vegan says
I am so glad you enjoyed it Darlene. I had a feeling it would work well in a crockpot but I don't have one anymore to try it in because mine cracked. Thank you so much for stopping by to let me know!
Matthew says
Oh wow, this looks delicious!!!! Can't wait to try it.
A Virtual Vegan says
Thank you Matthew. Let me know what you think!
Sara says
Over the top amazing!! A staple here now for sure.
Kate says
Yum!This is such a delicious recipe!