A 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. Perfect served over rice for an easy meal!
1teaspoonground pepper, add more to taste if necessary at the end
2 teaspoonssalt, add more to taste if necessary at the end
400g / 2 cupssplit red lentils , dried. (No need to soak)
3largetomatoes, chopped into small chunks
1 can / 400mls / a little under 1¾ cupcoconut milk , full fat or light
840mls / 3½cupswater, plus a 3 - 4 tablespoons for sautéing the onion and garlic
Instructions
Add 3 tablespoons of water (or 1 tablespoon of oil if you prefer) to a large pan and place over a medium heat. Once the pan is hot add the chopped onion and sauté for about 5 - 10 minutes until translucent. Stir frequently and add a drop or two of water as you need to to stop them sticking.
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.
Video
Notes
If you don't have fennel seeds, cumin seeds and ground coriander omit them and add 1 tablespoon of curry powder or garam masala instead (more to taste too if you like!). Storage & Freezing - This Dahl reheats beautifully and will keep in the fridge for around 5 days. Leftovers taste even better. It also freezes very well for up to 3 months.