Description
A comforting and flavorful dal made with protein-rich red lentils and creamy coconut milk, perfect for a family-friendly weeknight dinner.
Ingredients
Scale
- 1 Tbsp coconut oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tsp ginger, grated
- 1 green chili, finely chopped
- 1 tsp cumin seeds
- 1/2 tsp fenugreek seeds
- 1/2 tsp fennel seeds
- 1 cardamom pod, seeded
- 1/2 tsp cinnamon
- 1 tsp turmeric
- 1 cup red lentils
- 1 tsp salt
- 1.25 cups water
- 1 can full-fat coconut milk (14oz / 400ml)
- 1 lemon, zested and juiced
- 1 bunch fresh cilantro, chopped
Instructions
- Heat coconut oil in a large pan over low-medium heat. Add chopped onion and sauté until soft and golden.
- Add minced garlic, grated ginger, and chopped green chili; sauté until fragrant.
- Drift the onion mixture to the sides of the pan and toast the spices – cumin, fenugreek, fennel, and cardamom – in the center briefly.
- Mix the spices back into the onion mixture, then add turmeric and cinnamon.
- Stir in the red lentils, salt, and lemon zest. Pour in coconut milk and water, and bring to a gentle simmer.
- Cook for about 20 minutes until lentils are tender and creamy.
- Finish with a splash of fresh lemon juice and stir in chopped cilantro before serving.
Notes
Feel free to adjust the spice level or add vegetables like spinach for variation. Leftovers can be stored in an airtight container in the fridge for up to four days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg