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Vegan Coconut Dahl (Red Lentil Dal)
Indian

Vegan Coconut Dahl (Red Lentil Dal)

A soothing, creamy red lentil dal simmered with coconut milk, turmeric and a fragrant garlic and cumin tarka. Comforting, budget-friendly and naturally vegan.

40 min
Total time
4
Servings
10 min
Prep
30 min
Cook
beginnerdinnerveganvegetariandairy-freegluten-freehigh-protein
Source: Traditional Indian cuisine

Ingredients

4 servings
  • 250 g red split lentils, rinsed
  • 750 ml water
  • 1 tsp ground turmeric
  • 200 ml full-fat coconut milk
  • 1 tsp salt, to taste
  • 2 tbsp coconut or vegetable oil, for the tarka
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1/2 tsp chilli powder, to taste
  • handful fresh coriander, chopped, to serve
  • 1/2 lemon, juiced

Make it your way

Instructions

Plan my prep
  1. Step 1.Put the rinsed lentils, water and turmeric in a large saucepan. Bring to the boil, then reduce the heat and simmer, partly covered, for 18 to 20 minutes, skimming any foam, until the lentils break down and thicken.
  2. Step 2.Stir in the coconut milk and salt and simmer for a further 5 minutes until creamy. Add a splash more water if too thick.
  3. Step 3.Meanwhile, make the tarka: heat the oil in a frying pan over medium heat and add the cumin seeds. Sizzle for 30 seconds until fragrant.
  4. Step 4.Add the onion and cook for 6 to 8 minutes until golden.
  5. Step 5.Add the garlic, ginger, ground coriander and chilli powder and cook for 1 to 2 minutes.
  6. Step 6.Stir the fragrant tarka into the cooked dal and mix well.
  7. Step 7.Finish with lemon juice, scatter with fresh coriander and serve with rice or naan.

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