Easy and Comforting Red Lentil Coconut Dahl
This hearty red lentil dahl is perfect for when you crave comfort without the fuss. Infused with fragrant spices, coconut milk, and fresh ginger, it's rich, warming, and incredibly easy to make. Ground cumin, coriander, turmeric, and mustard seeds bring earthy warmth, while fresh tomatoes melt into the lentils for a smooth, flavourful base. Ready in no time, this dish pairs beautifully with rice, quinoa, or millet. For an extra boost of fiber and flavour, try topping it with curry-spiced roasted eggplant for a delicious finishing touch.
Ingredients (Serves 3-4)
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp turmeric powder
1 tsp black mustard seeds
10-12 curry leaves
1 tbsp coconut oil
1 tbsp freshly grated ginger
1-2 cloves garlic, minced
1 small onion, finely diced
2 fresh and ripe tomatoes, diced
1 tbsp tomato paste (optional)
200g red lentils
600g cups water or vegetable stock
150ml coconut milk
Salt and pepper, to taste
Fresh coriander, chopped, for garnish
Lime wedges, for serving
Yogurt (vegan or regular), for serving
For the Roasted Eggplant (Optional):1-2 eggplants, diced
1 tbsp olive oil
1 tsp curry powder
Salt and pepper, to taste
1 tbsp cumin seeds
For Serving:White or brown rice, quinoa, or millet
INSTRUCTIONS
Step 1: Toast the Spices & Sauté Aromatics
1. Grind the spices: Using a mortar and pestle or spice grinder, grind the cumin and coriander seeds.
2. Heat the pan: In a large pot or pan, heat the coconut oil over medium heat. Add the ground cumin, coriander, ground turmeric, and black mustard seeds. Stir and heat for about 1-2 minutes until fragrant.
3. Add curry leaves: Toss in the curry leaves and stir briefly to release their flavour.
4. Add ginger, garlic, and onion: Stir in the freshly grated ginger, minced garlic, and diced onion. Cook for 3-4 minutes, stirring occasionally, until the onions are soft and translucent.
Step 2: Cook the Tomatoes
1. Add fresh tomatoes: Add the diced fresh tomatoes and cook until they break down and melt into the spices, about 5-7 minutes. If needed, add a tablespoon of tomato paste to deepen the flavour.
Step 3: Cook the Lentils
1. Add lentils and liquid: Stir in the red lentils and pour in the water or vegetable stock. Bring to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, stirring occasionally, until the lentils are soft and smooth.
2. Add coconut milk: Stir in the coconut milk, season with salt and pepper, and let the dahl simmer for an additional 3-5 minutes.
Step 4: Optional Roasted Eggplant
1. Preheat the oven: Preheat your oven to 200°C (392°F).
2. Prepare the eggplant: Toss the diced eggplant with olive oil, curry powder, salt, and pepper. Spread on a baking tray and roast for 20-25 minutes until golden and tender.
3. Top the dahl: Once the dahl is ready, top with the roasted eggplant for added flavor and texture.
Step 5: Serve
1. Cook the grains: While the dahl is cooking, prepare white or brown rice, quinoa, or millet according to package instructions.
2. Assemble the dish: Serve the red lentil dahl over your grain of choice. Top with fresh coriander, a squeeze of lime, and a dash of yogurt. Enjoy!
This comforting red lentil dahl is perfect for any occasion and can be enjoyed with or without the optional roasted eggplant for added texture and flavor!
