Spicy Red Lentil Dal

Name: Spicy Red Lentil Dal
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: India
Ingredients: 300 g of red lentils (rinsed); 200 ml of coconut milk; 200 g of crushed tomatoes (canned); 500 ml of water; 1 yellow onion (finely sliced); 2 garlic cloves (chopped); 15 g of ginger (fresh, grated); 2 tbsp of vegetable oil; 1 tsp of garam masala; 1 tsp of turmeric; 1 tsp of ground cumin; 1/2 tsp of salt; 1 tsp of red chili pepper (dried flakes); 1/2 bunch of cilantro (fresh, chopped); 4 naan bread (or warm pita bread)

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Spicy red lentil dal wins people over with its ultra-creamy texture and the warm flavors of turmeric, cumin and ginger. Wonderfully comforting, this traditional Indian vegetarian dish is shared at a friendly dinner with warm naan breads or basmati rice.

Total time: 40 min
Prep: 15 min
Cook: 25 min
Difficulty: Medium
Per person: €1.63

By the CookinBreak team

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Nutrition facts

per serving · estimate

420kcal

Protein21 g20%
Carbs53 g50%
Fat14 g30%
Fiber12 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To boost the aromas, briefly toast your ground spices in the fat before adding the liquid. This essential step of Indian cooking, called tadka, awakens the essential oils of the spices without any bitterness.

Freezing : Can you freeze this recipe?

Yes

Works very well, up to 3 months in airtight containers. Thaw in the fridge.

Storage : How long does it keep?

Keeps 3 to 4 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Onion, garlic, ginger can be chopped the day before. Lentils not soaked.

Reheating : How do you reheat it?

Saucepan (low heat, add a little water to adjust the consistency), microwave (medium power).

Variations

Mild version: replace the red chili flakes with a pinch of sweet paprika and a squeeze of lime juice.
Vegetable version: add two generous handfuls of fresh baby spinach at the end of cooking until it gently wilts.
Ultra-creamy version: mash a third of the cooked lentils with a potato masher right in the pot before serving.
For a stronger flavor, add a teaspoon of tamarind paste at the end of cooking.

Mistakes to avoid

Forgetting to stir regularly: red lentils absorb liquid quickly and may stick to the bottom of your pot.
Salting too early or too much: wait until the lentils soften before adjusting the salt to keep a melting texture.
Letting it boil at a rolling boil: too high a heat dries out the dal without giving the spices time to infuse properly.

Frequently asked questions

Do you need to soak red lentils before cooking?

No, red lentils are hulled and cook very quickly without prior soaking. A thorough rinse under cold water is more than enough to remove impurities before the 25 min of cooking.

Can you replace the coconut milk with cream?

Yes, you can use heavy cream or a plant-based cream such as soy. Coconut milk remains ideal, however, for bringing that gentle roundness characteristic of traditional recipes.

How do you adjust the heat level of the dish?

The base of the dish is fragrant without burning. Simply adjust the amount of red chili flakes added at plating according to your guests' tolerance.

What should you serve with this lentil dal?

This dish pairs ideally with buttered naan breads, warm wheat flatbreads or a bowl of cardamom-scented basmati rice for a complete meal.