Dal (Lentil Curry)
Ingredients:
- 198 g (1 cup) red lentils
- 15 ml (1 tbsp) coconut oil or neutral oil
- 160 g (1 small) onion
- 9 g (3 cloves) garlic
- 6 g (1 tbsp) fresh ginger
- 2 g (1 tsp) ground cumin
- 2.3 g (1 tsp) ground turmeric
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper (optional)
- 396.9 g (1 (14 oz) can) diced tomatoes
- 720 ml (3 cups) vegetable broth or water
- 120 ml (1/2 cup) canned coconut milk
- Salt, to taste
- Fresh cilantro, for garnish
Features:
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Cook the spices for just 30 seconds once they hit the pot, stirring constantly — this is enough time to bloom their flavor in the oil without letting them scorch and turn bitter.
Instructions:
- Sauté the Onion: Heat the oil in a large pot over medium heat and sauté the onion for 4-5 minutes, until softened.
- Add Garlic & Ginger: Add the garlic and ginger, cooking for 1 minute until fragrant.
- Bloom the Spices: Stir in the cumin, turmeric, coriander, and cayenne, and cook for 30 seconds.
- Add Lentils & Simmer: Add the diced tomatoes, red lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the lentils are soft and the dal has thickened.
- Finish with Coconut Milk: Stir in the coconut milk and season with salt to taste.
- Simmer & Serve: Simmer for another 3-5 minutes. Garnish with fresh cilantro and serve with rice or naan.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Taste as you go and adjust seasoning to your preference before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
Every ingredient here earns its place, but a few really shape the dish. The red lentils adds hearty plant protein and body to the dish. The coconut oil or neutral oil adds richness and a subtle sweetness that supports the other flavors. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base.
Dal (Lentil Curry)
Ingredients:
- 198 g (1 cup) red lentils
- 15 ml (1 tbsp) coconut oil or neutral oil
- 160 g (1 small) onion
- 9 g (3 cloves) garlic
- 6 g (1 tbsp) fresh ginger
- 2 g (1 tsp) ground cumin
- 2.3 g (1 tsp) ground turmeric
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper (optional)
- 396.9 g (1 (14 oz) can) diced tomatoes
- 720 ml (3 cups) vegetable broth or water
- 120 ml (1/2 cup) canned coconut milk
- Salt, to taste
- Fresh cilantro, for garnish
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The red lentils adds hearty plant protein and body to the dish. The coconut oil or neutral oil adds richness and a subtle sweetness that supports the other flavors. The onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base.
Prep:
Cook the spices for just 30 seconds once they hit the pot, stirring constantly — this is enough time to bloom their flavor in the oil without letting them scorch and turn bitter.
Instructions:
- Sauté the Onion: Heat the oil in a large pot over medium heat and sauté the onion for 4-5 minutes, until softened.
- Add Garlic & Ginger: Add the garlic and ginger, cooking for 1 minute until fragrant.
- Bloom the Spices: Stir in the cumin, turmeric, coriander, and cayenne, and cook for 30 seconds.
- Add Lentils & Simmer: Add the diced tomatoes, red lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the lentils are soft and the dal has thickened.
- Finish with Coconut Milk: Stir in the coconut milk and season with salt to taste.
- Simmer & Serve: Simmer for another 3-5 minutes. Garnish with fresh cilantro and serve with rice or naan.
