Spicy Coconut Red Lentil and Tomato Dal

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 1/2 cups (285 g) red lentils, rinsed
• 2 tbsp neutral oil + 1 tbsp for tempering
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 1 1/2 tbsp fresh ginger, minced
• 2–3 fresh red chilies, sliced (adjust to taste)
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp smoked paprika (or regular)
• 1/4–1/2 tsp cayenne pepper (optional, for extra heat)
• 1 can (14 oz / 400 g) diced tomatoes
• 1 can (13.5–14 oz / 400 ml) full-fat coconut milk
• 3 1/2 cups (830 ml) water or vegetable broth
• 1 1/4 tsp fine sea salt, plus more to taste
• Juice of 1/2 lime
• Fresh cilantro, chopped, for serving

Do This

• 1. Rinse lentils in cold water until it runs mostly clear; drain well.
• 2. In a heavy pot, heat 2 tbsp oil over medium heat; soften onion 6–8 minutes.
• 3. Add garlic, ginger, and sliced chilies; cook 1–2 minutes, then stir in spices and toast 30–60 seconds.
• 4. Add lentils, diced tomatoes, 3 1/2 cups water/broth, and salt; bring to a boil, then simmer gently 20–25 minutes, stirring occasionally.
• 5. Stir in coconut milk; simmer 5–10 minutes more until thick and silky. Adjust salt and thin with water if needed; finish with lime juice.
• 6. Optional: Sizzle remaining 1 tbsp oil with extra chili and mustard seeds; pour over dal. Serve hot with rice or warm flatbread and cilantro.

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Why You’ll Love This Recipe

• Deeply comforting and filling, thanks to creamy coconut milk and tender red lentils.
• Beautifully spiced with ginger, garlic, chilies, and warm aromatics for a gentle (or fiery) heat.
• One-pot, weeknight-friendly, and naturally vegan and gluten-free.
• Flexible: easily adjust the spice level and thickness, and it reheats like a dream.

Grocery List

• Produce: 1 large onion, fresh garlic, fresh ginger, 2–4 fresh red chilies, 1 lime, fresh cilantro (for serving)
• Dairy: Optional plain yogurt or Greek yogurt for serving (skip for vegan)
• Pantry: Red lentils, canned diced tomatoes, canned full-fat coconut milk, neutral oil (such as canola, sunflower, or grapeseed), ground cumin, ground coriander, ground turmeric, smoked paprika, cayenne pepper, black mustard seeds (optional for tempering), salt, black pepper, basmati rice or flatbread (for serving, optional)

Full Ingredients

Dal Base

• 1 1/2 cups (285 g) red lentils, picked over and rinsed until water runs mostly clear
• 3 1/2 cups (830 ml) water or low-sodium vegetable broth
• 1 can (14 oz / 400 g) diced tomatoes, with juices
• 1 can (13.5–14 oz / 400 ml) full-fat coconut milk, well shaken
• 1 1/4 tsp fine sea salt, plus more to taste
• Freshly ground black pepper, to taste

Aromatics & Spice

• 2 tbsp neutral oil (canola, sunflower, or grapeseed)
• 1 large yellow or white onion, finely diced (about 1 1/2 cups)
• 4 cloves garlic, minced
• 1 1/2 tbsp fresh ginger, finely minced or grated
• 2–3 fresh red chilies (such as serrano, fresno, or red jalapeño), thinly sliced, seeds in or out to taste
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp smoked paprika (or sweet paprika if preferred)
• 1/4–1/2 tsp cayenne pepper, to taste (optional, for extra heat)

Tempering Oil (Optional but Wonderful)

• 1 tbsp neutral oil
• 1 tsp black mustard seeds (or cumin seeds, if you prefer)
• 1 fresh red chili, thinly sliced (or 1/2 tsp red chili flakes)

Finishing & Serving

• Juice of 1/2 lime (about 1 tbsp), plus extra wedges for serving
• Small handful fresh cilantro leaves, roughly chopped
• Cooked basmati rice or warm naan/flatbread, for serving
• Optional: Plain yogurt or coconut yogurt, for dolloping on top

Step-by-Step Instructions

Step 1: Rinse the lentils and prep your aromatics

Place the red lentils in a fine-mesh sieve and rinse under cold running water, using your fingers to stir them around, until the water runs mostly clear. This removes excess starch and helps the dal stay silky, not gummy. Set aside to drain.

Meanwhile, finely dice the onion, mince the garlic and ginger, and thinly slice the fresh red chilies. If you prefer a milder dal, remove the seeds and white ribs from the chilies. Keep everything nearby; this recipe moves quickly once you start cooking.

Step 2: Soften the onions

In a large heavy-bottomed pot or Dutch oven, heat 2 tbsp neutral oil over medium heat for 1–2 minutes. Add the diced onion and a small pinch of salt. Cook, stirring occasionally, until the onion is very soft, translucent, and just starting to turn golden around the edges, about 6–8 minutes. If it begins to brown too quickly, lower the heat slightly and add a splash of water.

Step 3: Build flavor with garlic, ginger, chilies, and spices

Add the minced garlic, ginger, and sliced chilies to the softened onions. Cook, stirring constantly, until fragrant, 1–2 minutes. Do not let the garlic brown; you just want it soft and aromatic.

Sprinkle in the ground cumin, ground coriander, turmeric, smoked paprika, and cayenne (if using). Stir continuously for 30–60 seconds to lightly toast the spices in the oil. They should smell nutty and fragrant but not burnt. This step is key to unlocking deep, warming flavor.

Step 4: Add lentils, tomatoes, and liquid

Tip the rinsed, drained red lentils into the pot and stir to coat them in the spiced onion mixture. Pour in the diced tomatoes with all their juices, followed by 3 1/2 cups (830 ml) water or vegetable broth. Add 1 1/4 tsp fine sea salt and a few grinds of black pepper.

Stir everything well, scraping along the bottom of the pot to loosen any stuck bits. Increase the heat to medium-high and bring the mixture up to a gentle boil, uncovered. Once boiling, reduce the heat to low or medium-low to maintain a steady simmer.

Step 5: Simmer until the lentils are tender

Simmer the dal gently, uncovered, for 20–25 minutes, stirring every 4–5 minutes to prevent sticking. The lentils will gradually soften, swell, and begin to break down, and the mixture will thicken. If it starts to look too thick or is catching on the bottom, stir in a splash of hot water and slightly lower the heat.

The dal is ready for the next step when the lentils are very tender and just beginning to fall apart, with a soft, porridge-like texture.

Step 6: Stir in coconut milk and adjust the texture

Pour in the coconut milk and stir thoroughly until fully incorporated. Simmer the dal gently for another 5–10 minutes, uncovered, allowing the flavors to meld and the texture to become silky and creamy. At this point, you can control how thick you want it:

• For a thicker, scoopable dal: continue simmering until it mounds on a spoon.
• For a looser, soupier dal: stir in 1/4–1/2 cup (60–120 ml) hot water at a time until you like the consistency.

Taste and adjust seasoning with more salt and black pepper as needed. Turn off the heat and stir in the lime juice for brightness and balance.

Step 7: Make the tempering oil (optional but highly recommended) and serve

For a final burst of flavor and heat, prepare the tempering: in a small skillet, heat 1 tbsp neutral oil over medium heat. When hot, add the mustard seeds (or cumin seeds). Cook just until they start to crackle and pop, 20–30 seconds. Immediately add the sliced chili or chili flakes and swirl for another 10–15 seconds, then remove from the heat so nothing burns.

Ladle the hot dal into bowls or serve directly from the pot. Spoon the sizzling tempering oil over the top, letting it marble into the creamy surface. Garnish with chopped fresh cilantro and, if you like, a dollop of yogurt. Serve right away with steamed basmati rice or warm naan/flatbread and extra lime wedges on the side.

Pro Tips

• Control the heat level: For mild dal, remove chili seeds and skip the cayenne. For extra fiery, keep all seeds, use 3–4 chilies, and add the full amount of cayenne.
• Stir often near the end: As the dal thickens, it can catch on the bottom of the pot. Stir regularly in the last 10–15 minutes and adjust the heat as needed.
• Customize the texture: If you like a super-smooth dal, use a ladle to mash some of the lentils against the side of the pot or briefly blitz with an immersion blender (just a few pulses).
• Bloom the spices properly: Toasting spices for 30–60 seconds in oil makes a huge difference. Watch closely so they do not burn, or they will taste bitter.
• Salt in stages: Lentils absorb salt as they cook. Start with the listed amount, then taste after adding coconut milk and adjust to your liking.

Variations

• Spinach or greens dal: In the last 5 minutes of cooking, stir in 3–4 cups loosely packed baby spinach or chopped kale. Simmer until wilted and tender.
• Smoky tomato dal: Increase smoked paprika to 1 tsp and add 1 roasted red pepper (chopped) with the tomatoes for deeper, smoky flavor.
• Tomato-forward and lighter: Use light coconut milk or only 3/4 can full-fat coconut milk and add an extra 1/2 cup (120 ml) diced tomatoes for a slightly tangier, less rich version.

Storage & Make-Ahead

Allow the dal to cool to room temperature, then transfer to airtight containers.

Refrigerator: Store for up to 4 days. The dal will thicken as it chills. Reheat gently on the stove over low heat or in the microwave, adding splashes of water or broth to loosen to your desired consistency. Taste and adjust lime and salt after reheating.

Freezer: This dal freezes well. Portion into freezer-safe containers, leaving a little headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator or reheat gently from frozen with a bit of extra liquid, stirring frequently.

Dal often tastes even better the next day as the flavors meld, making it ideal for meal prep lunches or an easy reheat dinner.

Nutrition (per serving)

Approximate values for 1 of 4 servings (dal only, without rice, bread, or toppings):

• Calories: ~470 kcal
• Protein: ~16 g
• Carbohydrates: ~48 g
• Fat: ~23 g
• Fiber: ~12 g
• Sodium: ~650 mg (will vary based on broth and added salt)

These values are estimates and will vary with exact ingredients and portion sizes.