Red Lentil Dahl

Red lentil dahl is a comforting and nutritious dish that embodies the essence of traditional Indian cuisine. This dish is generously seasoned with spices such as turmeric, cumin and ginger, offering an incomparable palette of flavors.

Step by Step Instructions

Frequently Asked Questions

You can perfectly use grated fresh ginger to replace powdered ginger. This will give a stronger, fresher flavor to the dahl. Add 2 tbsp of fresh ginger.

Coral lentils are traditionally used for dahl, particularly because they cook quickly. That said, you can also use green lentils or brown lentils, but the cooking time will be longer.

Yes, you can replace coconut milk in lentil dahl with several alternatives, depending on the flavor and creaminess you want to achieve. Here are some options:
. Heavy Cream or Half-and-Half.
. Plain Yogurt (Make sure to temper the yogurt by stirring some of the hot dahl gradually into it before adding it all back into the pot to prevent curdling).
. Almond Milk or Cashew Milk (They won’t be as thick as coconut milk, so you might want to use less liquid initially, or thicken the dahl with a little flour or cornstarch mixed into the nut milk).
. Additional Water or Broth (You can increase the spices slightly to enhance the flavor since coconut milk also adds sweetness and depth).

Simply add a little water or broth to reach the desired consistency.

Red Lentil Dahl

Red lentil dahl is a hearty recipe that holds a special place in Indian cuisine. Flavored with a blend of aromatic spices such as turmeric, cumin, red lentil dahl is extremely nourishing, providing an excellent source of plant-based protein.
Dahl is often served with basmati rice or naan bread, making a complete and balanced meal.
Find out how to make this simple yet deeply flavorful dish and bring a taste of India into your kitchen.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4


  • 1 saucepan (to cook the lentils)
  • 1 skillet


  • ½ red onion
  • 1 cup red lentils (200 g)
  • 1 tomato
  • 1 tbsp olive oil (or coconut oil)
  • 2 tbsp curry powder
  • 1 pinch garam masala (optional)
  • 1 tsp ginger (powder)
  • 2 pinches cumin seeds
  • coconut milk (200 ml)
  • 2 cloves garlic
  • parsley (fresh or fresh cilantro)
  • salt and pepper


  • Cook the red lentils according to the package instructions.
  • Meanwhile, peel and finely slice the onion.
    Clean and cut the tomato into cubes.
    Peel and chop the garlic.
  • Heat the olive oil (or coconut oil) in a skillet and brown the chopped onion until translucent.
  • Drain the red lentils. Set aside.
  • Add the tomato and garlic to the skillet. Then add curry, ginger, cumin (optional: and garam masala) and the cooked and drained red lentils. Mix everything well and cook for 5 minutes.
  • Pour in the coconut milk. Leave to simmer for 10 minutes over low heat, stirring regularly. Adjust the seasoning with salt and pepper then sprinkle with chopped parsley (or cilantro). Serve immediately.


Serve the red lentil dalh with rice or prepare homemade naans with this quick and easy recipe: naans.
Keyword Dahl, Lentils, Red lentil

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