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This gloriously golden red lentil dal is the ultimate in comfort food. Fragrant, creamy and utterly delicious this simple dal recipe will be on the table in under 30 minutes!
Dal, daal, dhal or dahl, whatever you call it is one of my ultimate comfort foods.
It also seems to be one of those polarizing foods.
Some people, like me, love dal for its comforting hug in a bowl qualities, while others deride its simplicity.
That and the fact that its made from lentils. But dal's simplicity is the main part of its charm.
If you belong to the camp that believed dal was difficult to make at home, let me tell you it isn't.
In fact, this red lentil dal is ready in under 30 minutes.
The other charming thing about making this simple red lentil dal recipe is the beautiful aromas that fill the air.
The earthiness of cumin, the slight citrus notes of coriander seeds and the sweetness of cinnamon begins the act of comforting you before you even take a bite.
And did I mention that you can make this whole dish in just one single pot? I love recipes that let me cook without messing up the whole kitchen!
If you love one-pot recipes too, make sure you grab this free printable with all my most popular one pot vegan recipes.
We all know the health benefits of turmeric, and this dal is lovely and golden thanks to a generous helping of turmeric.
Some of the health benefits of turmeric include:
- it's a powerful natural anti-inflammatory - when I suffered recent back pain instead of taking anti-inflammatory medication I took turmeric tablets which worked just as well.
- apparently, it helps ward offAlzheimer's
- contains anticancer properties
- has a positive effect on cholesterol which also helps reduce the risk of heart attack and stroke
While naan is a fabulous accompaniment to this turmericdal I like to make flatbreads as they are quick and don't require time to rise.
I use this recipe here and slather it with garlic butter. Along with steamed basmati rice and fresh coriander (cilantro) and
Along with steamed basmati rice and fresh coriander (cilantro) and squeeze of lemon it's the ultimate satisfying meal.
For a lighter lunch-time version of this red lentil dahl, I like to serve it with a side of watercress or rocket (arugula) or oven baked kale chips in place of rice.
So tell me, do you like dal? What is your favourite version?
(And don't forget to snag your free copy of my favorite one-pot vegan recipes!)
Still hungry? Check out some of my other favorite lentil recipes like this mushroom lentil salad, this 5-minute vegan lentil salad, or this creative take on vegan moussaka.
Recipe
Red Lentil Dal
This gloriously golden red lentil dal is the ultimate in comfort food. Fragrant, creamy and utterly delicious this simple dal recipe is packed with flavor from turmeric and spices. And it will be on the table in under 30 minutes!
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Course: Main Course
Cuisine: Indian, Vegan
Keyword: Delicious Everyday, how to make dal, red lentl recipe, vegan dal recipe
Servings: 4 people
Calories: 386kcal
Author: Oh My Veggies
Ingredients
- 2 tbsp olive oil
- 1 onion diced
- 1 tbsp grated ginger
- 1 red chilli deseeded and finely chopped
- 1 tomato finely chopped
- 2 tbsp coriander (cilantro) roots and stalks finely chopped
- 6 leaves curry
- 1 tsp yellow mustard seeds
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 2 cloves garlic finely chopped
- 1 cup red lentils
- 3 cups vegetable stock
- 1 cup coconut milk
- salt and pepper to taste
- 1 lemon juiced
US Customary - Metric
Instructions
Place a large pot over your smallest burner set to a medium heat. Add the olive oil (you can also use coconut oil or ghee) and the onions, ginger, chilli, tomato and coriander roots. Add a couple of pinches of salt. Cook, stirring occasionally, until the onions are sweet and golden, around 5 minutes.
Add the curry leaves and mustard seeds. When the mustard seeds start to pop add the rest of the spices and garlic. Cook until fragrant. Add the lentils, stock and coconut milk and when it starts bubbling reduce the heat to low.
Let the dal bubble away for 20 minutes or so or until the lentils collapse and the dal becomes beautifully creamy. Taste and adjust the seasonings as necessary and add a squeeze of lemon.
Nutrition
Calories: 386kcalCarbohydrates: 40gProtein: 14gFat: 20gSaturated Fat: 12gSodium: 722mgPotassium: 771mgFiber: 16gSugar: 6gVitamin A: 1005IUVitamin C: 40mgCalcium: 69mgIron: 7mg
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
Reader Interactions
Comments
anastasia says
I will make the recipe today for my friends and I.Greetings from Greece.
Reply
Nicole says
Hope you enjoy it! And Greece is one of my favorite places in the world!
Amira says
I have attempted to make Dhal a number of times and have always been disappointed it didn't turn out the delicious, comforting flavourful curry I had been pining for. Until now...This is everything you would want in a Dhal recipe, its absolutely divine. I followed the recipe exactly (curry leaves really give it that authentic flavour). I de-seeded the chilli and it was very mild which was perfect for my son - who ate the entire dowl (he is 5yrs). The balance of spices is perfect. The only thing I may do differently next time is brown the onions slightly on their own before adding the tomato as it was hard to get a caramelisation. Id also add the mustard seeds straight after id browned the onions, as they wouldn't pop when added to the tomato mix. But that's just being picky - it was a delicious meal, one ill add to my own recipe specials. Thank you indeed xReply
Nicole says
I'm so glad you enjoyed it - thanks for coming back to let me know!
Reply
Carol Uden says
Absolutely delicious!!!Reply
Roseann says
The whole family loves this! Full of flavor, and the coconut milk gives it a wonderful luxurious texture. This is now my “go to” dal recipe! Great as a main dish with basmati rice, or as a side with grilled fish.Big THANKS for this recipe!Reply
Amanda says
So happy I found this recipe. Everyone in the family loves it. It is now our staple recipe on the evenings that we have sporting practice. Family going every which way all over Sydney. I pop it in the slow cooker in the morning and leave it simmering all day. Everyone comes home and dinner is warmed and ready to go for them. Everyone loves it. Always gets the tick off from the whole family.Reply
Nicole says
It makes me so happy to hear this! I'm glad you're enjoying the recipe and thanks for sharing!
Reply
Jasmine says
Yummm! I added a can of diced tomato’s (and took out a cup of stock and the fresh tomato), I didn’t add curry leaves, and I added sweet potatoes and baby spinach. Delicious!Reply
Suzie says
I didn't have curry leaves, and I did add cannot diced tomatoes and whole can of coconut milk with one sweet potato. it was great!Reply
Therese says
Amazing full of flavour, easy to prep and cook.Thank youReply
Ellie says
Definitely took us more than half an hour but soo delicious! Best lentil dish I've ever made!Reply
angela says
I have made this Dahl over 30 times and wouldn’t change a thing, its absolutely delicious and always crowd pleaser!Reply
Skye Lyon says
I have made this recipe so many times...and usually add a few veggies like potato, carrot, cauliflower. My question is that I have run out of dried red lentils, and can only find tetra packs of pre cooked red lentils, would this work? I can imagine it wouldn't soak up as much liquid...?Could I use dried green lentils and just cook it for longer?Reply
R clugh says
Really should have posted earlier as I’ve been using this recipe for over 2 years now and come back very frequently as it’s not become a staple in our household. Great recipe and so easy to make. We have with brown rice sometimes or even a whole meal paratha. Can’t recommend enough!
Reply
R Clugh says
Now become a staple! Just to be clear 😇
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