This red lentil dal is full of flavor and easy to make! Packed with spices, hearty red lentils and juicy tomatoes, it's oh-so-comforting and perfect for a weeknight dinner.
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 2 teaspoons garam masala
- 1 teaspoon whole cumin seeds
- ½ teaspoon ground cumin
- ½ teaspoon black mustard seeds
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper, or to taste
- 3 cups water, plus more if needed
- 1 ½ cups split red lentils
- 1 (14 ounce/400 gram) can diced tomatoes
- ½ cup full-fat coconut milk
- 1 teaspoon salt, plus more to taste (I use 1 ½ teaspoons)
- Cooked basmati rice
- Vegan naan
- Fresh cilantro
- Roasted cashews
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Coat the bottom of a large pot with the oil and place it over medium heat.
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Give the oil a minute to heat up, then add the onion. Sweat the onion until it becomes very soft, about 8 minutes, stirring frequently.
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Stir in the garlic, ginger, garam masala, cumin seeds, ground cumin, mustard seeds, turmeric, and cayenne pepper. Sauté the mixture for about 1 minute, stirring constantly, until it becomes very fragrant.
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Stir in the water and lentils. Raise the heat and bring the liquid to a boil.
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Lower the heat and allow the mixture to simmer until the lentils are soft, about 20 minutes. You can add a splash of water if it reduces too much.
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Stir in the tomatoes and coconut milk. Continue simmering the dal for about 10 minutes, until it is thick and creamy.
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Remove the pot from heat. Stir in the salt, adjusting the amount to suit your taste.
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Serve the dal with basmati rice or naan, optionally topping each portion with a sprinkle of fresh cilantro and roasted cashews.
Nutrition information does not include accompaniments.