Coconut Red Lentil Dal
Red lentils simmered soft with coconut milk, ginger, and turmeric into a golden, comforting bowl. Lentils and coconut milk are pure Tico pantry.
Ingredients
- 1.5 cupsred lentils
- 1 cancoconut milk
- 3 cupswater
- 1 onion (diced)
- 3 clovesgarlic (minced)
- 1 tbspginger (grated)
- 1 tspturmeric
- 1 tspcumin
- 1 lime
- 2 tbspoil
- salt (to taste)
Instructions
- 1
Rinse the lentils. Sauté the onion, garlic, and ginger in oil with the turmeric and cumin until fragrant.
- 2
Add the lentils, coconut milk, and water. Simmer, stirring now and then, until the lentils break down into a creamy dal, about 25 minutes.
25:00 - 3
Season with salt and a good squeeze of lime.
- 4
Serve over rice, or with tortillas, topped with cilantro and a little chile if you like.
Notes
Red lentils need no soaking and cook fast. Add chopped spinach or chard at the end for greens. It thickens as it sits — loosen with water. Photo: Adobe Stock (#249134868), licensed.
Your notes for this recipe live here — saved on this device.
Indian Thali
A simple thali; a little of several things on one plate. Get the coconut rice going, then let the chana masala and the red lentil dal simmer side by side (they share a base of onion, ginger, garlic, and tomato, so prep that for both at once). Finish with warm golden milk. Rice in the middle, a spoonful of each around it. The mango chutney ferments 3-5 days on the counter before it's ready. Start it several days ahead.
See the full meal & shopping list →
