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Dal Recipe

This Dal Recipe is a comforting staple! Packed with protein and vibrant flavors, it's perfect over rice or with warm naan.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Indian
Keyword: Comfort Food, Healthy, Vegan
Servings: 4 servings

Ingredients

  • 1 cup red lentils
  • as needed Water for soaking lentils
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 2 teaspoons fresh ginger grated
  • 4 cloves garlic minced
  • 1 1/4 teaspoons cumin seeds
  • 1/2 teaspoon turmeric powder
  • 3/4 teaspoon coriander powder
  • 1/4 teaspoon red chili flakes
  • 1 14-ounce can diced tomatoes
  • 1 13.5-ounce can reduced-fat coconut milk
  • 2 cups vegetable broth
  • 1 3/4 cups baby spinach roughly chopped
  • 4 teaspoons lemon juice
  • to taste Salt
  • Fresh cilantro leaves chopped, for garnish

Instructions

  • Rinse the red lentils in cold water until the water runs clear. Soak them in water for about 20-30 minutes to help them cook evenly.
  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5-7 minutes. Then, stir in the grated ginger and minced garlic, cooking for another 2 minutes until fragrant.
  • Add the cumin seeds, turmeric powder, coriander powder, and red chili flakes to the pot. Stir continuously for about 1-2 minutes to toast the spices and release their flavors.
  • Drain the soaked lentils and add them to the pot along with the can of diced tomatoes (including their juices). Stir well to combine all the ingredients.
  • Add the reduced-fat coconut milk and vegetable broth to the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the lentils are tender.
  • Once the lentils are cooked, stir in the chopped baby spinach and lemon juice. Allow it to wilt for about 2-3 minutes. Season with salt to taste.
  • Ladle the dal into bowls and garnish with fresh cilantro leaves. Serve it warm with rice or naan for a complete meal.

Equipment

  • Large pot
  • Wooden spoon
  • Knife and cutting board
  • Measuring Cup and Spoons
  • Blender (optional)

Notes

  • Dal is forgiving; adjust spices to your taste.
  • For a richer flavor, simmer longer.
  • Store in an airtight container for up to 5 days.
  • Freezer-friendly; keep for up to 3 months.
  • Can substitute coconut milk with almond milk for a different flavor.
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