Red Lentil Dahl (Masoor Dahl) vegan, GF
 
Prep time
Cook time
Total time
 
An aromatic & soul-warming Indian red lentil curry intermingled with ginger, tomato and coconut milk ~ ready to serve in 30 minutes!
Author:
Serves: 3-4 servings
Ingredients
  • 260 g (1 + ⅓ cup) dry red lentils, rinsed in a colander
  • 1 shallot, fine chop (should be about 1 cup)
  • 4 garlic cloves, minced (or to taste, we love our garlic!:)
  • 1 Tbsp fresh ginger, peeled & grated
  • 620 ml (2 + ⅔ cup//21 oz) vegetable stock
  • 225 g (1 cup) diced tomatoes with their juices or tomato sauce if preferred (I'm using fire roasted diced tomato)
  • 2 round Tbsp tomato paste
  • 237 ml (1 cup) full fat coconut milk
  • dry spices:
  • 2 tsp garam masala
  • 2 tsp ground turmeric
  • 1 tsp mustard seed
  • 1 tsp ground coriander
  • ⅓ tsp sea salt (coarse salt) or to taste
  • ¼ cayenne (ground hot red pepper, add more or less to preference* see Notes)
Instructions
  1. Combine dry spices in a small dish: garam masala, turmeric, mustard seed, coriander, salt and cayenne (if using), and set aside.
  2. In a saucepan set to low/medium heat, sauté the onion and garlic in about 2 Tbsp of oil until translucent.
  3. Sprinkle the onion/garlic mixture with the dry spice mixture, using a spoon/spatula to intermingle.
  4. Add the rinsed lentils and vegetable stock to the pan and bring just to a boil before reducing to a simmer (gentle boil) for 6-8 minutes until the lentils have absorbed much of the liquid and are soft/firm (al dente). Note: the lentils will continue to soften somewhat but if you prefer them more broken down (purée style) let them simmer a little longer (you may need to add bit more water/stock).
  5. Add the tomatoes, tomato paste and ginger to the skillet, breaking up with a spoon/spatula and mixing to combine.
  6. Finally, add the coconut milk, mixing to combine and heating just until warmed through.
  7. Serve right away as is or with desired toppings: dollop of yogurt/ labneh, fresh greens (I'm using rainbow micro greens) cilantro is also nice here, fresh onions, etc.
  8. You can accompany this dish with a grain rice/quinoa and/or naan if you like, or simply a salad (I find it hearty as is). I like to eat this dahl with a spoon (my husband prefers a fork) up to you! ;-)
  9. This dahl will store well in the fridge (or freezer) in a covered container; you may need to add more liquid (veg stock/ water/ coconut milk) when reheating.
  10. enjoy
Notes
Heat level -- ¼ tsp cayenne brings some heat to this dish but nothing overbearing for our taste; I cannot stress enough though that heat is in the tummy of the beholder - if heat is not your thing please skip the cayenne (you could always add red pepper flakes to the dish at the end).
Red Lentils -- the red lentils used in this recipe are split lentils, which means they've had their husks removed; by contrast, whole red lentils (also popular in other varieties of dahl) are dark brown in appearance from the husk.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2022/01/winter-warming-dahl.html