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Recipe

A bowl of red lentil dahl topped with fresh cilantro on a white counter with a spoon visible to the right.

Red Lentil Dahl

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Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
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Ingredients:  

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 3 tsp cumin seeds
  • 2 onions, thinly sliced
  • 5 cloves garlic, minced
  • 1 1/2 inch ginger, minced
  • 1/4 cup cilantro stems, diced
  • 1 tbsp turmeric
  • 2 tsp garam masala
  • 1 tsp chili powder
  • 1 1/4 cup red lentils
  • 400 grams canned diced tomatoes
  • 400 ml Can coconut milk
  • 1/2 cup water
  • 2 tsp salt
  • juice of 1 lime
  • 1/4 tsp liquid smoke, optional
  • handful fresh cilantro
ECK

Instructions: 

  • Heat oil and butter in a saucepan over medium heat. Add cumin seeds and toast gently, being careful not to let them burn.
  • Add onions, garlic, ginger, and cilantro stems. Sauté until soft and fragrant.
  • Stir in turmeric, garam masala, and chili powder. Mix well.
  • Add red lentils, canned tomatoes, coconut milk, and water. Stir everything together and bring to a gentle simmer.
  • Let it cook for about 20 minutes, or until the lentils are soft and creamy. Stir occasionally to prevent sticking.
  • Finish with lime juice, chopped cilantro, salt to taste, and a touch of liquid smoke if using.