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Red Lentil Dal

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 cup red lentil dal washed
  • 4 big or 6 small cloves of garlic sliced
  • 2 shallots sliced
  • 4 curry leaves mine were dried
  • 1 tsp cumin seeds
  • ½ tsp chili powder use less if you like it less spicy
  • 1 tbsp turmeric powder
  • 1 ½ tsp garam masala
  • ¼ cup coconut cream
  • 2 cups of water
  • 2 tbsp coconut oil
  • salt to taste

For the Tadka (tempering)

  • 1 ½ tbsp coconut oil
  • 2 garlic cloves sliced
  • ½ tsp cumin seeds
  • 2 whole red chili pepper
  • 1 tsp Nigella seeds
  • 4 curry leaves 

Instructions

  • Add the oil in a medium sized pot. Then cook the onions, garlic and curry leaves for a few minutes on medium heat until the onions are softened.
  • Add the dried spices. When the onions have absorbed the spices then add the washed red lentils and mix well. Cook this for a few minutes before you add the water.
  • Bring the dal to a boil and lower the heat. Place a lid on the pot and let the dal simmer for 10 minutes. After 10 minutes check the dal and its consistency (it should be thick by now). Then add ¼ cup of coconut cream and stir it well.
  • Check your dal for seasoning (I like to add a bit more of garam masala and salt) and set this aside.
  • Finish the dal by making the Tadka. Heat up 1 1/2 tbsp of oil in a pan and fry the Tadka ingredients. Pour it over the dal and let it sizzle before you give it a final stir. Serve the dal over hot rice, with naan or just have it like this with a drizzle of coconut cream, fresh coriander and a chutney. TIP: - If you’re making this in advance heat up the dal with a little bit of water and add the Tadka later. - Replace the cups of water with chicken or vegetable stock. It gives the dal extra flavour.If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made.