Main image of Comforting Coconut Red Lentil Daal

Comforting Coconut Red Lentil Daal

37 min

Meal

Freezer-friendly

One of the things to love most about daal is the aromatic mixture of spices. Add some garam masala instead of cumin, or some chili powder instead of paprika powder, and you've got a totally new flavour profile. But no matter what spices are used, daal is always warm, inviting and incredibly delicious.

Servings

Total

37 min

Prep

10 min

Cook

27 min

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

Curry

  • 1 tsp (5 mL)
    vegetable oil
  • 1
    onion, chopped
  • 3
    cloves garlic, minced
  • 1
    carrot, chopped
  • 1 Tbsp (6 g)
    fresh ginger
  • 2 tsp (4 g)
    curry powder
  • 1 tsp (3 g)
    ground turmeric
  • 1 tsp (3 g)
    ground cumin
  • ½ tsp
    paprika powder
  • 1 pinch
    salt, to taste
  • 2 cups (384 g)
    dry red lentils, rinsed, soaked for 2 hours
  • 2 cups (480 mL)
    water
  • 1
    vegetable bouillon cube
  • 1⅔ cups (399 mL)
    canned full-fat coconut milk

Rice

  • 1½ cups (300 g)
    uncooked basmati rice, rinsed, soaked for 2 hours*
  • 2¼ cups (540 mL)
    water
  • 6
    cardamom pods, cracked

Optional garnish

  • fresh cilantro
  • unsweetened coconut yogurt
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Directions

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  1. Add the oil, onion and garlic to a large pot on high heat. Sauté for 4 minutes, adding splashes of water as needed to deglaze the pot.
  2. Reduce the heat to medium and add the carrot and grated ginger, and cook for another 2 minutes.
  3. Then add all of the spices. Stir 30 - 60 seconds, stirring throughout, to toast the spices.
  4. Add the drained lentils, water, vegetable bouillon cube, and coconut milk.
  5. Bring to a boil, then reduce to a simmer with the lid partially covered, stirring on occasion until the lentils are fully cooked, about 15 - 20 minutes.
  6. Drain the soaked rice and add it to a medium pot. Add the water and the cardamom pods, bring to a boil and reduce to a medium-low with the lid partially covered until cooked, about 15 minutes. When cooked, remove from the heat and fully cover with a lid until ready to serve.
  7. Serve the rice alongside the daal and garnish. Enjoy!

Notes

  • * If you did not soak the rice, you may need to add more water.

Storage

  • Store the daal in an airtight container in the fridge for up to 4 days, or in the freezer for up to 2 months.

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 42%

uncooked basmati rice

Proteins 46%

dry red lentils

Fruits & Veggies 12%

onion

clove garlic

carrot

fresh ginger

Calcium
No significant sources of calcium
Fat

vegetable oil

canned full-fat coconut milk

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Joey - March 22, 2021, 9:21 a.m.

Delicious recipe! The full-fat coconut milk makes this dish so creamy, I love it.

PUL Team - April 2, 2021, 1:44 a.m.

So glad you enjoyed it, Joey 😀


Riette - March 22, 2021, 8:37 a.m.

WOW I am blown away by your new website. This must be the best recipe website around.
I'm putting this recipe on my menu list for the week and cannot wait to try it.

Sadia - March 29, 2021, 4:11 p.m.

Aw thanks so much, Riette - that means so much! 🤗