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Comforting Coconut Red Lentil Dal

37 min

Main

Freezer-friendly

Budget-friendly

One of the things to love most about daal (also referred to as dahl or dal) 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, this red lentil daal recipe is always warm, inviting and incredibly delicious.

Servings

Total

37 min

Prep

10 min

Cook

27 min

Free from

soy

peanut

tree nut

sesame

gluten

Ingredients

Lentil daal

1 Tbsp (15ml)
vegetable oil
1
medium onion, chopped
3
garlic cloves, minced
1
medium carrot, finely chopped

medium potato

medium head cauliflower

fresh green peas
1 Tbsp (6g)
grated fresh ginger
2 tsp (4g)
curry powder
1 tsp (3g)
ground turmeric
1 tsp (2g)
ground cumin
½ tsp
sweet paprika powder
1 pinch
salt, to taste
2 cups (410g)
dry red lentils, soaked for 2 hours, drained
2 cups (480ml)
vegetable broth
1⅔ cups (400ml)
canned full-fat coconut milk

canned light coconut milk

Spiced rice

1½ cups (300g)
basmati rice, soaked for 2 hours, drained ^†

quinoa

brown rice
2¼ cups (540ml)
water
6
cardamom pods, cracked

Optional garnish

fresh cilantro
unsweetened coconut yogurt

Directions

Heat the oil in a sauté pan over medium-high heat. Cook the onion and garlic for 4 minutes.
Add the carrot and ginger, and cook for another 2 minutes.
Add all of the spices. Stir for 30 - 60 seconds to toast the spices.
Add the lentils and vegetable broth. Cover, and cook at a simmer for 15 minutes.
Meanwhile, add the rice, water, and cardamom to a medium pot. Simmer covered for 13 minutes until cooked. Then remove from the heat and cover with a lid until ready to serve.
Add the coconut milk and cook until heated through.
Serve the rice alongside the daal. Garnish as desired. 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.