Red Lentil Dal without Coconut Milk

Red Lentil Dal without Coconut Milk

Authentic Red Lentil Dal Recipe without coconut milk that’s simple, cozy, and comforting! Made in one pot in just 30 minutes, this rich and creamy dal is protein-rich, made with simple ingredients, and guaranteed to be the best-tasting dahl you’ll ever try.

Course Dinner

Cuisine Indian

Keyword red lentil dahl, red lentil dal

Prep Time 10

Cook Time 25

Total Time 35

Servings Servings

Calories 180kcal

Author Maria Doss

Ingredients

1 ½ cups red lentils
2 to 3 tablespoons coconut or vegetable oil
1 teaspoon cumin seeds
1 onion (medium to large), chopped (about 1 ½ cups chopped)
3 large garlic cloves chopped
2 teaspoons chopped ginger
1 teaspoon salt divided (or use as needed)
3 medium Roma tomatoes, chopped (about 1 ¼ cups)
1 Serrano pepper, slit (or use ½ jalapeno)
1 to 2 tablespoons Kasoori methi optional
2 teaspoons corainder powder
½ to 1 teaspoon cayenne pepper powder
½ teaspoon turmeric powder
½ cup chopped cilantro
1 to 2 tablespoons ghee
½ teaspoon sugar

Instructions

Soak lentils. Before you start chopping and prepping, rinse the red lentils in water a couple of times, then drain. Add fresh water and let them soak while you continue with chopping and cooking.
👉 This short soaking time helps the lentils cook a little faster and gives them a creamier texture.
Saute onion, ginger and garlic. Heat the coconut oil in a large pot until it’s hot. Add the cumin seeds and toast them for a few seconds until fragrant. Then add the chopped onion, garlic, ginger, and about ½ teaspoon of salt. Cook over medium heat for 5 minutes, stirring frequently, until the onions are soft and lightly golden.
Saute tomato and spices. Add the chopped tomato, green chili pepper, coriander, cayenne, turmeric, and kasoori methi. Sauté, stirring frequently, for 5–7 minutes, until the tomatoes soften, become glossy, and the mixture starts to come together.
👉 If the mixture begins to stick or brown at the bottom, add a couple of tablespoons of water.
Cook dal. Drain the soaked dal and add it to the pot along with 3 cups of water. Stir to combine, cover, and cook over medium-low heat for about 15 minutes, until the dal is soft and tender.
👉 Check every 5 minutes, and if the liquid is evaporating too quickly before the dal is cooked, lower the heat, cover, and continue cooking.
Finish. Uncover the pot and stir in the remaining salt, sugar, chopped cilantro, and ghee. Remove from heat, then use a flat-bottomed ladle to gently mash the dal against the bottom of the pot. This will thicken it and create a creamy texture.
Serve. Enjoy the dal hot, served with rice and papad, or with rotis or whole wheat flatbreads.

Notes

Storage: Leftover dahl will keep in the refrigerator for about 4 days in a covered container. It also freezes well.

Vegan option: This recipe is completely vegan if you skip the ghee. You can either leave it out entirely or replace it with a tablespoon of coconut oil for a touch of richness.

Spiciness: I use both cayenne pepper and green chili, each bringing a different kind of heat and making the dal deliciously flavorful. If you prefer a milder dal, simply remove the seeds from the green chili before adding it.

Kasoori Methi: It is dried fenugreek leaves, available on Amazon and all Indian stores. It adds a subtle buttery flavor and authentic aroma, but you can feel free to skip it if you don’t have any on hand.

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