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Lemon & Coconut Red Lentil Dal Recipe

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4 from 47 reviews

This vibrant Lemon & Coconut Red Lentil Dal combines creamy coconut milk, zesty lemon, and fragrant spices to create a comforting and flavorful vegan dish. Red lentils are simmered with aromatic seeds and spices, then finished with fresh cilantro and a touch of lemon juice for brightness. Perfect as a nutritious main or side, this dal is easy to prepare in under 40 minutes and offers a deliciously creamy texture without any dairy.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Spices and Seasonings

  • 1 tsp cumin seeds
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp fennel seeds
  • 1 cardamom pod (seeded)
  • 1/2 tsp cinnamon
  • 1 tsp turmeric
  • 1 tsp salt

Produce

  • 1 large onion (chopped)
  • 4 cloves garlic (minced)
  • 2 tsp ginger (grated or finely minced)
  • 1 green chili (finely chopped)
  • 1 lemon (zested and juiced)
  • 1 bunch fresh cilantro (coriander) (chopped, stems and all)

Main Ingredients

  • 1 Tbsp coconut oil
  • 1 cup red lentils
  • 1 can full fat coconut milk (14oz / 400ml sized can)
  • 1.25 cups water

Instructions

  1. Heat the oil and sauté onion: Warm the coconut oil in a pan over low-medium heat. Add the chopped onion and cook until it softens and begins to brown, bringing out its natural sweetness.
  2. Add aromatics: Stir in the minced garlic, grated ginger, and chopped green chili. Continue to sauté the mixture until fragrant to build a flavorful base.
  3. Toast the whole spices: Push the onion mixture to the sides of the pan. Add cumin seeds, fenugreek seeds, fennel seeds, and the seeded cardamom pod to the center. Let them toast briefly until aromatic, then mix evenly with the onions.
  4. Add ground spices: Sprinkle in turmeric and cinnamon powder, stirring them through the onion and spice mixture to enhance the dal’s depth of flavor.
  5. Incorporate lentils and seasoning: Add the red lentils, salt, and lemon zest to the pan. Stir to combine all ingredients well.
  6. Add liquids: Pour in the full-fat coconut milk followed by 1.25 cups of water, creating a creamy cooking liquid for the lentils.
  7. Simmer the dal: Bring the mixture to a gentle simmer. Cook uncovered for about 20 minutes or until the lentils are soft and cooked through, stirring occasionally to prevent sticking. You can cook longer if you prefer the lentils to break down further.
  8. Finish with lemon juice and cilantro: Just before serving, stir in the fresh lemon juice for brightness. Add chopped cilantro generously to top and infuse fresh herbal notes.
  9. Serve: Ladle the dal into bowls and enjoy as a hearty, flavorful main dish or a side to your favorite Indian-inspired meals.

Notes

  • Adjust chili quantity based on your heat preference or omit for a milder dal.
  • Red lentils cook quickly and break down easily, creating a creamy texture; rinse them before cooking to reduce foam.
  • You can substitute water with vegetable broth for extra flavor.
  • This dal pairs beautifully with basmati rice or warm naan bread.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of water if needed.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan

Find it online: https://allyumcooks.com/lemon-and-coconut-red-lentil-dal-recipe-2/