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Lemon & Coconut Red Lentil Dal Recipe

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4.2 from 72 reviews

This vibrant Lemon & Coconut Red Lentil Dal offers a creamy, spiced lentil stew enriched with coconut milk and brightened by fresh lemon juice and zest. Infused with aromatic spices like cumin, fenugreek, fennel, and cardamom, it’s a comforting yet refreshing dish perfect for a nutritious, flavorful meal.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Spices and Seeds

  • 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

Vegetables and Aromatics

  • 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)

Other Ingredients

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

Instructions

  1. Heat the oil and sauté onion: Heat the coconut oil in a pan over low-medium heat. Add the chopped onion and sauté until it is soft and just starting to brown, developing a rich flavor base.
  2. Add aromatics: Stir in the minced garlic, grated ginger, and chopped green chili. Continue sautéing until the mixture becomes fragrant, releasing the aroma of the fresh ingredients.
  3. Toast the seeds: Push the onion mixture to the sides of the pan and add cumin seeds, fenugreek seeds, fennel seeds, and the seeded cardamom pod to the center. Toast these spices briefly until fragrant, then mix them back into the onion mixture to evenly distribute the flavors.
  4. Incorporate ground spices: Add the turmeric and cinnamon to the pan and stir thoroughly through the onion and seed mixture to coat everything evenly with the warm spices.
  5. Add lentils and salt: Introduce the red lentils, salt, and lemon zest (reserving the juice) to the pan, combining them well with the sautéed ingredients.
  6. Add coconut milk: Pour in the full-fat coconut milk over the lentil mixture to create a rich, creamy base for the dal.
  7. Add water and simmer: Pour in 1.25 cups of water and bring the mixture to a gentle simmer. Allow it to cook uncovered for about 20 minutes, or until the lentils are soft and cooked through. For a thicker or more broken-down dal, you can cook it longer as desired.
  8. Finish with lemon juice and cilantro: Stir the fresh lemon juice into the cooked dal to brighten the flavors. Garnish generously with chopped fresh cilantro for a fresh, herbal contrast.
  9. Serve: Ladle the lemon and coconut red lentil dal into bowls and enjoy it as a hearty, flavorful main or side dish.

Notes

  • Adjust the heat by modifying the amount of green chili to suit your taste.
  • If you prefer a creamier dal, cook the lentils longer until they break down more, or partially mash them with a spoon.
  • This dish pairs wonderfully with basmati rice or warm naan bread for a complete meal.
  • Use fresh lemon juice for the best flavor; bottled lemon juice won’t provide the same brightness.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan

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