Description
Cozy Coconut Dal is a comforting and flavorful Indian-inspired lentil dish featuring red lentils simmered in creamy full-fat coconut milk and aromatic spices. This easy stovetop recipe is perfect for a hearty, warming meal and is enhanced with minced fresno pepper, garlic, and warming spices like cumin, turmeric, and cayenne pepper. Garnished with fresh cilantro and a squeeze of lemon, it pairs beautifully with rice, roti, or naan.
Ingredients
Scale
Dal and Liquids
- 1 1/2 cups (300g) red lentils, soaked overnight
- 1 (13.5 oz) can full-fat coconut milk
- 1/4 cup water
Spices and Flavorings
- 4 tbsp olive oil
- 2 tbsp tomato paste
- 4 garlic cloves, finely minced or grated
- 1 medium fresno pepper, finely minced
- 2 tsp coconut sugar or brown sugar
- 1 tsp cayenne pepper
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground turmeric
- Diamond Crystal kosher salt, about 2 tsp or to taste
Garnish
- Minced cilantro
- Lemon wedges for serving
Instructions
- Soak the lentils: Submerge the red lentils in a bowl of water overnight. Before cooking, rinse them thoroughly until the water runs clear, then drain.
- Mise en place: Finely mince the fresno pepper and garlic. Gather all remaining ingredients including spices, coconut milk, and water to ensure a smooth cooking process.
- Sauté aromatics and spices: Heat olive oil in a large deep pan or pot over medium heat. Add tomato paste, minced garlic, and fresno pepper. Sauté until the garlic begins to brown and stick slightly to the bottom of the pot. Sprinkle in the coconut sugar and all spices (cayenne, cumin, coriander, turmeric) and let them bloom for about 15 seconds, stirring constantly.
- Add lentils and liquids: Stir in the soaked red lentils, coconut milk, water, and about 2 teaspoons kosher salt. Mix everything well to combine.
- Simmer the dal: Reduce heat to medium-low, cover the pot, and let the lentils simmer gently for 25-30 minutes. Stir occasionally to prevent sticking. The dal is ready when the lentils have broken down and absorbed the liquid, achieving a creamy consistency similar to oatmeal.
- Serve: Sprinkle the cooked dal with minced cilantro. Serve hot with your choice of keema, white rice, roti, heavily buttered sourdough bread, or garlic naan. Add a squeeze of fresh lemon juice to brighten the flavors.
Notes
- Soaking lentils overnight improves digestibility and reduces cooking time.
- Adjust cayenne pepper amount to control the heat level of the dal.
- If you prefer a thinner consistency, add a bit more water while simmering.
- This dal pairs beautifully with both vegetarian and non-vegetarian dishes.
- Use canned full-fat coconut milk for richness and creaminess.
