Instructions
10 steps · tick them off as you cookRinse 1½ cups red lentils under cold water until it runs clear, then drain.
Warm 2 tbsp coconut oil in a heavy pot over medium heat until it shimmers without smoking. Add 1 diced onion and a pinch of salt; sweat 5-6 minutes until translucent.
5-6 minutesStir in 4 minced garlic cloves and 1 tbsp grated ginger; cook 1 minute until fragrant.
1 minuteAdd 2 tsp curry powder, 1 tsp ground cumin, 1 tsp turmeric and ½ tsp chili flakes. Toast the spices 30 seconds until aromatic.
Stir in 2 tbsp tomato paste and cook 2 minutes to caramelize, scraping the bottom of the pot.
2 minutesAdd the lentils, 1 can (400 ml) full-fat coconut milk and 3 cups vegetable stock. Bring to a gentle boil.
Reduce heat and simmer uncovered 20-25 minutes, stirring occasionally, until lentils collapse into a creamy purée.
20-25 minutesHalve 2 limes and char cut-side down in a dry skillet over high heat until deeply blackened, about 2 minutes.
2 minutesSeason the dal with salt to taste, squeeze in juice of one charred lime and stir.
Ladle into bowls, top with chopped cilantro and serve with the remaining charred lime wedges.
Chef's tip
Charring the limes caramelizes their sugars and adds a subtle smokiness that transforms the whole dal — don't skip this 2-minute step for a restaurant-quality finish.
Suggested pairing
Serve over fluffy basmati rice with warm naan, alongside a chilled crisp Riesling or mango lassi (vegan).
About this recipe
A velvety, gently spiced red lentil dal simmered in coconut milk, finished with a smoky lime squeeze and fresh cilantro for brightness.
VeganEasycomfortingcreamyhigh-fibredairy-free
