Golden Coconut Red Lentil Dal with Charred Lime
Silky red lentils simmered in coconut milk with warming spices, finished with a smoky tempered oil and bright charred lime for a deeply comforting bowl.
- Time
- 40 min
- Servings
- 4
- Level
- Easy
Original Olivi recipe · nutrition calculated per serving
Instructions
10 steps · tick them off as you cookRinse 1½ cups red lentils under cold water until the water runs clear, then drain.
Warm 2 tbsp coconut oil in a heavy pot over medium heat until it shimmers, then add 1 diced onion and sweat for 5 minutes until translucent.
5 minutesStir in 4 minced garlic cloves and 1 tbsp grated ginger; cook 60 seconds until fragrant.
Add 2 tbsp tomato paste, 1 tbsp curry powder, 1 tsp turmeric, and 1 tsp ground cumin; toast for 90 seconds until the paste darkens.
Pour in the lentils, 1 can (400 ml) full-fat coconut milk, and 3 cups vegetable stock; bring to a gentle simmer.
Reduce heat to low and simmer uncovered for 22-25 minutes, stirring occasionally, until the lentils collapse into a creamy porridge.
22-25 minutesSeason with 1½ tsp salt and simmer 2 more minutes to marry the flavours.
Meanwhile, halve 2 limes and char cut-side down in a dry skillet over high heat for 2 minutes until deeply browned.
2 minutesIn a small pan, bloom 1 tsp mustard seeds in 1 tbsp coconut oil until they pop, then pour this tempered oil over the dal.
Finish with a handful of torn cilantro and squeeze the charred limes over each bowl.
Chef's tip
Bloom the mustard seeds until they audibly pop and turn grey — this tempered oil (tarka) is what transforms a good dal into a great one, adding a nutty, smoky top note.
Suggested pairing
Serve over basmati rice or with warm naan, alongside a chilled glass of off-dry Riesling or an iced ginger kombucha.
About this recipe
Silky red lentils simmered in coconut milk with warming spices, finished with a smoky tempered oil and bright charred lime for a deeply comforting bowl.
VeganEasycomfortingcreamyhigh-fibredairy-free
