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–+ servings
red lentil dal in a bowl set to the side

Easy Lentil Dal recipe

5 from 10 votes
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Make a delicious Red Lentil Dal and enjoy a nourishing light lunch or a protein rich side dish to your favourite curry. As it uses red lentils (masor dal), it is quick to make, needs just a few other ingredients to turn it into a delicious, gently spiced, fast meal. If this sounds like something you’d like, then this recipe is for you.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: British, Indian
Calories: 334
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

  • 1 1/8 cups red lentils washed thoroughly
  • 1 onion red or white - finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon fresh root ginger grated or finely chopped
  • 3 garlic cloves
  • 1 green or red chilli chop and de-seed if you don't like you curry too hot.
  • 2 tablespoon curry powder
  • 2 tsps ground cumin
  • 2 tsps ground turmeric
  • 1 teaspoon garam masala
  • 1 good handful of kale leaves cut out the tough leaf ribs. Substitute spinach if you prefer.
  • 2 cups coconut milk - reduced fat
  • 2 cups stock - vegetable
  • 1 handful of fresh coriander leaves optional garnish but worth it

Equipment

  • large saucepan, vegetable knife, spatulas, measuring spoons

Method
 

  1. Heat the oil in the saucepan and add the finely chopped onion and cook gently for a few minutes.
  2. Add the garlic, ginger and the chilli (de-seed if you don't want too mch heat) and cook for a few minutes. Stir in all of the spices and cook for another minute.
  3. Add the washed lentils, coconut milk and the vegetable stock. Give it a good stir.
  4. Bring it to the boil then put the lid on and leave it to simmer for 10 minutes. Then take the lid off and allow it to cook for a further ten minutes and reduce the sauce slightly.
  5. Stir from time to time in the last ten minutes of cooking as lentils can catch on the bottom of the saucepan. It should thicken to a nice, creamy consisitency during this time.
  6. Add the kale a few minutes before the end so that it wilts into the sauce.
  7. Check the seasoning and add more salt if it is needed. If the dal seems to be too thick for your liking add a little more water. If it seems too, thin then cook it a little longer to thicken up.
  8. Serve with flatbreads, pitta breads, naans, poppadoms, Indian pickles and an optional sprinkle of fresh coriander leaves.

Nutrition

Serving: 1portionCalories: 334kcalCarbohydrates: 42gProtein: 14gFat: 12gSaturated Fat: 7gSodium: 562mgPotassium: 622mgFiber: 17gSugar: 3gVitamin A: 336IUVitamin C: 6mgCalcium: 62mgIron: 6mg

Notes

Nutritional Information is computer generated and is intended as a guidelines only.
This dal is not intended to be super spicy hot. If you do like the spicy heat then leave the chilli seeds in.
Storage: Store in a refrigerator for up to 3 days. Reheat on the hob or in a microwave until piping hot.
Freeze this dal for up to 3 months. Store in a suitable freezer safe container and when you're ready to use it, thaw it out overnight in the fridge. Reheat it on the hob or in the microwave until it is steaming hot.
If you don't have any coconut milk? - use the same volume of stock in its place. Check the seasoning before eating.
Don't have kale? Use a handful of spinach leaves instead. Cook in the same way.
 

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