The red lentil dahl is a dish of Indian origin. It is a thick legume-based soup, in this case made with red lentils, coconut milk and spices such as ginger, cumin, turmeric and garam masala. It can be served on its own or accompanied by typical naan or chapati bread or basmati rice, ideal to serve as a side and turn it into a main course.
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 1 Serving
- Cooking methods: Stovetop
- Cuisine: Indian
- Seasonality: All seasons
Ingredients
- 1/2 cup Basmati rice (optional)
- 1/3 cup red split lentils (dry)
- 1 white onion (medium)
- 1 lime
- 1 clove garlic
- 1 tbsp soy sauce
- 1 tbsp tomato paste
- 1/2 cup coconut milk
- to taste fresh ginger
- to taste spices (turmeric, cumin, garam masala)
- to taste parsley (optional)
- to taste extra virgin olive oil (or sunflower oil)
- to taste fine salt
Tools
- Kitchen scale
- 2 Pots
- Bowl
- Colander
- Pan
- Wooden spoon
- Knife
- Cutting board
- Grater
- Lemon squeezer
Steps
To prepare the red lentil dahl…
Place water in a pot to heat for cooking the lentils. While it comes to a boil, rinse the lentils under running water, then add them to the boiling water and cook for 10-15 minutes, stirring with a spoon.
In another pot, heat water to cook the basmati rice. When it boils, add the rice and cook for the time indicated on the package.
While the lentils are cooking, peel and chop the white onion and the garlic clove, then add them to a pan with the extra virgin olive oil (or sunflower oil) and let them sauté over low heat, stirring occasionally with the wooden spoon.
When the lentils are cooked, drain them and add them to the pan with the sautéed onion and garlic. Meanwhile drain the rice and set it aside for the moment.
Add the coconut milk, tomato paste, peeled and chopped fresh ginger, the spices (turmeric, cumin and garam masala), the soy sauce and the fine salt. Cook over medium heat until everything has thickened.
Finally add the chopped parsley (optional), the lime juice and grate the washed lime zest. Serve hot with basmati rice or as you prefer.
