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Vegan Masala Recipe
Creamy Red Lentil Dahl
Red lentils melt into a creamy dal brightened with tomato, ginger and a fragrant spiced tempering. It is economical, nourishing and one of the most comforting bowls I know how to make.
Recipe by Craig LogueHow our recipes are created
25 minPrep: 5 minCook: 20 minServes 4IndianVegan
red lentil dahllentil curryone pot
From the kitchen
What to expect
I like red lentils cooked until they lose their edges and become almost velvety. The tempering added at the end provides contrast: sizzling spice and garlic against the calm, creamy dal beneath.
Serving idea
Best served simply
Serve with plain basmati rice, roti, or warm naan, with a little extra coriander on top.
Useful equipment
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Pressure cooker or Instant Pot
Useful for getting chickpeas, beans and lentils tender without a long stovetop simmer.
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Recipe-specific guidance
Why this method works
Red lentils naturally collapse as they cook, producing a creamy dal without blending. Adding coconut milk after the lentils begin to soften preserves its richness, and final acidity prevents the finished bowl from tasting flat or overly sweet.
Cues to watch for
- •Rinse until the water is much less cloudy to remove loose surface starch.
- •Keep the simmer gentle so the base does not catch as it thickens.
- •The lentils are ready when no hard centre remains and the dal falls slowly from a spoon.
Useful substitutions
- •Use water plus a little extra salt if vegetable stock is unavailable.
- •Light coconut milk gives a looser result; simmer a few minutes longer if needed.
- •Lime juice works in place of lemon.
Storage and reheating
Dal thickens substantially in the fridge. Keep for up to three days and loosen with water while reheating, then check the salt and lemon again.
Cook the recipe
Method
- 1
Rinse the red lentils under cold water until the water is much less cloudy, then drain.
- 2
Heat the coconut oil in a saucepan. Add the onion and cook over medium heat until soft and lightly golden.
- 3
Add the garlic and ginger and cook for 45 seconds. Stir in the turmeric, paprika, garam masala and cumin for a further 20 seconds.
- 4
Add the chopped tomatoes and cook until softened and no longer raw-smelling.
- 5
Stir in the lentils and vegetable stock. Bring to a gentle simmer and cook for 12 to 15 minutes, stirring more frequently as the mixture thickens.
- 6
Add the coconut milk and continue simmering until the lentils have completely softened and the dal is creamy. Add water if it becomes too thick.
- 7
Season with salt, optional coconut sugar and lemon juice. Garnish with fresh coriander and serve hot.
Gather everything first
Ingredients
- •2 tbsp coconut oil
- •1 large onion, chopped
- •3 garlic cloves, minced
- •1-inch piece of ginger, grated
- •1 tsp turmeric
- •1 tsp paprika
- •1 tsp garam masala
- •1 tsp ground cumin
- •2 medium tomatoes, chopped
- •1 cup red lentils, rinsed
- •4 cups vegetable broth
- •1 tsp salt
- •coconut sugar (optional)
- •1 tin coconut milk
- •1 tbsp lemon juice
- •2 tbsp fresh coriander, chopped
A few useful notes
Notes
- •Cook the onion and tomatoes properly; that base gives the dal its body and keeps the spices from tasting flat.
- •Red lentils soften quickly, so keep the simmer gentle and stir often enough to stop them catching on the bottom.
- •Add the lemon juice at the end so the dal stays round rather than sharp.
- •Leftovers thicken in the fridge. Loosen with a splash of water or broth when reheating.
- •Store in an airtight container in the fridge for up to 3 days.
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