Easy Dahl Recipe
Warm up your dinner table with this Easy Dahl Recipe—a comforting, protein-packed dish bursting with rich, aromatic spices. Featuring tender red lentils simmered in a creamy coconut milk base and infused with bold flavors of turmeric, cumin, and fresh ginger, this one-pot marvel is both nourishing and simple to prepare. Perfectly balanced with the tangy freshness of lime and a sprinkle of fresh cilantro, it's ready in just 40 minutes, making it an ideal weeknight vegan dinner. Paired with rice, naan, or enjoyed on its own, this easy dahl is a wholesome and flavorful way to elevate your plant-based meal repertoire.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Red lentils
- 1 tablespoon Coconut oil
- 1 medium, diced Onion
- 2 minced Garlic cloves
- 1 inch piece, grated Fresh ginger
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 1 teaspoon Cumin powder
- 1 tablespoon Curry powder
- 2 medium, diced Tomatoes
- 750 ml Vegetable stock
- 200 ml Coconut milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped Fresh cilantro
- 1 cut into wedges Lime
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.
Heat the coconut oil in a large pot over medium heat.
Add the diced onion to the pot and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
Add the turmeric powder, cumin seeds, ground coriander, cumin powder, and curry powder to the pot. Stir well to coat the onions and cook for 1-2 minutes to bloom the spices.
Stir in the diced tomatoes and cook for 3-4 minutes, allowing them to soften and break down.
Add the rinsed red lentils to the pot, then pour in the vegetable stock. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the lentils simmer for 20 minutes, stirring occasionally to prevent sticking.
Once the lentils are tender and the mixture has thickened, stir in the coconut milk, salt, and black pepper. Cook for an additional 5 minutes.
Taste and adjust seasoning if needed. Remove the pot from heat.
Serve the dahl warm, garnished with fresh cilantro and a wedge of lime on the side.
Nutrition Facts
Calories |
879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6240 mg | 271% | |
| Total Carbohydrate | 138.7 g | 50% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 42.8 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 3332 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
