If you’re looking for a dish that’s packed with flavor and warmth, this spiced red lentil daal is just what you need. Infused with aromatic curry leaves and creamy coconut, it’s a delightful blend of textures and tastes that will transport your taste buds straight to the heart of India.
This Spiced Red Lentil Daal with Coconut and Curry Leaves is not just a meal; it’s an experience. The combination of earthy lentils and bold spices creates a comforting bowl that is both nutritious and satisfying. It’s perfect for cozy evenings or when you want something nourishing that comes together quickly.
With its vibrant colors and rich flavors, this daal is sure to impress anyone at your dinner table. Serve it with warm naan or steamed rice for a complete meal that celebrates the magic of spices.
A Flavorful Spiced Red Lentil Daal Recipe
This spiced red lentil daal is a creamy, hearty dish made with red lentils, coconut milk, and a medley of spices including turmeric and cumin. The addition of curry leaves adds a unique aroma, making it a standout recipe in your collection.
Rich and comforting, this daal offers a silky texture with a hint of sweetness from the coconut, perfectly balanced by the warmth of spices, making it a delightful dish for any occasion.
Ingredients
- 1 cup red lentils, rinsed and drained
- 1 can (400ml) coconut milk
- 2 cups vegetable broth or water
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1-2 dried red chilies (adjust to taste)
- 8-10 curry leaves
- 2 tablespoons oil (coconut or vegetable)
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Sauté Aromatics: In a large pot, heat oil over medium heat. Add cumin seeds and dried red chilies; sauté until fragrant. Then, add chopped onion, garlic, and ginger. Cook until the onions are soft and translucent.
- Cook Lentils: Stir in the rinsed lentils, turmeric powder, and vegetable broth (or water). Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes, or until the lentils are tender.
- Add Coconut Milk: Once the lentils are cooked, stir in the coconut milk and curry leaves. Simmer for an additional 5-10 minutes, allowing the flavors to meld. Adjust seasoning with salt as needed.
- Serve: Garnish with fresh cilantro and serve warm with rice or naan.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 18g
- Protein: 12g
- Carbohydrates: 40g
