This Coconut Lentil Dal is a Vegetarian Masterpiece

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils offer similar texture and flavor.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories while maintaining creaminess.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley provides a similar fresh flavor.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Jalapeño adds heat without being overwhelming.

Heat coconut oil in a pan.

Add finely minced red onion and cook until soft and translucent, not browned.

Add turmeric, grated ginger, and grated garlic to the softened onion.

Rinse red lentils to remove any residue or stones, then add to the pan.

Pour in water and a full can of coconut milk, reserving some for later.

Add salt and bring to a simmer, cooking until lentils are creamy and have absorbed the liquid, about 15 minutes.

In a separate pan, heat refined coconut oil to make the tarka.

Add mustard seeds to the hot oil and cook until they start to sizzle and become fragrant.

Add finely diced red onion to the mustard seeds and cook until they start to brown.

Add black pepper and fresh curry leaves to the onions.

Grate fresh ginger into the mixture and cook until fragrant.

Add finely diced fresh tomato and thinly sliced serrano chilies, cooking briefly until tomatoes release some liquid.

Once lentils are creamy, add reserved coconut milk for extra flavor.

Incorporate bunch spinach into the lentil mixture and cook just until wilted, avoiding overcooking.

Remove curry leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary