Easy Coconut Dal

Ingredients

For the Dal Base

1 red onion, diced
2 tablespoons oil, plus more as needed
4 cloves garlic, grated or minced
1 inch ginger, freshly grated or minced
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 bay leaves
1 1/2 cups red lentils, rinsed
2 fresh tomatoes, diced
4 cups vegetable stock
2 cans coconut milk, full-fat, 13.5 fluid ounces each
1/2 cup water, as needed for desired consistency
2 tablespoons nutritional yeast, (optional)
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste

For the Tempering (Tadka)

2 tablespoons oil
3 cloves garlic, sliced
1 bay leaves
1 star anise
1 cinnamon stick, small piece
1/2 teaspoon cumin seeds, (optional)

For Garnish and Serving

1/2 cup fresh coriander, chopped
1 red chilies, sliced
1 teaspoon black sesame seeds
1/2 teaspoon chili flakes, or to taste
2 tablespoons plant-based yogurt, or other creamy topping, as needed
4 slices toast, or flatbreads, for serving

Instructions

1
Heat 2 tablespoons of oil in a large pot or Dutch oven over medium heat. Add the diced red onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 7 min
2
Add the grated garlic and ginger to the pot. Cook for another 1-2 minutes until fragrant, adding a splash more oil if the pot seems too dry.
⏱️ 2 min
3
Stir in the ground turmeric, cumin, coriander, cinnamon, and bay leaves. Sauté for 1-2 minutes until the spices are fragrant and begin to stick slightly to the bottom of the pan, indicating their flavors are infusing into the oil.
⏱️ 2 min
4
Add the rinsed red lentils to the pot and stir well to coat them thoroughly with the spice mixture. Then, add the diced fresh tomatoes and mix.
⏱️ 3 min
5
Pour in the vegetable stock and both cans of coconut milk. Stir everything together until well combined. If desired, add the nutritional yeast (nooch) at this stage and stir.
⏱️ 2 min
6
Increase the heat to bring the mixture to a gentle boil, shaking the pan occasionally to prevent splattering. Once boiling, reduce the heat to low, cover the pot, and let the dal simmer for 1 1/2 to 2 hours, or until the lentils are very tender and the dal has thickened to a creamy consistency. Stir occasionally to prevent sticking. Add 1/2 cup of water if a thinner consistency is desired.
⏱️ 120 min
7
While the dal simmers, prepare the tempering (tadka). In a separate small pan, heat 2 tablespoons of oil over medium heat. Add the sliced garlic, bay leaf, star anise, cinnamon stick, and optional cumin seeds. Fry until the garlic is golden brown and the spices are aromatic, about 2-3 minutes. Be careful not to burn the garlic.
⏱️ 5 min
8
Once the dal is cooked and creamy, remove the bay leaves from the dal. Season with salt and black pepper to taste. Pour the hot tempered oil and spices directly over the dal. Stir gently to incorporate the flavors.
⏱️ 2 min
9
Serve the Easy Coconut Dal hot, garnished generously with fresh chopped coriander, sliced red chilies, black sesame seeds, and chili flakes. Drizzle with plant-based yogurt or a creamy topping as desired. Serve alongside toast or flatbreads.
⏱️ 2 min