Coconut‑Lentil Dal
Red lentils simmered with coconut milk, mustard seeds, and curry leaves for a creamy, tangy dal.
Total
23 min
Prep
8 min
Cook
15 min
Serves
2
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Recipe serves 2
Ingredients
- 1/2 cup Red lentils
- 3/4 cup Coconut milk
- 1 cup Water
- 1 tsp Mustard seeds
- 8 leaves Curry leaves
- 1/2 tsp Turmeric powder
- 1/2 tsp Ground cumin
- 1/4 tsp Salt
- 1 tbsp Oil (vegetable or coconut)
- 1 tbsp Fresh cilantro (for garnish)(optional)
Instructions
- 1
Heat oil in a saucepan over medium heat; add mustard seeds and let them pop, then add curry leaves and sauté for 30 seconds.
- 2
Stir in turmeric and cumin, then add rinsed red lentils, water, and coconut milk; bring to a gentle boil.
- 3
Reduce heat to low, simmer uncovered for 12‑15 minutes, stirring occasionally, until lentils are soft and the dal is creamy; season with salt and garnish with cilantro if desired.
Nutrition per serving
Calories
280
14% of a 2,000 kcal day
| Protein | 12 g |
| Carbohydrate | 30 g |
| Fat | 12 g |
| Fiber | 5 g |
| Sugar | 4 g |
| Sodium | 150 mg |
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