Green Lentil Dahl

A bowl of green lentil daal with two forks on a white and blue mat

This easy green lentil dahl is made in one pot with coconut milk and warm spices. Ready in around 45 minutes, it’s a rich and filling vegan dinner that’s great for meal prep.

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 617kcal

Author Slow The Cook Down

Ingredients

4 cups green lentils 800g
2 tablespoon olive oil
2 tablespoon mustard seeds
½ tablespoon turmeric
1 tablespoon ground cumin
½ tablespoon mild curry powder
2 bay leaves or 4 curry leaves if you can find them!
1 red onion finely diced
2 inches ginger minced
4 cloves garlic minced
2 red chilis minced
27 fluid ounces coconut milk (2 cans) or coconut cream if you want it thicker. 800ml
1 cup water 200 ml ( more if needed)
juice of one lime
salt and pepper

Instructions

Place the lentils in a large bowl of water and set to one side. Chop the onion, chili, garlic and ginger and get your spices ready!
4 cups green lentils, 1 red onion, 2 inches ginger, 4 cloves garlic, 2 red chilis
Heat the oil in large pot over a medium heat. Once hot, add the mustard seeds.
2 tablespoon mustard seeds, 2 tablespoon olive oil
When the mustard seeds start to pop, add in the onion, ginger, garlic and chili. Cook for 5 minutes until the onions start to soften.
Stir in the in the turmeric, cumin, curry powder and bay leaves. Stir for a couple of minutes until the spices become fragrant.
½ tablespoon turmeric, 1 tablespoon ground cumin, ½ tablespoon mild curry powder, 2 bay leaves
Drain the lentils, and add in to the pot. Stir well. Add the coconut milk, lime juice and water and mix well. Pop a lid on for 15 minutes
27 fluid ounces coconut milk (2 cans), 1 cup water, juice of one lime
After 15 minutes, take the lid off and give a good stir, at this point you can add any added vegetables that you wish. Cook the dish for another 10 or so minutes until excess liquid has cooked off
At this point, you could stir in some spinach or herbs - parsley and coriander work really well!
Serve with naan or rice

Notes

Make sure that your spices are fresh and fragrant for the best flavor.
Soak the lentils in water while you prepare the rest of the dish. This will strt to soften them and reduce the cooking time.
Take care not to overcook your spices before adding the other ingredients.
Chop and mince the onion, garlic, ginger and chili as finely as you can so that they combine well with the lentils.
Check on the pot during cooking and add more water if needed.
If you reheat the leftovers, stir in a bit of cold water to the lentils to get the right consistency.

Nutritional value based on 1 of 6 servings

Nutrition