Dahl
Dahl is a pot of red lentils simmered with onion, ginger, garlic, turmeric and cumin until soft and creamy, then finished with coconut milk, spinach and lemon. The word means split pulses in Hindi, and in India it covers many different dishes; this is a quick, mild version that happens to be vegan and cheap to make.
- Total
- 40 min
- Prep
- 10 min
- Cook
- 30 min
- Serves
- 4
- Per serving
- 385kcal
Why red lentils make a good dahl
Red split lentils need no soaking and break down into a soft, creamy texture in about 20 minutes, which is why they are the usual choice for a quick weeknight pot. The coconut milk adds richness, the ginger and spices give warmth without much heat, and the lemon at the end stops the whole thing tasting heavy. Taste before you salt, as the stock already contains some.
How to prepare dahl
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- Soften the onion Heat the oil in the saucepan over a medium heat. Add the onion and cook for , stirring now and then, until soft and translucent.
- Add the aromatics Stir in the garlic and ginger and cook for , until fragrant. Add the turmeric and cumin and stir for 30 seconds so the spices toast in the oil.
- Add the lentils and liquid Rinse the lentils in a sieve under cold running water until it runs almost clear. Add them to the pan with the stock and coconut milk and bring to the boil, skimming off any foam from the surface.
- Simmer Turn the heat to low, partly cover the pan and simmer for , stirring every , until the lentils have broken down and the mixture is thick and creamy. Add a splash of hot water if it gets too thick or begins to stick.
- Finish Stir in the spinach and cook for until wilted. Squeeze in the juice of half the lemon, then taste and season with salt and pepper. Serve with rice, coriander and a lemon wedge.
Serving ideas and what to cook alongside
This is a filling main with rice or flatbreads, and it also works as part of a spread with other Indian-style dishes. A vegetable curry next to it gives a bit more texture, and paneer masala makes the table feel richer for guests. Leftovers make a good lunch the next day, topped with fresh coriander.
Common problems and fixes for dahl
- The curry is too watery.
- Simmer it without the lid for 5–10 minutes more, stirring often, or mash some of the lentils against the side of the pan. They thicken as they cool, so it will firm up in the bowl.
- The lentils catch and burn on the bottom of the pan.
- Keep the heat low once it is simmering, scrape the base every few minutes and add a splash of hot water whenever it starts to look dry.
- It tastes flat.
- Add the lemon juice and salt at the very end, then taste again. A pinch of chilli flakes or a handful of chopped coriander also lifts it.
Frequently asked questions about dahl
Do you need to soak red lentils?
No. Red split lentils cook in about 20 minutes without soaking. Just rinse them well first to remove dust and surface starch.
How long does it keep, and can you freeze it?
It keeps in the fridge for up to 2 days and freezes for up to 3 months. Defrost it in the fridge and reheat gently until piping hot, adding a splash of water to loosen it.
What should I serve with it?
Basmati rice or warm naan or chapatis are the usual partners. Add coriander and mango chutney for freshness and sweetness.
Can I use green or brown lentils?
Yes, but they hold their shape instead of breaking down, so the texture will be less creamy. They also take 30–40 minutes to cook, so you may need a little extra stock.
How did you like the recipe?
4.7 / 5 · 8 ratings
