Red lentil dahl

Ingredients

• 200 gbasmati rice
• 200 gsplit red lentils
• 200 gwater
• 200 gcoconut milk
• 100 gtomato passata
• 1/2white onion
• 20 gfresh ginger
• 1 teaspooncumin seeds
• 1 teaspoonground turmeric
• 1 teaspoongaram masala
• 1 pinchgarlic powder
• to tastehot paprika
• to tastefine salt
• to tasteextra-virgin olive oil

Instructions

1. 1

   Boil the lentils

   Boil the red lentils in a pan of plenty of water for the time stated on the packet. Meanwhile, finely chop the onion and ginger.

2. 2

   Cook the aromatics

   Heat a little olive oil in a saucepan, add the onion and ginger, and soften them gently. Meanwhile, toast the cumin seeds in a separate frying pan.

3. 3

   Add tomato

   When the lentils have finished cooking, drain them and add them to the saucepan. Stir in the tomato passata and 200 g water.

4. 4

   Add coconut milk

   Pour in the coconut milk and add the toasted cumin seeds, then season with the turmeric.

5. 5

   Season the dahl

   Add the garlic powder, garam masala and hot paprika.

6. 6

   Simmer and cook rice

   Mix well and salt to taste. Simmer gently for about 1½ hours. Meanwhile, bring a pan of salted water to the boil and cook the basmati rice for the time stated on the packet.

7. 7

   Serve with rice

   Drain the cooked basmati rice and set it aside in a bowl. When the lentils have become creamy, serve the dahl with the rice.

What is red lentil dahl?

Dahl is a broad family of South Asian dishes made with pulses, often cooked until soft and seasoned with spices. This version draws on Indian flavours and pairs red lentils with tomato, coconut milk and basmati rice.

Red lentils soften readily, giving the sauce a creamy texture as it simmers. Toasted cumin, ginger and garam masala build an aromatic base without making the ingredient list complicated.

Nutrition and macros by portion

The nutrition label shows one serving as written: 445 calories, 0g protein, 71g carbs, 10g fat.

The rice and lentils provide most of the carbohydrates, while the lentils also contribute protein. Coconut milk and olive oil are the main sources of fat; serve with vegetables or salad to balance the plate with something fresh.

The lentil base

Red lentils: boil them first according to the packet, then drain before adding them to the saucepan. This recipe's long simmer helps them break down further into the finished dahl.

Coconut and tomato: coconut milk adds a mellow richness, while passata gives the sauce a savoury, slightly tangy note. Stir both in with the measured water so the lentils can cook into a spoonable sauce.

Build flavour gently

Onion and ginger: chop them finely and soften them gently in olive oil rather than letting them brown quickly. This gives them time to flavour the oil and the lentil mixture.

Cumin seeds: toast them separately in a dry frying pan, keeping an eye on them so they do not scorch. Add them to the dahl with the turmeric, then mix in the remaining ground spices.

The long simmer

Low heat: keep the dahl at a gentle simmer for about 1½ hours, as directed in the method. Stir from time to time and adjust the heat if the mixture starts bubbling hard.

Texture: the lentils should be very soft and the sauce creamy when it is ready. If it thickens before the simmer is complete, lower the heat and stir carefully to prevent sticking.

Cook the rice separately

Basmati rice: cook it in a separate pan of salted boiling water for the time on its packet, then drain it. Keeping it separate lets you serve the rice alongside the dahl rather than letting it absorb the sauce.

Timing: the recipe cooks the rice while the lentils simmer, so it can be ready close to serving time. If your rice packet gives a shorter cooking time, follow that timing rather than leaving the rice in hot water.

Serve and balance the plate

Spoon the creamy lentils alongside the basmati rice, with some of the sauce over the rice if you like. Taste the dahl for salt and heat before serving, since the hot paprika is added to taste.

For a fuller meal, serve with a simple salad or cooked vegetables. Their fresh or lightly cooked texture offers a contrast to the soft lentils and rice.

Recipe notes & tips

• Check the lentil packet for its boiling time before you start.
• Chop the onion and ginger finely so they soften evenly.
• Toast the cumin seeds in a separate pan and watch them closely.
• Stir the dahl occasionally during its long simmer to help prevent sticking.
• Cook the rice according to its own packet instructions.
• Add hot paprika gradually, tasting as you go.

Variations

• Adjust the heat: use less hot paprika for a milder dahl.
• Add fresh coriander: scatter chopped leaves over the dahl just before serving.
• Use lemon: serve with a wedge for a bright squeeze at the table.
• Add vegetables: stir cooked vegetables into the dahl near the end so they warm through.

Common mistakes to avoid

• Boiling too hard: a vigorous simmer can catch on the bottom; lower the heat and stir regularly.
• Scorching the cumin: toasted seeds can turn bitter if left unattended; remove them from the heat once aromatic.
• Skipping the drain: excess lentil cooking water can loosen the sauce; drain the lentils before adding them.
• Overcooking the rice: it can turn soft and clumpy; use the packet timing and drain it promptly.
• Adding too much chilli at once: heat is difficult to undo; season with hot paprika gradually.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Store the rice and dahl separately if possible, then reheat until piping hot; add a splash of water to the dahl if it has thickened.

Frequently asked questions