A nod to the richly flavored lentil stews enjoyed throughout India, this dal comes together fast and is scented with curry paste and garam masala.
| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 1/2 cups red lentils, picked through and rinsed
- One 14.5-ounce can diced tomatoes
- 2 tablespoons mild curry powder
- 1 tablespoon yellow curry paste
- 1 tablespoon garam masala
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon ground turmeric
- Kosher salt and freshly ground black pepper
- 1/2 cup unsweetened coconut milk
- Cooked basmati rice, for serving
- Lime wedges and cilantro leaves, for serving
- Lime wedges and cilantro leaves, for serving
Instructions
- Heat the olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent and softened, about 5 minutes. Stir in the lentils, tomatoes and 3 1/2 cups water and bring to a boil over high heat. Reduce the heat and simmer, uncovered, stirring occasionally, until the lentils are tender, 10 to 15 minutes.
- Stir in the curry powder, curry paste, garam masala, garlic powder, onion powder, chili powder, turmeric and some salt and pepper. Reduce the heat to low and stir in the coconut milk.
- Serve with the basmati rice, lime wedges and cilantro.
Nutrition Facts
| Calories | 423 |
| Total Fat | 13 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 0 milligrams |
| Sodium | 492 milligrams |
| Carbohydrates | 58 grams |
| Dietary Fiber | 16 grams |
| Sugar | 7 grams |
| Protein | 22 grams |
Reviews
Absolutely delicious and very easy to make! I didn’t change a thing, though next time I might throw in a bag of peas for color. I imagine flavors will differ depending on the brand of curry powder and paste, so make sure to get ones you like.
Tasty and hearty! Be sure to use good quality spices. I couldn’t find yellow curry paste — supply chain, you know? — so just omitted and subbed a little extra garam masala. The lime and cilantro added a good touch on the plate. Would definitely make again.
Amazingggg recipe. I added a little extra cinnamon and ground cloves and it’s just so delicious. The fresh lime wedges really add to it, and I’m sure if I had cilantro on hand, it would really set the whole thing off. Highly recommend.
Great basic recipe. I added all spices to sauteed onions so they would toast and be aromatic, deglazed with white wine and used two cups of lentils and 4 cups of veggie stock instead of water. Added tomato paste and light miso and one bag of baby spinach. Also
Added either Serrano pepper or teaspoon of Calabrian chillis
Added either Serrano pepper or teaspoon of Calabrian chillis
I was excited to try this because my husband loves curry. But don’t forget to read the label on the yellow curry paste. Many, if not most, have some type of fish ingredient.
IMO cilantro is an essential flavor bomb, not just a garnish. Same goes for parsley. This is such an interesting recipe. I just made 10 c. of the most flavorful plain chicken broth from a store-bought rotisserie chicken and will use that instead of water, also adding some shredded chicken. Obviously, I’m not vegan.
This dal is incredible! It’s shockingly good for how easy and quick it is and has so much flavor. I made it because I had leftover curry paste I wanted to use but this will definitely become a staple in my dinner recipes. Absolutely delightful!
Delicious and very comforting for a cold rainy night. I toast a little cumin seed with the rice before I make it.
Best vegan dish ever…love it
Super good. I cut the recipe in half for just the two of us. I also used 1 fresh tomato as I did not have the can. Great vegan dinner!