Coconut Lentil Dal with Crispy Shallots
Creamy, warming, and deeply satisfying. This dal is proof that some of the best food in the world costs almost nothing to make.
Main Dish · Prep 10 min · Cook 25 min · Serves 4 · Easy · By Tina · Published
Ingredients
- 250 g red lentils, rinsed
- 1 can (400ml) coconut milk
- 500 ml vegetable stock
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tsp turmeric
- 1 tsp cumin seeds
- 0.5 tsp mustard seeds
- 3 shallots, thinly sliced, for frying
- 3 tbsp vegetable oil, for frying shallots
- 1 lime
- 1 handful fresh cilantro
I could eat dal every day and never get bored. It is one of those foods that is simple, cheap, and nourishing in the most fundamental way — and when you add coconut milk and top it with crispy fried shallots, it becomes something really special.
Red lentils are the key — they break down as they cook into this naturally creamy, thick consistency without any blending. The coconut milk adds richness, the turmeric gives it that beautiful golden color, and the crispy shallots on top add a sweet, crunchy contrast that elevates the whole bowl.
This recipe feeds four people for about the cost of a coffee. That kind of value plus that kind of flavor is rare.
Pro Tips
- Rinse the lentils until the water runs clear. Unrinsed lentils can be starchy and gummy.
- Do not skip the temper — blooming mustard seeds, cumin, and curry leaves in hot oil releases incredible flavor.
- The dal thickens as it sits. Add water or stock when reheating.
- Fry the shallots low and slow until deeply golden. They burn fast at the end, so watch closely.
Serving
Ladle into deep bowls, pile crispy shallots on top, and serve with basmati rice or naan. A squeeze of lime brightens everything.
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