Red Lentil Dal with Coconut Milk
Creamy, gently spiced red lentil dal with ginger, garlic, tomato and coconut milk, ready in about 40 minutes.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Red lentils cook down into a soft, comforting stew in well under an hour, which makes this dal a great weeknight dinner. Onion, garlic and fresh ginger build the base, cumin, coriander and turmeric bring warmth, and tomato and coconut milk make it rich and creamy. It is mild, so the whole family can enjoy it.
In the Thermomix® TM7™ you chop the aromatics, sauté them with the spices, then let the lentils cook on reverse at the lowest speed. It stirs gently while it cooks, so you have time to make the rice. Serve the dal with basmati rice or warm naan and a squeeze of lime.
Made in the Thermomix® TM7™
Red Lentil Dal with Coconut Milk
Makes: About 1.5 L (6 cups)
- Prep10 min
- Cook30 min
- Total40 min
- Serves4
Ingredients
To serve
Instructions
- Place the onion, garlic and ginger in the mixing bowl and chop 5 sec/speed 5. Scrape down the sides of the bowl with the spatula.
- Add the oil and sauté 3 min/120°C (250°F)/speed 1.
- Add the cumin, coriander, turmeric, garam masala and cayenne and sauté 1 min/120°C (250°F)/speed 1.
- Add the lentils, tomatoes, water and salt. Insert the measuring cup and cook 22 min/98°C (210°F)/reverse/speed soft.
- Add the coconut milk and cook 3 min/98°C (210°F)/reverse/speed soft. The lentils should be very soft and starting to fall apart.
- Taste and adjust the salt. Stir in the lime juice, sprinkle with cilantro and serve with rice or naan.
Tips
- Dal thickens as it cools. When you reheat it, add a splash of water and stir until it is creamy again. It keeps 4 days in the fridge and 3 months in the freezer.
- For a smoother, soup-like dal, blend 5 sec/speed 3 at the end, with the measuring cup in place.
- Add greens: stir in 100 g baby spinach (3 packed cups) with the coconut milk in step 5.
- Use oil instead of ghee and the dal is fully vegan.
