Name: Coconut Red Lentil Dal with Curry Leaves
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried red lentils, rinsed; 4 cups water or vegetable broth; 1 tsp turmeric; 1 tsp salt, plus more to taste; 2 tbsp ghee, or neutral oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 10 curry leaves, or lime zest; 1 dried red chili, or ¼ tsp red pepper flakes; 1 yellow onion, finely chopped; 4 cloves garlic, minced; 1 tbsp ginger, grated; 1 (14 oz) can coconut milk; 1 lime, juiced; A handful cilantro, chopped, to finish

Coconut Red Lentil Dal with Curry Leaves

Lentils that cook down to nothing on their own, saved by a hot pan of popped spices poured over at the last second.

Serves

Prep

10 min

Cook

35 min

Written

July 26, 2026

Method

Combine the lentils, water, turmeric, and salt in a pot and bring to a simmer.

Cook, skimming any foam and stirring occasionally, until the lentils have fallen apart into a rough purée, about 20 minutes.

Meanwhile, warm the ghee in a small skillet over medium-high heat and add the mustard seeds.

As soon as they start popping and jumping in the pan, add the cumin seeds, curry leaves, and chili, and fry until fragrant, about 30 seconds.

Add the onion, garlic, and ginger to the skillet and cook until the onion is soft and golden at the edges, about 6 minutes.

Stir the coconut milk into the lentils and simmer until it comes back together into a loose, thick porridge, about 8 minutes.

Pour the tempered spices and onion over the dal, stir in the lime juice, and taste for salt.

Top with cilantro and serve.

Notes

The two halves of this dish don’t taste the same until you combine them — plain simmered lentils on one side, a skillet of oil gone loud with popped mustard seed and fried garlic on the other. Pour the second over the first right before serving; if it sits, the fried aromatics lose their crackle and the dish reads as flat instead of layered.

Curry leaves are the one ingredient here worth seeking out — an Indian grocer will have them fresh or frozen, and frozen keeps for months. Failing that, lime zest stirred in with the lentils gets you closer than leaving them out entirely. Serve over rice or with something flat to tear.