Name: Curried Coconut Lentils
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1 c. brown lentils (whole masoor dal) -; 2 tbsp. neutral, high smoke point oil, such as sunflower -; 1/2 tsp. cumin seeds -; 1/2 c. finely chopped red onion -; Kosher salt -; 2 cloves garlic, finely chopped -; 1 tbsp. peeled grated ginger -; 1 tbsp. ground coriander -; 1/4 tsp. ground turmeric -; 1/4 tsp. Indian chili powder or cayenne pepper -; 4 c. water -; 1 (15-oz.) can full-fat coconut milk -; 1/4 to 1/2 tsp. garam masala, depending on intensity -; 1 tbsp. fresh lemon juice -; Cooked rice, naan, flatbread, chopped fresh cilantro, dried grated coconut, and/or roasted garlic or tomato achaar (such as Brooklyn Delhi), for serving (optional) -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Curried Coconut Lentils

1. 1 c. brown lentils (whole masoor dal) -

2. 2 tbsp. neutral, high smoke point oil, such as sunflower -

3. 1/2 tsp. cumin seeds -

4. 1/2 c. finely chopped red onion -

5. Kosher salt -

6. 2 cloves garlic, finely chopped -

7. 1 tbsp. peeled grated ginger -

8. 1 tbsp. ground coriander -

9. 1/4 tsp. ground turmeric -

10. 1/4 tsp. Indian chili powder or cayenne pepper -

11. 4 c. water -

12. 1 (15-oz.) can full-fat coconut milk -

13. 1/4 to 1/2 tsp. garam masala, depending on intensity -

14. 1 tbsp. fresh lemon juice -

15. Cooked rice, naan, flatbread, chopped fresh cilantro, dried grated coconut, and/or roasted garlic or tomato achaar (such as Brooklyn Delhi), for serving (optional) -

How to cook deliciously - Curried Coconut Lentils

1. Stage

Rinse lentils, then drain and set aside.

2. Stage

In a medium saucepan over medium-high heat, heat oil. Add 1 cumin seed. When seed sizzles, add remaining cumin. Cook, stirring occasionally, until seeds are sizzling and dancing in pan and are very fragrant, 15 to 30 seconds.

3. Stage

Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until translucent and browned in parts, about 4 minutes. Stir in garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Stir in coriander, turmeric, and chili powder and cook, stirring, until fragrant, about 15 seconds.

4. Stage

Add drained dal to saucepan and stir to coat. Pour in water and bring to a boil. Reduce heat to medium-low, cover, and simmer, stirring a few times, until lentils are tender and water is partially reduced, 25 to 30 minutes.

5. Stage

Add milk and cook, stirring occasionally, until heated through, 2 to 3 minutes. If needed, add more water until desired thickness is reached. Mix in garam masala; season with salt. Remove from heat. Stir in lemon juice.

6. Stage

Serve over rice or plain as a soup with naan or flatbread alongside. Top with cilantro and coconut. Spoon achaar over for heat, if using.