Recipes

Red Lentil Dal with Coconut Milk & Greens

  • Dal

    • 3 tablespoons coconut oil

    • 1 teaspoon cumin seeds

    • 1 teaspoon fennel seeds

    • 1 teaspoon ground turmeric

    • 2 onions, halved and thinly sliced

    • 3 garlic cloves, finely chopped

    • 2 tablespoons fresh ginger, finely chopped

    • 2 small red chiles or 1 Thai chile, deseeded and finely chopped

    • 1½ quarts vegetable broth

    • 1 (14-ounce) can unsweetened coconut milk

    • 2 cups red lentils, rinsed and picked over

    • 2 tablespoons cilantro stems, finely chopped

    • ½ pound kale, stems removed and leaves coarsely chopped (about 4 cups)

    • 1½ teaspoons fresh lime juice, plus more to taste

    • Sea salt, to taste

    • Black pepper, to taste


    For Garnishing

    • Fresh cilantro leaves, chopped

    • Lime wedges or fresh lime juice

    1. Prep the lentils. Rinse the red lentils and set aside.

    2. Bloom the spices.
      Heat 1 tablespoon coconut oil in a large saucepan or Dutch oven over medium heat. Add the cumin seeds, fennel seeds, and turmeric. Cook, stirring constantly, for about 1 minute, until fragrant.

    3. Add the remaining 2 tablespoons coconut oil and the sliced onions. Cook, stirring occasionally, for 6–7 minutes, until the onions are softened.

    4. Stir in the garlic, ginger, and half of the chopped chiles. Cook for 1 minute, stirring frequently.

    5. Simmer the dal.
      Add the vegetable broth, coconut milk, rinsed lentils, and chopped cilantro stems. Bring to a gentle simmer, then reduce the heat to medium-low. Cook for about 20 minutes, stirring occasionally, until the lentils are tender and the dal has thickened.

    6. Stir in the chopped kale and cook for another 5 minutes, or until the kale is tender.

    7. Stir in the lime juice. Season with salt and black pepper to taste. Add more lime juice or chile if desired.

    8. Ladle into bowls and garnish with fresh cilantro and a squeeze of lime.

    • Serving: This dal is great on its own or served with basmati rice or naan.

    • Greens: Kale can be replaced with spinach, Swiss chard, collards, or another sturdy dark leafy green. Adjust cooking time as needed.

    • Heat: Keep the remaining chopped chile for finishing, so you can adjust the spice level to taste.

    • The dal will thicken as it sits. Add a splash of broth or water when reheating if needed.