This Lentil Dahl is simple, incredibly flavorful, and on the table in just 30 minutes. My easy red lentil dahl recipe is naturally vegan, perfectly spiced, and made in one pot. Serve with fluffy Indian cumin rice or plain parathas, perfect for a busy weeknight meal!
I make some version of dal at least three or four times a week – it’s my ultimate easy dinner. Whether it’s brown lentil dal, green lentil dal, or this creamy red lentil dahl made with coconut milk (with those addictive restaurant flavours), nothing beats a steaming bowl with fluffy white basmati rice.
If you love dal as much as I do, you'll also enjoy exploring my collection of Indian Dal Recipes.
It's one of those meals that never needs much else. Add a bowl of Jeera Rice, Easy Naan Bread and a spoonful of Indian Mint Sauce, and dinner is sorted.
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💛Why You'll Love This Recipe?
- This is one of the easiest Indian dahl recipes I make at home. Red lentils are my first choice for a quick dahl because they soften naturally on the hob in about 25 minutes, so there's no need to soak them or use a pressure cooker.
- It's ready in about 35 minutes, making it perfect for busy weeknights.
- I love how creamy the red lentils become with very little effort.
- Naturally vegan and gluten-free if you leave out the asafoetida or use a gluten-free version.
- Perfect for meal prep. I often make a double batch because it tastes just as good the next day and freezes well too.
- Easy to adapt. Keep it mild or add extra chilli if you prefer a little more heat.
What is Lentil Dahl?
Growing up, dal was simply part of everyday life. Whether you spell it dal, dahl, daal or dhal, they all refer to the comforting dish made by cooking lentils with spices and aromatics.
This red lentil dahl is my easy, weeknight version inspired by the comforting flavours of Indian dal, with coconut milk added for extra creaminess. If you're looking for a more traditional everyday Indian recipe without coconut milk, you'll enjoy my Red Lentil Dal (Masoor Dal) instead.
Whether you're new to cooking dal or you've been making it for years, this recipe is simple, satisfying and perfect for serving with white basmati rice or warm plain naan.
👩🏻🍳Sandhya’s Expert Tips
- Always rinse red lentils 4–5 times until the water runs clear. They don't need soaking – that’s the beauty of masoor dal!
- I usually follow 1:3 lentils-to-liquid ratio, but for this dahl I add a little extra liquid so it stays creamy even after cooling. (It usually thickens a lot while resting).
- Full-fat coconut milk is my secret for that restaurant-style richness. Light coconut milk works in a pinch, but it won’t be as luscious. No coconut milk? Use cashew cream, dairy cream or oat cream, but the flavour will change slightly.
- Add lemon juice at the end, not while cooking. It keeps the flavour fresh and bright.
- For the Instant Pot version, use Sauté mode to temper the spices and cook the onion, ginger and garlic for 4–5 minutes. Cancel Sauté, add the rinsed lentils, tomatoes, spices, stock and coconut milk. Seal and pressure cook on High for 5 minutes. Let the pressure release naturally, then stir in lemon juice and fresh coriander before serving.
📋Ingredients & Substitutions
Complete list of ingredients and amounts can be found in the recipe card below.
Red lentils: Easily available in most supermarkets.
Coconut oil: A neutral oil like sunflower oil also works.
Cumin seeds & brown mustard seeds: Common Indian tempering spices. Use it similarly to tadka for tarka dal.
Onion: Brown onions or shallots works best.
Ginger & garlic: Fresh or paste forms are both suitable.
Full-fat coconut milk: A whole can gives the best creamy texture and richness.
Seasoning: Turmeric and garam masala are my go-to. You can use a good curry powder (like Bolst’s).
Lemon: Brightens the dal and balances the richness.
Vegetable broth or stock: I recommend instead of water for a richer, creamier side dish.
Optional toppings: Chilli flakes, yoghurt or cream swirl, or a ghee tadka for dal for extra flavour.
🔪How to Make Easy Red Lentil Dahl
Step 1: Heat oil in a pan with a tight-fitting lid. Add mustard seeds and cumin seeds. Let them splutter for about 30 seconds. Then add onion, ginger-garlic and cook for 4-5 minutes.
Tip: Add a splash of water, if the onions start sticking.
Step 2: Add rinsed lentils, spices, vegetable broth/stock, coconut milk, and salt.
Step 3: Bring to a boil, then cover and cook dahl for about 15-20 minutes until the lentils are soft.
Step 4: Stir in lemon juice and garnish with fresh coriander leaves.
Tip: If you like, add a handful of spinach at the end—it wilts quickly.
🧂Storing and Freezing Tips
- In the fridge: Cool the red lentil dahl completely, then store in an airtight container for up to 3 days.
- In the freezer: Transfer cooled dahl to a freezer-safe container and leave at least ½ inch headroom for expansion. Freeze for up to 6 months.
- Thawing & reheating: Defrost in the microwave or thaw overnight in the fridge. Reheat on the stovetop, adding a splash of water if needed. Garnish with fresh coriander before serving.
🍽Serving Suggestions
For an everyday Indian meal, serve this easy red lentil dahl with steamed white basmati rice, Kachumber Salad, and Vegan Cucumber Raita.
For a full Indian feast, pair with Onion Bhaji, Paneer Butter Masala, Yoghurt flatbread, and Mango Lassi.
❓Red Lentil Dahl FAQ's
Absolutely! This Masoor dal can be made in the Instant Pot. Simply saute the onion, ginger and garlic on saute mode for 5 minutes. Then add all the remaining ingredients. Pressure Cook High for 5 minutes. NPR. Add lemon juice, garnish with coriander leaves and serve.
No. Red lentils don't need soaking, which is one of the reasons I love cooking with them. I always rinse them well 4–5 times to remove excess starch and any dust before cooking.
A packet of Lentils does not mention rinsing them well in its instructions. However, washing the lentils is essential for cooking perfectly too!
Red lentils (masoor dal) are my first choice because they cook quickly, don't need soaking and become naturally creamy. Split yellow lentils also work well, but green or brown lentils take longer to cook and have a firmer texture.
Red lentil dahl becomes creamy when the lentils are cooked until soft and slightly broken down. If it looks watery, simmer it uncovered for a few more minutes. If it is too thick, loosen it with hot water
No. This lentil dahl is mild enough for the whole family. If you enjoy more heat, simply add extra chilli powder, fresh green chilli or chilli flakes to taste.
Yes. Coconut milk adds richness and a creamy texture, but you can replace it with vegetable stock, cashew cream, oat cream or dairy cream. The flavour will be slightly different, but the dahl will still be delicious.
More Easy Vegetarian Lentils Recipes
Ingredients
- 1 tablespoon coconut oil or any neutral oil
- 1 teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 1- inch piece fresh ginger finely grated or minced
- 2 cloves garlic minced
- 1 green chilli sliced (optional, adjust to taste)
- 1 medium white onion diced (about 150g)
- 2 medium tomatoes diced (about 200g)
- 1 cup red lentils rinsed and drained (190g)
- 2½ cups vegetable stock vegetable broth (600ml)
- 1 can full-fat coconut milk (400ml)
- 1 teaspoon ground turmeric
- 2 teaspoon garam masala
- Juice of ½ lemon plus more to taste
- 1 teaspoon salt or more to taste
- 3 tablespoon fresh coriander cilantro leaves, chopped
Optional toppings
- Chilli flakes or fresh sliced chilli
- coconut yogurt
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the cumin seeds and mustard seeds. Let them sizzle and pop for about 30–45 seconds until fragrant.
- Add the ginger, garlic, green chilli (if using), and diced onion. Sauté for 4–5 minutes until the onion softens and becomes translucent.
- Add the rinsed red lentils, diced tomatoes, vegetable stock, coconut milk, turmeric, garam masala, and salt. Stir everything together well.
- Bring the mixture to a rolling boil, then reduce the heat to medium-low. Cover with a lid and simmer for 15–20 minutes, stirring occasionally, until the lentils are completely soft and creamy. (Red lentils cook quickly and will break down – that’s what you want!)
- Remove the lid, taste, and adjust seasoning – add more salt or a good squeeze of lemon juice if needed.
- Stir in the fresh coriander leaves (and a handful of baby spinach if you’d like some greens).
- Serve hot with rice, naan, or flatbread. Top with extra coriander, chilli flakes, and lemon wedges.
Video
Notes
- For a spicier dal, add minced green chilli and ½ a teaspoon of red chilli powder
- This recipe is freezer-friendly.
- You can substitute turmeric powder and garam masala with 1 tablespoon of curry powder.
- There is no need to soak the red lentils. Wash it well and use in this side dish recipe
Jacqui says
Absolutely fabulous. Simple recipe, easy to make and very tasty.
Sandhya Hariharan says
Thank You, Jacqui! So glad you enjoyed our easy Red Lentil Dahl. We also love it with rice or chapatis.
Reeves says
This lentil dahl is good stuff.. It is creamy and really delicious. Thank you for a simple recipe.
Sandhya Hariharan says
Thank you so much .. so glad you loved the red lentil dahl.
john says
TastyStuff !
Sandhya Hariharan says
Thank You John. Glad you enjoyed our one-pot red lentil dahl with coconut milk.