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 versions of lentils at least three or four times a week – they’re my ultimate easy dinner. Whether it’s brown lentil dal, green lentil dal, or this creamy red lentil dahl (with those addictive restaurant flavours we all love), nothing beats a steaming bowl with fluffy white basmati rice.
In every Indian home I know, dal (or dahl, daal, dhal – we spell it every possible way!) is always on rotation. It’s wholesome, nourishing, ridiculously budget-friendly, and one of the simplest things you can cook.
I love making a big pot when we have guests – it’s naturally vegan and gluten-free and pairs perfectly with everything on an Indian spread.
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💛Why You'll Love This Recipe?
- Truly one of the easiest lentil dahl recipes you will ever make.
- Perfect for feeding a crowd.
- A delicious Indian vegan side dish ready in just 30 minutes in one pot.
- Ideal for beginners—uni students, kids, or new cooks. You simply cannot go wrong.
- Uses budget-friendly pantry staples easily found in local supermarkets.
- Fast, easy, delicious, and comforting—an excellent mid-week hearty meal.
👩🏻🍳Sandhya’s Expert Tips
- Always rinse red lentils 4–5 times until the water runs completely clear. They never need soaking – that’s the beauty of masoor dal!
- I normally go 1:3 lentils to liquid, but for this dahl I deliberately add extra so it stays creamy even after it cools down (it usually thickens a lot while resting).
- Full-fat coconut milk is my secret for that restaurant-style richness. Light coconut milk is fine in a pinch, but it won’t be as luscious. No coconut? Swap in cashew cream, dairy cream, or even oat cream – just know the flavour will change a little.
- Instant Pot version (because I know you’ll ask!): Hit sauté, temper your spices and cook the onion–ginger–garlic for 4–5 minutes. Cancel sauté, add in everything else (rinsed lentils, tomatoes, spices, stock, coconut milk), seal, and pressure cook on High for 5 minutes. Let the pressure release naturally, then stir in lemon juice and loads of fresh coriander. Serve.
📋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.
❓Recipe 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.
Always! Rinsing the lentils at least 4 -5 times in freshwater is necessary, to remove any dirt, starch and debris.
A packet of Lentils does not mention rinsing them well in its instructions. However, washing the lentils is essential for cooking perfectly too!
You can freeze this dal. Allow the dal to cool down completely and then transfer to freezer-safe containers. Label them and freeze them for 3 months.
Red lentils and split yellow lentils are best for this easy lentil dahl because they soften quickly and nearly melt into a creamy stew.
You can use green or brown lentils as substitutes, but they take longer to cook and will not become as soft. Add more water or broth as needed to achieve the right consistency.
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.
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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.