My Best Lentil Dahl Recipe

I’ve been cooking Dahl for close to a decade now. Constantly seeking, experimenting and finding my own unique style and special way to make and prepare Dahl. This recipe is a cumulation of my experience in the kitchen and research trying spices. I personally make this recipe ALOT and I love to top with air fried tofu and cilantro.. Yum.

I found from my years of trial what, “I like”. There’s maybe hundreds or thousands of recipes online. I have tried many recipes. Each recipe will vary the amount of spice from recipe to recipe.

In the beginning of my Dahl making journey I honestly thought if there were tons of spice it would result in a more “authentic tasting” Dahl. Well if my trials have taught me anything it’s that the more restraint using spice and and other ingredients the better. In it’s essence Dahl is simple.

Cooking with spice is a talent only really perfected by experience and trial.

Here’s my recipe. I hope you like it, and I hope it helps you on your journey of making Dahl as well.

Prep time/ cook time Cook time 30-40 mins

Makes: 7 servings

Ingredients

• 2 cups red lentils

• 2 tablespoons of coconut oil or ghee

• 3 tablespoons grated ginger

• 1/4 cup cilantro stems from fresh cilantro

• 2 bay leaves

• 6-7 cups of water or low sodium organic vegetable broth ( I like the pacifica brand)

• 1 tablespoon of cumin powder or cumin seeds

• 1 tsp chili flakes ( or sub for fresh chili) 🌶

• 1/2 tsp of fennel seeds

• 1/2 tablespoons of coriander powder

• 1 tablespoon turmeric powder

• 1 cup chopped sweet potato or regular potato cut into large cubes

• 1/2 cup of crushed tomato purée

• 1/4 cup of coconut milk

• 2 tablespoon of coconut aminos or soy sauce (optional for flavor)

• 1 tsp of raw honey

• 1 tablespoon of salt recommended ( season to taste)

Method

1.) Start by measuring out and rinsing your lentils. Rinse in a fine mesh strainer to remove any dust etc from lentils. Then place your rinsed and drained red lentils into a medium to large pot. This is like a soup so having a thick bottomed and large pot is preferable.

2.) To the large pot add the lentils, then add 6 cups of water or preferably vegetable broth and a 1/2-1 tablespoon of salt (to taste). Turn on heat to medium high until water boils. Then turn heat down and cook lentils on medium- low.

Stir occasionally to assist in breaking down the lentils. The lentils will as they cook start to turn to like a mash and break down. You can add the bay leafs at this point, liquid aminos, tomato purée, raw honey. Stir to combine.

3.) In a separate skillet or you can use a cast iron pan, sauté the spices: turmeric, chili flake, ginger, cumin, fennel, cilantro, with 2-3 tablespoons of coconut oil or ghee sautée on high heat for 2-3 mins. The point here is to toast your spices releasing their fragrance.

4.) Add chopped tomatoes to the sauté pan with the spices and cook additional 4 mins. Be careful to not leave the stove at any point as you do not want the spices to burn or stick too bad on the bottom of the pan. This is called a Chhonk in Indian cooking or toasted spices. (You are essentially toasting your spices and infusing the oil.)

5.) Add the chhonk and the rest of the ingredients to the lentils and cook for 35-40 mins with a lid on medium to low heat, stirring occasionally.

6.) After 25 min your Dahl should be thickening into a soup and the lentils should be cooked. At this point you can add the coconut milk. (I like native forrest brand as it's very clean tasting).

7. The longer you cook this soup the more thick it will become, I recommend 30-40 mins, as I like my Dahl to be thick and not to thin or soupy.

Note: Feel free to play with this dish adding zucchini, kale, tofu, other leafy greens.. I don't prefer spinach it can be kind of slimy, but thats just me. Personally I like my Dahl simple, with not too many veggies. I enjoy it best this way.