Indian Red Lentil Dal

Filled with aromatic spices, lentils never tasted so good! This healthy red lentil dal is inexpensive, nutritious, high in protein, and brimming with flavor.

Course Main Dish

Cuisine Indian

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 291kcal

Author Christy Gurin

Ingredients

1 1/2 cups red lentils
2 cups water
1 Tbsp. coconut oil
1 onion, chopped (about 1 cup)
2 zucchini (cut into quarters lengthwise and then sliced into 1/2" pieces)
2 tsp. minced garlic
2 tsp. minced ginger
2 Tbsp. red curry paste (I use Mae Ploy)
1/2 Tbsp. garam masala
3 tsp. curry powder
1 tsp. ground tumeric
1 tsp. ground cumin
1 tsp. brown, white, or coconut sugar
1/2 tsp. salt
13 oz. coconut milk (canned regular or light)
1 1/2 cups chopped tomato
1 Tbsp. lime juice
1/4 cup cilantro

US Customary - Metric

Instructions

Heat 1/2 Tbsp. coconut oil over medium heat. Once oil is melted, add onion and cook for about five minutes until onion is soft and starting to brown. Add zucchini and cook 2-3 minutes longer, stirring often.
Add remaining half Tbsp. coconut oil. Add garlic, ginger, curry paste, and all dry spices to pan and cook while stirring for 1 minute.
Add coconut milk, water, lentils, and chopped tomato. Bring to a boil (2 - 3 mins). Reduce heat and simmer for 12 -15 minutes, until lentils are tender but not mushy.
Add lime juice and stir. Serve curry over rice and garnish each bowl with chopped cilantro and additional lime wedges if desired.

Nutrition