Skip to content

Food & Recipes

Font Size

Red Lentil Daal

Red Lentil Daal
This Recipe Is:

WebMD Recipe from

Inspired by 

The Modern Vegetarian

This list of ingredients is long but much of it is spices. The stew actually comes together quite quickly.

  • 2 teaspoon
    cumin seeds
  • 2 teaspoon
    black or yellow mustard seeds
  • 1 medium
    medium onion, finely diced
  • 1 1/2 inches
    fresh ginger, peeled and minced
  • 2 cloves
    garlic, minced
  • jalapeno chili, seeded, finely chopped
  • 1 1/2 teaspoon
    curry powder
  • 2 teaspoon
    ground cumin
  • 1 teaspon
  • 1 pinch
    chili powder
  • 1 tablespoon
    tomato paste
  • 2 cups
    red lentils
  • cinnamon sticks, or 1, if large
  • 2 cups
  • 1 15-ounce can
    “light” coconut milk
  • juice of lemon
  • 1 bunch
    mint, chopped
  • 1 bunch
    cilantro, chopped
    sea salt
    vegetable oil or grape seed oil
  1. Heat just enough oil to coat the bottom of a large pan and add the mustard and cumin seeds.  Be careful, as they will begin to pop.  Immediately add the onion, adjust the heat to medium, and cook until softened – about five minutes.  Add the ginger, garlic, chili, curry powder, cumin, turmeric, and chili powder and fry for 3 minutes.  Add the tomato paste and fry the mixture for 1 minute.
  2. Add the lentils and stir to coat them with the oil and spices.  Add the cinnamon stick, water, and coconut milk.  Bring to a boil and then reduce the heat so the dhal is at a simmer.  Cover partially and cook, stirring occasionally so it doesn’t stick to the bottom, until the lentils have partially lost their shape and are soft – about 15 minutes.  Stir in more liquid as necessary for the consistency you want.
  3. Remove the pot from the heat, season with sea salt and add the lemon juice to taste.  At this point, you can allow the daal to cool and then cover and refrigerate it overnight.  When reheating on the stove, you will need to add more liquid as it will thicken as it sits.
  4. About 10 minutes before serving, add the herbs.  You will want them to cook down a bit but not so much that they lose their color. 
  5. Serve warm over basmati rice and with a raita if desired.


Nutritional Information

Makes: 6 servings
  • Calories455.9
  • Carbohydrates53.2
    • Dietary fiber26.0 g
  • Cholesterol0.0 g
  • Fat19.0 g
    • Saturated fat15.1 g
  • Sodium100.7 mg
  • Protein22.3 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
Recipes for Beauty

Today on WebMD

Four spoons with mustards
What condiments are made of and how much to use.
salmon and spinach
How to get what you need.
grilled veggies
Easy ideas for dinner tonight.
Greek Salad
Health benefits, what you can eat and more.

Loaded with tips to help you avoid food allergy triggers.

Loading ...

Sending your email...

This feature is temporarily unavailable. Please try again later.


Now check your email account on your mobile phone to download your new app.