The BEST Red Lentil Dahl (dhal, dal, daal)! It's a tasty easy Indian curry recipe with lentils, coconut milk and spices that's ready in just 25 mins in one pot! Hundreds of 5 star reviews.
I love Lentil Dahl (or is it dal, dhal, daal?).
Plus, you can make it on the stovetop, slow cooker or Instant Pot (scroll down for instructions for all three methods).
It's a great midweek meal or alternative homemade Indian curry. Gluten free, vegan and vegetarian.
It's also freezer-friendly and has less than 300 calories per portion.
Stovetop, Instant Pot and Slow Cooker methods given.
As soon as my husband mentions wanting a curry, I know exactly what I'll be having - lentil dahl.
I've tweaked and changed this dal recipe over the years and I've finally settled on this combination as my absolute favourite.
It's comfort food at it's finest.
I always make a big batch and keep a stash of this vegan lentil curry in the freezer for super-quick midweek meals that the whole family loves.
You'll also find loads of other great curry recipes over on Jamie Oliver.
I love to serve this lentil dahl curry with rice or my super easy naan bread recipe (just 4 ingredients and 15 minutes for homemade naan bread, plus it's yeast-free and easily vegan or gluten free). It's also amazing with Bombay Potatoes.
This dhal recipe was originally posted 2016. Updated with new photos, step by step images and updated text on 27 August 2018.
Reader Testimonials
Loads of you have been making this lentil dhal recipe! Here are some reader testimonials
- ⭐⭐⭐⭐⭐ 'Loved this dhal recipe and so did my husband and 18 month old son! I will be making this again and again and again. ' - Emily
- ⭐⭐⭐⭐⭐ 'This is one of the best dhal recipes I have come cross in recent years. It is so simple but so tasty.' - Michiko
- ⭐⭐⭐⭐⭐ 'The best Dhal recipe I've ever eaten was absolutely delicious' - Sean
- ⭐⭐⭐⭐⭐ 'Delicious dahl recipe! Will be making over and over again!' - Betty
- ⭐⭐⭐⭐⭐ 'I just made this and all the comments are so justly deserved – it was my first time making Daal and this recipe is phenomenal! ' - Joanne
Dhal Recipe
A lentil dahl recipe doesn't always have tomatoes in it, but I like how the acidity from the tomatoes cuts through the coconut milk so it has more depth of flavour rather than sweetness.
It's mildly spiced with a gentle heat from the spices, chillis and ginger.
I've added two big handfuls of fresh spinach at the end because meals need green veg - and it's perfect with this dhal recipe
Expert Tips
Do I use dried red lentils? Yes. No need to pre-cook them (just give them a rinse), they'll cook in the curry.
If you have more time, let the onions cook longer in the pan for a more fragrant dahl.
Do the red lentils need to be pre-soaked? No, just add them dry! Though you'll want to rinse them first.
If you don't have all the spices, just add 3 tsp of Garam Masala (an easy-t0-find dried Indian spice blend that's in most grocery stores).
Serving Suggestions
- How to serve this Indian dhal recipe? Serve it as a lentil curry with rice and/0r naan bread, or as a side dish alongside another curry.
- Try this served with my baked vegetable pakora or turmeric roasted cauliflower.
- Try it with a few other curries for a party - tofu curry, chickpea curry or others!
Freezing and storage tips
- Yes! Let it cool and freeze in portions for up to 3 months. I love keeping a stash of portions in my freezer for quick curry nights!
- How long does red lentil dahl last? Dhal will last in the fridge for 4-5 days.
Special Diets
- Can I make this dhal vegan? This daal is naturally vegan and gluten free.
- This daal is dairy free, eggless and gluten-free.
- How many calories are in lentil dhal? Each portion of this has only 293 calories.
- How many Weight Watchers points per portion of this daal recipe? 12 smart points
Instant Pot and Slow Cooker
- Wondering how to make Instant Pot dal? Scroll down to the recipe card for my IP pressure cooker instructions.
- More time on your hands and want to make a Slow Cooker Dal? Scroll to the recipe card to find out how to make this a slow cooker lentil dal.
Making the recipe
This dhal can be on the table in 30 minutes and is perfect along with naan bread (my easy naan recipe takes just minutes and is soooo good!) turmeric rice, chapattis or poppadoms. Perhaps some vegetable samosas or onion bhajis.
You could even try it with my vegetable pakoras - they're also quick to make and full of nourishing ingredients.
A great thing about this dish is how you can adapt it to suit your taste.
Add more chilli if you like the heat, or more coconut milk if you want it extra creamy.
Step by step tutorial
Scroll down for the full recipe, plus how to make it in the Instant Pot or Slow Cooker.
This daal is really easy to make. If you can spare a bit more time, then I'd suggest you slowly cook the onions for about 10 minutes until soft but not too brown. Then also simmer the dal a little longer.
But if you don't have time then it's also great with the method below! (I usually make it the quicker way!)
1: Cook the onions in the oil until soft, then add the garlic and chilli (fresh finely diced chilli or dried chilli flakes).
2: Lightly grind the cumin seeds, mustard seeds and coriander seeds in a mortar and pestle.
3: Add the ground spices, as well as garam masala and turmeric to the pan, stir and cook for 1 minute.
4: Add the stock/broth, canned tomatoes, dry red lentils and coconut milk, stir well and simmer.
5: Simmer until thick, about 15-20 minutes.
6: Add the spinach and lemon juice. Stir to wilt the spinach. Serve the dal recipe!
Scroll down to the recipe card for the full dhal recipe.
Make it a full meal with these vegan Indian recipes!
Lentil Dahl (the recipe you're reading!)
Turmeric Rice (vegan, 6 ingredients, 20 minutes)
Baked Vegetable Pakora (vegan, 6 ingredients, 25 minutes)
Naan (vegetarian or vegan, 4 ingredients, 15 minutes)
Get the recipe
Lentil Dahl
Ingredients
- 1 tsp olive oil or coconut oil
- 2 onions diced
- 3 garlic cloves finely chopped
- 1 tbsp fresh ginger peeled and grated
- ½ finely chopped red chilli (or 1/2 tsp dried chilli flakes)
- ½ tsp cumin seeds
- ½ tsp coriander seeds
- ½ tsp mustard seeds
- 2 tsp ground turmeric
- 1 tsp garam masala
- 1 cup (200g) dried red lentils, uncooked (rinsed and drained)
- 1 can (14oz/400ml) chopped tomatoes
- 1 can (14oz/400ml) coconut milk
- 2 cups (500ml) vegetable broth/stock
- Salt and pepper
- Juice of half a lemon
- 2 handfuls fresh spinach washed
Instructions
Stovetop One-Pot Lentil Dahl
- Heat the oil in a large pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.
- Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook for 1 minute.
- Add the lentils, tomatoes with their juice, coconut milk and broth/stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat for 15-20 minutes until reduced and thick. If you have time, you can leave it a little longer on a very low heat for even more flavor (just stir often and check it doesn't scorch on the bottom of the pan).
Taste and add more chilli if desired. - Stir in the lemon juice and spinach until it wilts.
- Serve warm with rice, naan bread or poppadoms.
Instant Pot Lentil Dahl
- Set the Instant Pot to 'saute' setting and heat the oil. Add the onion and cook, stirring, for about 4 minutes until it gets soft but not browned.
- Add the garlic, ginger and red chilli and cook for a minute, then turn off the Instant Pot.
- Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook, stirring, for 1 minute (there will be enough heat left in the Instant Pot to do this).
- Stir in the lentils, tomatoes, coconut milk and broth/stock.
- Put the lid on the Instant Pot, close the steam vent and set to Manual (Pressure Cook)/High Pressure pressure using the manual setting, then set the time to 8 minutes. After the time is up, wait for 10 minutes and then carefully use the quick release valve to release remaining pressure, or let the pressure release naturally.
Stir in the lemon juice and the spinach until it wilts and serve!
Slow Cooker Lentil Dahl Recipe
- Heat the oil in a frying pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.
- Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the frying pan, along with the turmeric and garam masala and cook for 1 minute.
- Add the onion mixture to the bowl of the slow cooker, along with the lentils, tomatoes, coconut milk and broth/stock. Place lid on slow cooker and cook on high for 4-5 hours or low for 8-10 hours.
- Taste and cook longer if necessary for the lentils to be lovely and soft. Season with salt and pepper and stir in the lemon juice and spinach.
Recipe Tips
Turmeric Rice Baked Vegetable Pakora Naan Recipe Bombay Potatoes
vivian
Really delicious recipe. I prefer a thicker dhall so simmered for a good 45 minutes. Also added chopped tomatoes with the spices. Best dhall I've tasted.
Gabriel
YUMMMMM!!!! I added more vegy broth so irks was more soup-like. Really good . Thanks!
Sarah
I made this last night for my family and it was so amazing! One of the best dinners I’ve had!!
Just wondering what the serving size is for this? We are just watching calorie intake and wanted to make sure we aren’t serving too big and having more than the 293 cals
Leanne
I literally just made this Dahl, your tumeric rice, vegetable pakoras and naan - all of it was absolutely gorgeous. My partner cleared his plate in seconds and was doing his happy eating dance! Thank you so much!
Bill Fox
Superb and very tasty dahl
Rachel
Simple and delicious. I haven’t made dahl with cocunut milk or tomato before but it really worked. I substituted curry powder for the suggested gara masala for curry powder. Also the canned tomatoes I used had some chilli added and that gave an extra kick. Added a dollop of yogurt for the kids’ version. Very easy to make.
Lara
This is the best most authentic tasting recipie. Super easy to make. I also add some raisins for sweetness. The key to making this a true winner is the lemon added at the end.
Thank you!
Mom In Port
SO. GOOD. This has become a regular dinner at our house and a dish I often crave!
If I don’t have fresh ginger, I sub dried and also use pre-ground mustard, cumin and coriander. Everything is always available in the pantry!
Jessica
This recipe is easy to make with items that most of us have in our pantries. The balance of spices is perfect! The dal came together quickly and was a delicious and satisfying weeknight meal. Thank you, Kate!
Jessica
Joanna
I did the easy 3tsp of garam masala version. Really easy, unbelievably delicious. First time took longer to thcken -still delicious. Second time did 11/2 cups of lentils so was thicker. Can't believe how good this tastes. Wish I'd found it years ago. I'm probably going to live off this for a couple of weeks (or until it comes out of my ears). The naan bread is really easy too. Do try this. I can't recommend it highly enogh. Oh, and I am rubbish in the kitchen - just followed the instructions.
Sue
By far THE best Dhal recipe ever! I’ve shared it so much and everyone loves it. I personally have made it more than 20 times now and it has never let me down
Nick
I have never tried lentils before and had dismissed them. However I had been looking at ways in reducing my meat intake and this recipe ticked all the boxes. Easy, tasty meat free and you can freeze the leftovers!!! Never thought I would rave about a vegetarian dish, but I am hooked. Thank you.
Susan Dubose
I have shared this recipe with all my daughters, it has become a family favourite. Thank you!
Brittany
Ummm. This was such a nice dish. The flavors were so perfectly balanced! This is now in my arsenal of "go to" recipes!
I didn't have mustard seed so I used mustard powder (less than the amount seeds called for). Otherwise I followed the recipe exactly. It was perfection.
I did the fast version but let it simmer as we are and cleaned up dinner. Now all of those flavors have mingled and I can't help have a taste or two as I portion it off for fast freezer food.
PS. My 7, 6, and 2 year olds all gobbled it up too.
Lynne
Love love love this recipe nothing changed at all!
Lydia
Highly recommended this recipe. I add carrot, sweet potato and cauliflower while it is simmering and then at the end I added kale, spinach and peas. Fabulous
Meaghan
I love this easy to follow recipe! I find it quite healing and gentle on my gut and have been making it for my dad who suffers from diverticulitis. Thanks for sharing!!!
jill brock
This is excellent!
Christel
What a great recipe! Easy, quick and so flavourful.
Von
Senbloominsational
L
I made this dish last night the only thing I did differently was to add sweet potato, carrot and cauliflower while it was simmering and then at the end I added peas and kale. Fabulous!