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Coral lentil dahl stands out as a comforting Indian favorite. This veggie dish combines lentils, spices, and coconut milk into something that'll fill you up and warm your soul. It's easy to throw together and tastes amazing whether you eat it alone or with a side of rice.
A satisfying flavorful meal
This dahl gets me every time with its plant-based protein punch and knockout flavor. The coral lentils work so well with mild spices, and the coconut milk makes everything creamy and wonderful. It's what I turn to when I want something healthy that still feels like a treat.
Shopping list
For my dahl, I grab about 175g of coral lentils and soak them for extra softness. I finely chop two carrots and two onions, plus two garlic cloves for that subtle aroma. I pour in 400ml of coconut milk for creaminess and mix in 400g of tomato pulp to balance everything out. My go-to spices are two tablespoons each of turmeric and curry powder - they give that beautiful golden color. To finish it off, I add fresh cilantro and a lime for brightness. Don't forget salt, pepper, and a splash of olive oil for cooking.
Step-by-step cooking process
I start by soaking my lentils while getting my veggies ready. The next part matters a lot - I cook my sliced veggies in a bit of olive oil until they're soft and aromatic. Then comes the magic moment when I stir in the spices and let their flavors bloom. Next, I pour in coconut milk and tomato pulp to create that velvety sauce I can't get enough of. The drained lentils go in last, and everything simmers gently for about 40 minutes. I keep an eye on it and add water if needed. The finishing touch is a squeeze of lime juice and a sprinkle of fresh cilantro to really make the flavors pop.
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Insider tips
My favorite trick is making this dahl a day ahead - it tastes even better the next day. I also love adding a spoonful of plain yogurt when serving for a cool, creamy contrast. And feel free to play around with different spices to make the dish your own - that's what makes every batch special.
Frequently Asked Questions
- → Do coral lentils need soaking?
A quick soak in cold water while prepping other ingredients is enough. Coral lentils cook fast and don’t need long soaking.
- → Can I swap the coconut milk?
Coconut milk gives smoothness and a gentle taste. You can use coconut cream or plant-based yogurt as alternatives, but the flavor will change slightly.
- → How do I get the right texture?
Watch the cooking process and add water as needed. The lentils should be soft but not mushy, with the dish staying creamy, not watery.
- → Can this curry be made ahead?
Absolutely! It keeps well in the fridge for 2–3 days. The flavors deepen over time. Warm it up gently and add water if it gets too thick.
- → What spices can I include?
Boost the spice mix with garam masala, some cumin seeds, or cardamom pods. Adjust the amounts to suit your taste.