Here's a dish that tends to win universal approval. And for good reason—dahl has everything needed to delight the palate: the smoothness and creaminess of coconut milk, sun-kissed flavors, and a hint of spice-driven intrigue. Not to mention the excellent nutrients lentils provide. Discover the recipe for this iconic Indian dahl!

Ingredients for 4 servings:

• 400 g yellow lentils or red lentils
• 2 yellow onions
• 2 garlic cloves
• 400 ml coconut milk
• 1 vegetable (or chicken) bouillon cube
• 2 tablespoons tomato paste
• 1 tablespoon Garam Masala
• 1 teaspoon cumin
• 1 teaspoon turmeric
• ½ teaspoon ground cinnamon
• 2 cloves
• 2 bay leaves
• 2 green cardamom pods (seeds only)
• 1 lemon
• Fresh ginger (about a 2 cm piece)
• A few cilantro leaves
• Two red chili peppers or 1 tablespoon Espelette pepper
• Clarified butter (ghee) or olive oil
• Salt and ground pepper

Prep time: 15 minutes

Cooking time: 40 minutes

Preparing the Indian dahl:

1. Begin by rinsing the lentils under cold water, then soak them in a bowl of cold (unsalted) water for at least 30 minutes.
2. In the meantime, cut and finely mince the onions and chili peppers. Chop the garlic and crush the ginger using a mortar and pestle.
3. Pour the lentils into a saucepan. Cover them with water and add the vegetable bouillon. Cook over medium heat until the water comes to a boil. From that point on, lower the heat and gently stir the lentils. Once the lentils are cooked, turn off the heat and cover.
4. In a large saucepan, sauté the onions over medium heat with clarified butter (or olive oil) until translucent, then add the garlic, ginger, and chili peppers. Stir-fry for 1 to 2 minutes.
5. Add all the spices: Garam Masala, cumin, turmeric, cinnamon, cloves, bay leaves, green cardamom pods, salt, and pepper. Fry for 1 to 2 minutes.
6. Add the crushed tomatoes and cook for 10 minutes. Then add the coconut milk and lentils and let simmer until you reach your desired consistency (more liquid or creamier depending on preference).
7. Squeeze the juice of one lemon and stir before serving. Add a few fresh cilantro leaves and turn off the heat.
8. Serve the dahl with basmati rice and accompany it with delicious naan bread.

Good to know:

The word Dahl (or daal or dhal) designates all legumes of the lentil type in India and Nepal. There are therefore several types of dahl, such as mosoor dahl (made with red lentils) or moong dahl (made with yellow lentils). The term tadka refers to spices that are fried.

Florine Dergelet