Coconut Red Lentil Dal
This easy Coconut Red Lentil Dal recipe is Indian-cusine inspired, yet has easy-to-find ingredients you may already have in your pantry. Not to mention it is budget-friendly and comes together in one pot. Perfect for those rainy days when you want something nourishing and fuss-free. With creamy coconut milk, warming spices, and nutrient-packed rainbow chard, it is truely a recipe for contentment.
Dal is not just a source of sustenance, but a religious staple in many cultures. It is a light, easily digestible, and aligns perfectly with Sattvic diet ideals. A balanced bowl of lentils nourishes our life-force and promotes clarity and calmness in the mind.
Spices
Traditional Masoor Dal often has garlic, onions and chillies. Those elements are known to be tamasic in nature, so I try to not use them excessively. Purifying spices like ginger, turmeric, mustard seed and cumin are static in nature and have many medicinal qualities.
Dry Ginger removes toxins from the blood, heats the body, prevents and pacifies nausea, and aids in the digestive fire. It is commonly prescribed for colds or the flu.
Tumeric balances all three dosas (kapha, pitta, and vata) and has many healing properties such as relieving inflammation, regulating menstruation, improving digestion, and strengthening overall energy in the body.
Mustard Seeds are considered a digestive and good for alleviating stomach discomfort such as gas or cramps. Additionally they may help reduce pain and inflammation.
Cumin stimulates the appetite and makes foods more digestible. Its pungent, hot, dry, and bitter qualities enhance digestive fire, support “ojas” (vitality), and pacify vata and kapha doshas.
Greens, of Course
When I am in India I do miss the presence of fresh vegetables. If it is available, you bet I am defiantly adding a healthy portion of leafy greens to about anything I can. I love rainbow chard in this recipe because of the bright vibrant color it adds. It is hearty but not too earthy. You can use whatever dark leafy greens you have, such as kale, swiss chard, or mustard greens.
Coconut Milk
I also don’t typically see coconut milk in traditional Masoor Dal recipes, but in testing this one, the added creaminess is the perfect finishing touch. You can add a little or a lot, or just drizzle some on the top with chopped coriander. I used fresh basil today because it is what I had, and it was perfect.
Cooking with Presence and Intention
Finally, cooking dal reminds me to put love into what I do. I don’t see the point of cooking such a nourishing, healing meal if I am not going to do it with presence and intention. I believe it is one of the highest forms of self love and caring for others. I hope you enjoy the presence of making this recipe as much a you do eating it.
Red Lentil Dal
A quick and easy red lentil tomato dal with warming spices and creamy coconut milk
- large pot
- 6 cups vegetable broth
- 1 cup red lentils
- 1 can diced tomatoes
- 2 cups chopped rainbow chard
- 1 tbs ghee or coconut oil
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp mustard seed
- 1 tsp ground cumin
- 1/2 tsp black pepper
- salt, to taste
Rinse Your Lentils
First rinse your lentils until the water runs clear. Set aside.
Temper Your Spices
Heart coconut oil or ghee on medium in a large pot. Add the spices, and heat for 1-2 minutes, stirring and cover, being careful to not burn.
Simmer Lentils
Add the water to the pot and bring to a boil. Add the lentils and tomatoes. Cover and turn the heat down to low. Let simmer for 30 minutes.
Add Chard and Coconut Milk
Slice the chard into ribbons and add into the pot with the coconut milk, optionally reserving 1/4 cup for drizzling. Turn off the heat and cover for 5-10 minutes until the chard is slightly wilted.
Enjoy!
Top with reserved coconut milk, and optionally any herbs such as basil or cilantro.
Do I have to use rainbow chard here?
I like to use rainbow chard because it is a little sweeter and lighter than Swiss Chard, which is delectable but can require more cooking time. You can also try using kale or another dark leafy green!
Can I make this in an Instapot?
Yes! simply add all of the ingredients except for the coconut milk and chard. I have not tested it yet at this time, but this can be an option to cut down on cooking time.
