If you’re craving something warm, easy and nourishing, this creamy red lentil dal is the perfect one-pan meal. Inspired by traditional Indian dal, this version brings together fragrant spices, creamy coconut milk, and fibre-rich red lentils to create something both comforting and wholesome.
Daal has been a staple in Indian cooking for centuries—and for good reason. It’s simple to make, full of flavour, naturally gluten-free and packed with plant protein. The red lentils break down beautifully into a soft, creamy texture without needing a blender, making this an easy go-to when you want something filling but light.
The spiced topping adds so much depth and aroma with barely any effort. I love making this when I want a feel-good, gut-friendly dinner that tastes like it’s been simmering for hours.
It’s also incredibly budget-friendly and great for batch cooking. I’ve been adding more lentils to my weekly meals because they’re not only satisfying, but a brilliant source of protein, fibre and iron—especially if you’re eating more plant-based.
Serve with warm naan or fluffy rice, and you’ve got a meal that’s as nourishing as it is buonissimo.
What Is ‘Daal’?
Daal (or ‘dal) is a traditional Indian dish made from split pulses like lentils, peas, or beans. It’s gently spiced, deeply comforting, and naturally high in plant-based protein and fibre—making it a staple in many Indian households. The word daal actually refers to both the ingredient (like red lentils) and the finished dish. What I love most is how simple and nourishing it is: made with humble ingredients, yet full of flavour. Whether served with rice or scooped up with warm naan, it’s the kind of meal that feels like a hug in a bowl
Pair With
Here are some delicious and wholesome ways to pair your easy lentil daal for a satisfying meal:
- Naan or flatbread: Perfect for scooping—try wholemeal naan for extra fibre.
- Steamed basmati rice: A classic pairing that keeps it light and comforting.
- Spiced roasted vegetables: Like cauliflower, aubergine or sweet potato to boost your veggie intake.
- Cucumber raita or plain yoghurt: Adds a refreshing, cooling balance to the spices.
- Pickled onions or chutney: For a pop of acidity and flavour contrast.
Tips
- Rinse lentils thoroughly: This helps remove excess starch and improves digestion. Red lentils don’t need soaking, but a good rinse is key.
- Don’t skip the topping: The cumin seeds, mustard seeds, and curry leaves sizzled in oil add layers of flavour and aroma—worth every second.
- Adjust the spice: This dal has a gentle kick. If you’re sensitive to heat, reduce or skip the cayenne. If you love spice, try adding a chopped chilli to the topping.
- Creamy or chunky?: Add a splash of water or extra coconut milk if you prefer a looser dal, or let it simmer longer to thicken.
- Make it your own: Add chopped spinach, kale, or peas in the final 5 minutes for extra greens.
- Batch cook & save time: This dal tastes even better the next day and freezes beautifully.
Swaps
Red lentils: Yellow split peas or moong dal work well, though cooking time may increase slightly.
Coconut milk: Use full-fat if you want a richer texture or swap for oat cream or a splash of single cream if you’re not dairy-free.
Mustard seeds: You can leave these out if you don’t have them, or use a pinch of mustard powder instead.
Curry leaves: Optional, but they add a lovely authentic touch. Bay leaves are the closest substitute.
Onion: Swap for shallots or even leek for a gentler flavour.
Garlic: Garlic granules or garlic paste can be used in a pinch—use 1/2 tsp per clove.
Storage
Fridge: Store in an airtight container for up to 3-4 days. Flavours deepen over time, making it even tastier the next day.
Freezer: Freeze in individual portions for up to 2 months. Defrost overnight in the fridge and reheat gently on the stove, adding a splash of water or coconut milk to loosen if needed.
More Lentil Recipes
Easy Daal
Ingredients
For the lentils
- 320 g red lentils
- 2 cans of light coconut milk
- 1 tsp turmeric
- 1/2 cayenne
- 1/2 cinnamon
- Salt to taste
Toppings
- 1 yellow onions
- 3 garlic
- 1 tsp each of: cumin seeds mustard seeds, curry powder
- A few curry leaves
- Coriander
Instructions
- Rinse the lentils well under the water.
- Add to the pan with coconut milk and spices. Cook for 20-25 mins. Add water if you think is too thick.
- In the meantime make a topping: into a small pan add oil and cook the spices for 20 secs the when it starts bubbling add the chopped onions and chopped garlic. Cook and add to the lentils.
- A sprinkle of coriander, yoghurt, squeeze of lemon and fried onions on top are a great touch. Enjoy with a naan