This Sri Lankan-inspired red lentil dahl is one of my favorite quick, protein-packed meals. It's made in one pot and is really easy to bring together into a nourishing and delicious meal that the whole family will love. I love how the red lentils and coconut milk come together in a creamy, comforting dish that's perfect for weeknights.

I had my first "real" taste of dahl when I visited Sri Lanka in 2017, and came home inspired to recreate the countless gorgeous vegetarian curries and side dishes I enjoyed during my time there. This simple red lentil dahl is an adaptation of several of the dahls I had in Sri Lanka (and asking the restaurants for their recipe!). 

For more gorgeous curry recipes, try my simple chickpea and spinach curry or these easy vegetable samosas. For another delicious one-pot lentil recipe, my Mary Me lentils are a must-try.

Ingredient Notes

Here I've added a few notes for making this red lentil dahl recipe - including potential substitutions and swaps if you can't find something.

• Red Lentils: Red lentils are perfect for this recipe because they cook quickly and break down to create a creamy texture, making them ideal for dahl. You could also use yellow lentils. Green, puy, and brown lentils aren't good swaps for this recipe.
  
• Coconut Milk: Adds richness and a subtle sweetness to balance the spices. A must for a hearty, creamy dahl.
  
• Spices: Mustard seeds, cumin seeds, turmeric, and garam masala are used to create the perfectly spiced dish.
  
• Chili: A green chili adds mild heat; adjust according to your preferences! If I'm cooking this recipe for my daughter, I tend to halve the spice and then top up my own dish if needed.

Variations & Substitutions

This recipe is naturally vegan and gluten-free (check your spices to be 100% sure), so you don't need to change anything to make this recipe ideal for all diets.

Other variations you could do on this recipe could be adding additional vegetables. Spinach, sweet potatoes, butternut squash, cauliflower, or peas can be added for more nutrition and variety.

How to Make This Easy One-Pot Red Lentil Dahl

Here's a quick overview of making this recipe. Scroll down to the recipe card at the bottom of the page for the exact ingredient quantities needed and step-by-step instructions, all in one convenient place.

Step 1: Prep the Veggies

Start off by prepping your veggies: dice the onion, garlic, and chili, and then set these aside.

Step 2: Warm the Spices

In a heavy-bottomed saucepan, heat the coconut oil over medium heat. Add the mustard seeds and cumin seeds, letting them pop to release their aroma.

Step 3: Cook the Onion, Garlic & Chili

Add the diced onion, garlic, and chili to the pan. Cook for 5-6 minutes, stirring often, until the onions are soft and fragrant. Add the turmeric powder and garam masala, and cook for another minute.

Step 4: Cook the Lentils

Add the red lentils and water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, adding more water as needed, until the lentils are tender.

Step 5: Stir in Coconut Milk and Curry Powder

Add the coconut milk, then cook for another 5 minutes until the dahl reaches a creamy, porridge-like consistency.

Chef's Tips / Notes

• If you want a thicker dhal, reduce the amount of water you add or simply cook for longer. Alternatively, feel free to add more water for a soupier version.
  
• This is one of those recipes that tastes even better when you leave the leftovers in the fridge overnight to let the flavors deepen as they meld together.
  
• I love serving my lentil dahl with fluffy rice or naan - but it can also be served as a side dish alongside all your favorite Indian dishes!

Storage Instructions

Store leftovers in an airtight container for up to 3 days in the refrigerator. This recipe is also perfect for freezing. Cool the dahl completely, then transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight before reheating.

FAQs

Can I make this ahead of time?
Yes! In fact, Dahl only gets better with a little time. Make it in advance and store in the refrigerator for up to 3 days.

Can I freeze leftovers?
Absolutely. Thaw overnight and reheat them thoroughly before serving.

Can I omit the coconut milk?
Yes, substitute with vegetable broth for a lighter version, though the flavor will be less rich and creamy. I strongly recommend not omitting coconut milk, even though it is possible.