This red lentil dahl is one of my most-made recipes - every time I make it, I immediately decide that dahl needs to be on our menu every week! It's an easy, warming, creamy, spiced lentil dish that comes together in one pot in about 30 minutes. Red lentils are simmered in a tomato and coconut milk sauce with mustard seeds, cumin, turmeric, and garam masala until they break down into a thick, comforting, porridge-like consistency. Serve it with rice or naan, and you've got a proper, nourishing meal that tastes amazing and costs next to nothing to cook.

I had my first real taste of dahl when I visited Sri Lanka in 2017, and came home inspired to recreate the gorgeous vegetarian curries I enjoyed there. This recipe is an adaptation of several of the dahls I had during that trip (and the result of asking every restaurant for their recipe!). The passata gives the sauce a deeper tomato backbone, the garlic and ginger paste adds an aromatic punch, and the coconut milk ties everything together into something rich and silky.

If you love easy curries, try my butter bean curry, kidney bean curry, or chickpea tikka masala. For more lentil recipes, my lentil bolognese and marry me lentils are both reader favorites.

For more gorgeous curry recipes, try my simple chickpea and spinach curry or these easy vegetable samosas.

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 dahl because they cook quickly (15-20 minutes) and break down into a naturally creamy, porridge-like texture. Don't substitute with green, puy, or brown lentils - they hold their shape and won't give the right consistency. Yellow lentils work as an alternative.
  
• Ghee or vegetable oil: Ghee gives a richer, more authentic flavor. Coconut oil or any neutral oil work as substitutes. For a fully vegan version, skip the ghee and use oil.
  
• Mustard seeds and cumin seeds: These go into the hot oil first and are cooked until they pop. This blooms their flavor and infuses the oil before anything else goes in - it's the technique that gives the dahl its aromatic base.
  
• Onion
  
• Green chili: I use the frozen green chillies from the brand Shana, as we rarely use chillies, so buying frozen makes more sense! The chillies add a gentle fresh heat, but I would definitely omit them if cooking for young children or if you prefer a milder dahl. Remove the seeds for even less heat (this is tricky to do with the frozen ones though; I just slice finely with the seeds included!).
  
• Garlic and ginger paste: A generous amount that gives the dahl its aromatic punch. Jarred paste is perfectly fine, or use freshly minced garlic and grated ginger.
  
• Turmeric: Gives the dahl its golden color and adds a subtle earthiness - plus, turmeric has so many great health qualities.
  
• Garam masala: Garam masala is a little warmer and more complex than generic curry powder, but feel free to use any mild curry powder that you have to hand.
  
• Passata: I didn't always add passata to my dahl, but I love how it gives the dahl a deeper tomato backbone and a richer, more saucy result than the water-only version. You could also use a fresh tomato, finely diced and sautéed with the onion and garlic.
  
• Coconut milk: 5 tablespoons of thick coconut milk. Use the thick cream from the top of the tin, not the watery liquid underneath. This gives the dahl its signature creamy richness.
  
• Water: Combined with the passata and coconut milk, this provides enough liquid for the lentils to cook and break down. Add more water as needed if the dahl looks dry.

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: Bloom the Seeds

Heat the ghee or oil in a heavy-bottomed saucepan over medium heat. Add the mustard seeds and cumin seeds and cook until they start to pop and crackle - about 30 seconds to a minute. This releases their essential oils and infuses the oil with flavor.

Step 2: Cook the Aromatics

Add the diced onion and cook for 4-5 minutes until softened. Add the sliced green chili and garlic and ginger paste and cook for another minute until fragrant. Then, tip the onion mixture into a bowl and set aside.

Step 3: Add the Spices and Lentils

Add the lentils, turmeric, and water to your pan and simmer for 15 minutes, stirring occasionally, until the lentils have begun to break down. Add the garam masala, salt, and passata. Simmer for another 5 minutes.

Add more water if it's reducing too much before the lentils are cooked - you want a porridge-like consistency.

Step 5: Finish with Coconut Milk & Add the Tarka

Stir in the thick coconut milk and salt. Simmer for another 5 minutes until the dahl is rich, creamy, and silky.

Add the onion and chili mixture back to the dahl, stirring it into the lentils.

Step 6: Serve

Serve with fluffy basmati rice, warm naan, or roti. Top with fresh cilantro if you like.

Chef's Tips / Notes

• Pop the seeds first: The mustard and cumin seeds must go into hot oil before anything else. Wait for them to crackle and pop - this blooms their flavor and is the foundation of the whole dish.
  
• Don't rinse the lentils after cooking: The starch released by the red lentils as they cook is what creates the creamy, thick consistency. Let them break down naturally.
  
• Use thick coconut milk: Scoop the thick cream from the top of the tin. The watery liquid underneath will thin out the dahl too much. For the richest result, use a full-fat tin.
  
• Adjust the consistency: Want it thicker? Simmer for longer. Want it soupier? Add more water. Dahl should be a porridge-like consistency - thick enough to coat a spoon but not stiff.
  
• It tastes better the next day: Dahl is one of those recipes where the flavors deepen and meld overnight. Make extra and enjoy the leftovers - they're genuinely better than the first serving.
  
• The passata makes a difference: If you've made this recipe before without the passata, try it with - it adds a tomato depth that transforms the dahl from good to properly rich.
  
• 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.
  

What to Serve with Red Lentil Dahl

Dahl is versatile - it works well as a main or a side, served with any of the following:

• Fluffy basmati rice (the classic)
• Warm garlic naan or roti (especially when lathered in butter!)
• With crispy potatoes or even chips for a Western twist
• Alongside another curry for a proper Indian spread - my kidney bean curry or chickpea tikka masala pair beautifully
• With a dollop of cooling yogurt or raita

Storage and Meal Prep

• Batch cooking: Double the recipe and freeze half. You'll thank yourself on a busy weeknight.
• Refrigerator: Store for up to 3-4 days. The flavors genuinely improve overnight - this is one of the best meal prep recipes I make.
• Freezer: Freeze in portions for up to 3 months. Defrost overnight and reheat on the stove. Dahl freezes brilliantly.
• Reheating: Reheat on the stove with a splash of water - it thickens as it cools. Microwave works too.

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