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Red Lentil Dhal


  • 150 g red lentils
  • 200 ml coconut milk
  • 150 ml water
  • 2 medium onions (diced into small cubes)
  • garlic glove (diced into small cubes)
  • 3 large tomatoes or a can of tomatoes
  • 5 curry leaves
  • 1 tbsp mustard seeds
  • oil

Ingredients for masala paste

  • 1 1/2 tbsp cumin seeds
  • 1 1/2 coriander seeds
  • 8 g fresh ginger (grated)
  • 1 tbsp salt
  • 1 tbsp chili flakes
  • 1 tbsp cayenne pepper
  • 2 tbsp tomato paste


  1. Make the masala paste by heating cumin- and coriander seeds in a frying pan for 30 seconds.
  2. Place them in a pestle and crush until fine.
  3. Add the grated ginger, salt, chili flakes, cayenne pepper and tomato paste and create a smooth paste inside the pestle.
  4. Heat a medium pot, add some oil and the mustard seeds.
  5. Wait until mustard seeds start to pop inside the pot until adding onions and curry leaves.
  6. Stir everything for 4 minutes, then add garlic and masala paste.
  7. Fry everything for another 2 minutes until adding tomato cubes.
  8. Tomato cubes should cook until soft until adding water and coconut milk.
  9. Lower the heat and cook lentils for 15-20 minutes. Stir everything from time to time so that it does not burn.
  10. Add some more water or coconut milk when needed.