I adopted this Indian Red Lentil Dahl I found on the internet by Bianca Zapatka. It’s straight forward to make and it’s beautiful accompanied by lime pickle!
Red Lentil Dahl
Ingredients
2 brown onions, peeled and chopped
6 cloves garlic, peeled and pounded
1 tbs ginger, peeled and pounded
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp sweet paprika
1 tsp garam masala
2 red chillies, stems removed and finely chopped (optional)
1 tsp Himalayan pink salt
Freshly ground pepper
1 2/3 cups red lentils, washed and drained
3 1/4 filtered water (+1 tsp pure porcini powder and 1/2 tsp pure kelp powder) or vegetable stock (no fats or salt added)
1 cup coconut milk
5 medium tomatoes, grated with skins removed
2 tsp coconut sugar
2 tbs lime juice
fresh coriander, finely chopped, for serving
sweet, sour and spicy lime pickle, for serving (see post dated 13 + 14 March 2026)
Brown rice or roti, for serving
Method
Peel two onions and chop. Set aside.
Peel and pound the garlic and ginger in a mort and pestle with a pinch of salt into a paste. Gather your spices, coconut milk and sugar.. Grate the tomatoes in to a small bowl.
Heat a medium sized dutch oven. Add the onions and simmer on a low heat covered for about 10 minutes stirring every couple of minutes. Add the pounded garlic and ginger. Add the spices and cook for several minutes. Add the rinsed red lentils, soup stock or filtered water (along with the porcini and kelp powders).
Cover and bring to a boil. Lower the heat and simmer covered for about 10 minutes.
Add the coconut milk and grated tomatoes along with a tsp of salt and freshly ground pepper. Bring back to a boil. Reduce the heat and allow to simmer for about 10 minutes. Add the coconut sugar and lime juice. Taste and adjust seasoning if necessary. Turn off the heat.
Serve topped with cilantro, brown rice or roti along with your homemade lime pickles!