Close-up of lentil dish.


Super Simple Lentil Dal

Dec 19, 2017

Although dry lentils cook far more quickly than other pulses, a can of lentils can make almost instant dal, a creamy, comforting Indian lentil dish. If you like add a chopped tomato or small potato, or a handful of cauliflower florets along with the lentils.

You'll Also Love: 6 Ways To Sneak Lentils And Beans Into Everyday Recipes

You'll Need:

  • canola oil, ghee or coconut oil, for cooking
  • 1 small onion, finely chopped
  • 1 tbsp grated ginger
  • 2 garlic cloves, crushed
  • 1 tbsp curry paste or powder, or 1 tsp each cumin, paprika and turmeric
  • 1 tsp chili powder
  • 1 19 oz (540 mL) can lentils, drained
  • 1 14 oz (398 mL) can coconut milk
  • 1-2 tbsp lemon or lime juice
  • 1 tbsp brown sugar
  • salt, to taste
  • cilantro, for garnish (optional)

Set a large skillet over medium-high heat and add a drizzle of oil or ghee. Sauce the onion for a few minutes, until soft, and then add the ginger, garlic, curry paste and chili powder and cook for another minute or two.

Add the lentils, coconut milk, lemon juice and sugar and bring to a simmer. Cook for 20 minutes, stirring often, until the mixture thickens and becomes more uniform. Season with salt. Serve with rice or naan, topped with cilantro if you like.

Serves 2-4.

Article Author Julie Van Rosendaal
Julie Van Rosendaal

Read more from Julie here.

Julie Van Rosendaal is the author of six best-selling cookbooks (with a seventh due out this fall), the food editor of Parents Canada magazine and the food and nutrition columnist on the Calgary Eyeopener on CBC Radio One. She is a recipe developer, TV personality, food stylist and writes about food for local, national and international publications. She is perhaps best known as the voice behind her popular food blog, Dinner with Julie, where she documents real life at home in Calgary with her husband and nine-year-old son. Connect on twitter @dinnerwithjulie.


Add New Comment

To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Submission Policy

Note: The CBC does not necessarily endorse any of the views posted. By submitting your comments, you acknowledge that CBC has the right to reproduce, broadcast and publicize those comments or any part thereof in any manner whatsoever. Please note that comments are moderated and published according to our submission guidelines.