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Red-Yellow Lentil Dal

A creamy red & yellow lentil dahl.

Base recipe: 8 servingsTaste 2/5Complexity 3/5Storage 4/5

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Red-Yellow Lentil Dal

Nutrition

For 8 servings
Energy
3066 kcal
Protein
145.0 g
Carbs
378.8 g
Fat
121.3 g

Estimated for the selected servings from values recorded per 100 g.

Ingredients

Tick ingredients off as you cook.

For 8 portions.

Spice Base

  • 1 tbsp cooking oil (or butter)
  • 1 large onion (finely chopped)
  • 4 cloves garlic (minced)
  • 2-inch piece ginger (grated)
  • 2 tbsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp paprika powder
  • 1 tsp ground cumin
  • 1 tsp coriander powder

Dahl

  • 250 g red lentils (rinsed)
  • 250 g yellow lentils (rinsed)
  • 400 ml tomato sauce
  • 400 ml coconut milk
  • 1.5 L water
  • Salt and pepper (to taste)
  • Fresh coriander (for garnish, optional)

Method

  1. Sauté aromatics: Heat the oil in a large pot over medium heat. Add the chopped onion and cook 8–10 min until golden.
  2. Build the base: Stir in garlic and ginger, cook 2 min until fragrant.
  3. Toast spices: Add garam masala, turmeric, paprika, cumin, and coriander powder. Cook 1 min to bloom flavours.
  4. Combine lentils & liquids: Stir in red and yellow lentils to coat. Pour in tomato sauce, coconut milk, and water. Bring to a gentle boil.
  5. Simmer: Reduce heat to low, cover, and simmer 25–30 min, stirring occasionally, until lentils are tender and the mixture has thickened.
  6. Season & adjust: Taste and season with salt and pepper. If too thick, stir in extra water.
  7. Garnish & serve: Ladle into bowls, garnish with fresh coriander if desired. Enjoy with rice or flatbread.

Make-ahead & storage: Refrigerate up to 4 days or freeze up to 3 months. Reheat gently, adding a splash of water to loosen if needed.