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Red Lentil and Coconut Dal with Ginger-Garlic Tarka

Red Lentil and Coconut Dal with Ginger-Garlic Tarka

Our version of dal, the classic Indian lentil stew, gets creamy richness from coconut milk plus a double dose of garlic and ginger.

By Laura RussellNovember 10, 2022

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Active time plus cooling
    20 minutes active
  • Rating

Our version of dal, the classic Indian lentil stew, gets creamy richness from coconut milk plus a double dose of garlic and ginger: The aromatics season the lentils as they simmer and also are used to make an infused oil, known as tarka, that’s poured over the finished dish to add a final layer of flavor. To prep the ginger for the tarka, first cut thin slices, then stack them and cut them into slender matchsticks. We call for red lentils because they cook quickly and break down into a rustic but velvety puree.

Ingredients
  • 4

    tablespoons grapeseed or other neutral oil, divided

  • 8

    medium garlic cloves, minced

  • 3

    thin slices fresh ginger, plus 2 tablespoons ginger matchsticks (see headnote), reserved separately

  • 1

    cup red lentils

  • 2

    teaspoons ground turmeric

  • Kosher salt and ground black pepper

  • 1

    14-ounce can coconut milk

  • ¾

    cup chopped fresh cilantro

  • 1

    tablespoon cumin seeds

  • ½

    teaspoon red pepper flakes

  • Optional garnish: Lemon wedges OR chopped roasted cashews OR both

Step 1

In a large saucepan over medium, combine 1 tablespoon oil, half the garlic and the sliced ginger. When the mixture sizzles, cook, stirring, until the garlic begins to brown, 1 to 2 minutes. Stir in the lentils, turmeric, 2 teaspoons salt, ½ teaspoon black pepper and 3 cups water. Bring to a boil over medium-high, then reduce to medium and simmer, uncovered and stirring occasionally, for 10 minutes. Stir in the coconut milk and cook, whisking occasionally, until the lentils are tender and have broken down, about another 10 minutes.

Step 2

Off heat, taste and season with salt and black pepper. Remove and discard the ginger slices, then transfer the dal to a serving bowl and sprinkle with about two-thirds of the cilantro.

Step 3

To make the tarka, in a small saucepan over medium-high, combine the remaining 3 tablespoons oil and the cumin seeds. Cook, swirling the pan often, until the seeds begin to sizzle, 45 to 90 seconds. Add the remaining garlic, ginger matchsticks and pepper flakes; cook, swirling the pan often, until fragrant, about 1 minute. Pour the tarka over the lentils, then sprinkle with the remaining cilantro.