Creamy Dal «

Creamy Dal

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I love indian food and this is a spectacular way to cook red lentils. This can be a main dish in itself or a side dish to chicken, lamb, or beef. Extremely versatile.


  • 250 g Red lentils
  • 1 Onion, finely chopped
  • 2 Garlic cloves, finely chopped
  • 1 Tbsp Sambal oelek
  • 2 Tsp Cumin, ground
  • 2 Tsp Coriander, ground
  • 1 Tbsp Olive oil
  • 300 ml Water
  • 1 Cube Vegetable buillon
  • 400 ml Coconut milk, creamy
  • 400 g Tomatoes, canned, crushed
  • 70 g Spinach, coarsely chopped
  • salt and black pepper


  1. Heat a large sauce pan containing the olive oil on medium
  2. Add onion and garlic and cook for 3-4 minutes until translucent
  3. Add sambal oelek, cumin and coriander and continue to cook for a few min
  4. Add water, red lentils, buillon cube, and coconut milk
  5. Bring the mixture to a boil, reduce the heat and let it simmer without a lid for 15 min
  6. Add tomatoes and spinach and continue to simmer for 15-20 min with occasional stirring until the lentils are soft
  7. If the mixture gets too thick, add water, or more coconut milk
  8. Add salt and pepper to taste

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