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The starter, From around the world

Red lentil dal with coconut milk

This red lentil dal is a creamy coconut and ginger starter served warm in small bowls, for 6 people. It takes 20 minutes of active work, cooks entirely the day before, and the key is toasting the spices in oil before adding anything else. Very easy, it costs about €1.10 per person.

A soft red lentil dal with coconut milk and ginger, served warm in small bowls.

Red lentil dal with coconut milk
For
6 people
Work
20 min
Total time
45 min
Prep
Prepared the day before
Difficulty
Very easy
Cost per person
€1.10
Calories per person
250 kcalcalculated by Kiloach, your weight coach

This dal stands out for its silky, melting texture, carried by coconut milk and lifted by fresh ginger and spices bloomed in hot oil. Red lentils cook fast and break down on their own, no soaking needed, which makes this starter easy to get right even on a busy weeknight before a dinner.

It's a starter that works for a dinner with friends or a family meal in fall or winter, when you want something warm and comforting to open the meal. Served in small bowls with a squeeze of lime, it sets up a menu heading toward global flavors, a tagine or a curry as a next course, for example.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 35 min
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 10 min
  4. When it's time to serve 1 step

The day before, make the dal start to finish, from toasting the spices to cooling it down, then store it in the fridge in a closed container. On the day, just before guests arrive, gently reheat it with a splash of water to bring back its creamy texture. At serving time, ladle it into small bowls with lime juice and fresh cilantro.

The ingredients

6 people

Pantry

  • Red lentils 300 g
  • Coconut milk 40 cl
  • Crushed tomatoesoften in the pantry 200 g
  • Turmericoften in the pantry 2 tsp
  • Ground cuminoften in the pantry 1 tsp
  • Garam masalaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 2 tsp

Fruits and vegetables

  • Onions 2
  • Garlic 3 cloves
  • Fresh ginger 30 g
  • Lime 2
  • Fresh cilantro 1 bunch

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Cook the chopped onion, garlic and grated ginger in the oil, add the spices and let them heat for one minute. 10 min

    Stir constantly at this stage, the spices burn fast and turn bitter.

  2. Add the rinsed lentils, the tomatoes, the coconut milk and half a liter of water, then let it simmer gently until everything has broken down. 25 min

    Red lentils don't need soaking, they break down in twenty minutes and thicken the dal naturally.

  3. Season with salt, let it cool, then store the dal in the fridge in a closed container.

    The dal tastes better the next day, the flavors blend even more overnight.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Gently reheat the dal, adding a little water to bring back its creamy texture. 10 min

    The dal thickens when cold, a ladle of hot water is enough to restore the creaminess.

When it's time to serveThe final touches, right in front of your guests.

  1. Ladle the dal into small bowls, add a squeeze of lime juice and chopped cilantro.

    The lime at the end wakes everything up, don't skip it.

Our tips to get it right

  • Grate the ginger instead of chopping it, it infuses better into hot oil and leaves fewer fibers in the bowl.
  • If the dal looks too thin at the end of cooking, let it simmer uncovered a few more minutes, red lentils thicken further as they cool.
  • Always taste after adding the coconut milk, salt levels vary by brand, and it's easier to adjust now than right before serving.

The variations

  • Swap the crushed tomatoes for diced butternut squash, it adds extra sweetness and an even deeper orange color.
  • For a spicier version, add a green chili split in half at the start of cooking, then remove it before serving.
  • For kids, serve the dal plain, with lime and cilantro on the side, so everyone can season their own bowl.

What to serve it with

  • Warm naan or pita bread
  • A curry or tagine as a main
  • Mint tea or lemonade

Storage

The dal keeps for 2 to 3 days in the fridge in a closed container. It freezes well for up to 2 months, before adding the lime and cilantro. Reheat gently in a saucepan with a little water to restore the creamy texture.

Questions about this recipe

Can you use light coconut milk for this dal?

Yes, the dal still works but is a bit less rich. If you use light coconut milk, cut back slightly on the water added when reheating to keep a creamy texture.

Do red lentils need soaking before cooking?

No, that's the whole point of red lentils. Just rinse them in cold water, they cook down in 20 minutes with no soaking at all.

How do you plate this dal so it looks good as a starter?

Serve it hot in small bowls or glasses, with a squeeze of lime added right before the table. A few fresh cilantro leaves on top are enough to make it look polished.

Is this dal actually good for kids?

Yes, its soft texture and coconut flavor usually go over well with kids. Serve it without lime or added chili if you want to keep it mild.

Can a red lentil dal with coconut milk be made ahead?

Yes, it's even recommended. The recipe needs 20 min of work in total, split up like this, the day before, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a red lentil dal with coconut milk?

Allow 45 min in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "very easy".

How many calories are in a red lentil dal with coconut milk?

About 250 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a red lentil dal with coconut milk cost?

About €1.10 per person, that's €6.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.

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