Spiced Lentil Dahl with Coconut and Mustard Seeds

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting Indian-inspired red lentil dahl simmered with coconut milk, mustard seeds, and warming spices for a creamy, nourishing dish. This Indian-inspired healthy bowl recipe (vegetarian, gluten free), ready in about 40 minutes, pairs red lentils, water, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup red lentils under cold water until the water runs clear, then drain.
  2. Step 2: In a large saucepan, combine the rinsed lentils with 3 cups water, 1/2 teaspoon turmeric powder, and 1 teaspoon salt. Bring to a boil over medium-high heat, then reduce to medium-low and simmer uncovered for 15 minutes, stirring occasionally.
  3. Step 3: While lentils cook, heat 2 tablespoons vegetable oil in a small skillet over medium heat. Add 1 teaspoon mustard seeds and cook until they begin to pop, about 30 seconds.
  4. Step 4: Add 2 minced garlic cloves, 1 tablespoon grated fresh ginger, 1 teaspoon ground cumin, and 6 curry leaves (if using) to the skillet. Sauté for 1-2 minutes until fragrant.
  5. Step 5: Pour the spiced oil and aromatics into the simmering lentils along with 1 cup coconut milk. Stir well and simmer uncovered for an additional 10 minutes until the lentils are soft and the dahl is creamy.
  6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro before serving.

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