A nod to the richly flavored lentil stews enjoyed throughout India, this dal comes together fast and is scented with curry paste and garam masala.Richly flavored with curry paste and garam masala, this filling dal comes together fast — and is sure to become a family favorite.
1 tablespoon olive oil
1 onion, diced
4 cloves garlic, minced
1 1/2 cups red lentils, picked through and rinsed
One 14.5-ounce can of diced tomatoes
2 tablespoons mild curry powder
1 tablespoon yellow curry paste
1 tablespoon garam masala
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon chili powder
1/2 teaspoon ground turmeric
Kosher salt and freshly ground black pepper
1/2 cup unsweetened coconut milk
Cooked basmati rice, for serving
Lime wedges and cilantro leaves, for serving Add to Shopping List
- Heat the olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook, occasionally stirring, until the onions are translucent and softened about 5 minutes. Stir in the lentils, tomatoes, and 3 1/2 cups of water and bring to a boil over high heat. Reduce the heat and simmer, occasionally stirring, until the lentils are tender, 10 to 15 minutes.
- Stir in the curry powder, curry paste, garam masala, garlic powder, onion powder, chili powder, turmeric, and some salt and pepper. Reduce the heat to low and stir in the coconut milk.
- Serve with basmati rice, lime wedges, and cilantro.