Curried Lentils with Kale and Coconut Milk (Masoor Dal)Tell a Friend
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Rating : 5
One-pot curried lentil dish seasoned with turmeric, cumin, ginger and more.
Prep Time: 25 min(s)
Cook Time: 75 min(s)
Recipe Type: Public
Posted By: gardner.marilyn
Posted On: Aug 07, 2022
Number of Servings:
- 2 tablespoons - coconut oil or peanut oil or olive oil
- 1 - medium yellow onion, finely chopped to yield 1.5 cups
- 4 cloves - garlic, smashed and peeled
- - kosher salt
- 1 tablespoons - finely grated fresh ginger
- 2 teaspoons - yellow or brown mustard seeds
- 2 teaspoons - ground turmeric
- 1 teaspoons - ground coriander
- 1 teaspoons - ground cumin or fennel
- 1/2 teaspoons - red pepper flakes
- 3 1/2 cups - water
- 1 cans - 14 oz. unsweetened coconut milk
- 1/2 cups - red lentils
- 1/2 cups - French green lentils
- 6 ounces - kale or baby spinach, about 6 cups, leaves removed from stems, roughly chopped
- - fresh lime, for serving, optional
In a large pot over medium-high heat, combine the oil, onion, garlic and 1 teaspoon of the salt. When it starts to sizzle, cover the pot, turn down heat to low and cook, stirring occasionally, until the onion has softened and is just beginning to get some color, about 7 to 9 minutes.
Stir in the ginger, mustard seeds, turmeric, coriander, fennel and red pepper flakes. Cook, stirring often, until fragrant, about 1 minute.
Add the water, coconut milk, lentils, and remaining 1/2 teaspoon salt, then bring to a boil. Reduce the heat to low, cover the pot and let simmer, stirring once or twice, until the lentils have broken down, about 40 to 50 minutes.
Stir in the kale and return to a simmer over medium-low heat. Taste and season with salt if desired.
Serve immediately or cool and refrigerate for a future day — it’s good cold straight from the fridge.