Red Lentil and Quinoa Dal with Coconut Milk

Name: Red Lentil and Quinoa Dal with Coconut Milk
Prep time: 15 min
Cook time: 46 min
Total time: 1 h 1 min
Yield: 5 servings
Cuisine: Indian
Ingredients: ½ cup (90 g) white quinoa, rinsed under cold running water in a fine-mesh sieve for 30 seconds and drained; 1 cup (200 g) split red lentils, rinsed until the water runs mostly clear, then drained; 2 tbsp (28 g) ghee or coconut oil; 1 tsp (2 g) whole cumin seeds; 1 tsp (3 g) black or brown mustard seeds; 1 medium (150 g) yellow onion, peeled and finely chopped (about 1 cup); 4 cloves (12 g) garlic cloves, peeled and minced; 1 tbsp (15 g) fresh ginger, peeled and finely grated; 1 whole (10 g) serrano or Thai green chili, finely minced (seeds removed for milder heat) (optional); 1 tsp (2 g) ground turmeric; 2 tsp (4 g) ground coriander; 1 cup (240 g) canned crushed tomatoes; 4 cups (950 ml) water, plus up to ½ cup (120 ml) more if needed to thin; 1½ tsp (9 g) kosher salt, plus more to taste; 1¾ cups (400 ml) full-fat coconut milk, one 13.5-oz (400 ml) can, well shaken; 5 oz (140 g) baby spinach, roughly chopped; 1 tsp (2 g) garam masala; 2 tbsp (30 ml) fresh lemon juice, from about 1 lemon; ¼ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped

From the MyKitchenBank Kitchen

A creamy, golden one-pot dal where red lentils melt into a silky base and quinoa adds a gentle, pop-in-your-mouth chew. Turmeric, fresh ginger and a sizzling cumin-mustard tempering build deep flavor, coconut milk makes it rich, and lemon keeps it bright.

Prep: 15 min
Cook: 46 min
Wait: 5 min
Total: 1 hr 6 min
Makes: About 7 cups (5 generous servings)

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Ingredients

5 servings

½ cup (90 g) white quinoa, rinsed under cold running water in a fine-mesh sieve for 30 seconds and drained
1 cup (200 g) split red lentils, rinsed until the water runs mostly clear, then drained
2 tbsp (28 g) ghee or coconut oil
1 tsp (2 g) whole cumin seeds
1 tsp (3 g) black or brown mustard seeds
1 medium (150 g) yellow onion, peeled and finely chopped (about 1 cup)
4 cloves (12 g) garlic cloves, peeled and minced
1 tbsp (15 g) fresh ginger, peeled and finely grated
1 whole (10 g) serrano or Thai green chili, finely minced (seeds removed for milder heat) (optional)
1 tsp (2 g) ground turmeric
2 tsp (4 g) ground coriander
1 cup (240 g) canned crushed tomatoes
4 cups (950 ml) water, plus up to ½ cup (120 ml) more if needed to thin
1½ tsp (9 g) kosher salt, plus more to taste
1¾ cups (400 ml) full-fat coconut milk, one 13.5-oz (400 ml) can, well shaken
5 oz (140 g) baby spinach, roughly chopped
1 tsp (2 g) garam masala
2 tbsp (30 ml) fresh lemon juice, from about 1 lemon
¼ cup (10 g) fresh cilantro, leaves and tender stems, roughly chopped

Equipment (5)

4- to 5-quart (3.8-4.7 L) heavy-bottomed pot or Dutch oven with lid
Fine-mesh sieve
Wooden spoon or silicone spatula
Microplane or fine grater for ginger
Measuring cups and spoons

Steps

Before you start

Rinse the quinoa and red lentils well: quinoa has a natural coating (saponin) that tastes bitter if not washed off.
Have all spices measured out in small bowls before you turn on the heat, because the tempering step takes only about a minute.
Shake the can of coconut milk well before opening so the cream and liquid are evenly mixed.
Use a pot of at least 4-quart (3.8 L) capacity; the dal bubbles and thickens as it cooks.

1
Rinse grains
- Place the quinoa in a fine-mesh sieve and rinse under cold running water for 30 seconds, rubbing gently with your hand.
- Rinse the red lentils in a bowl of cold water, swirling and draining 2 to 3 times until the water is mostly clear.
- Drain both well and set aside.
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Ready when: Quinoa no longer foams when rinsed; lentil rinse water looks only slightly cloudy.
Tip: Skipping the quinoa rinse can leave a soapy, bitter edge in the finished dal.
2
Temper the seeds
- Heat the ghee in a 4- to 5-quart pot over medium heat for 1 minute.
- Add the cumin and mustard seeds.
- Cook, stirring, for 30 to 60 seconds.
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Ready when: Mustard seeds start to pop and the cumin smells toasty and turns a shade darker.
Tip: If the mustard seeds pop wildly, put the lid on briefly. Don't let the seeds turn black, which tastes acrid.
3
Soften the onion
- Add the chopped onion and a pinch of the salt from the measured amount.
- Cook, stirring every minute or so, for 6 to 7 minutes.
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Ready when: Onion is soft, translucent and just starting to turn golden at the edges.
Tip: If the onion browns too fast or sticks, lower the heat to medium-low and add a splash of water.
4
Add aromatics and spices
- Stir in the garlic, ginger, green chili (if using), turmeric and ground coriander.
- Cook, stirring constantly, for 1 minute.
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Ready when: The mixture smells fragrant and looks like a thick, bright yellow-orange paste, with no raw garlic smell.
Tip: Turmeric scorches quickly. If it sticks, add 1 tablespoon of water and keep stirring.
5
Cook down tomatoes
- Pour in the crushed tomatoes and scrape up any browned bits from the bottom of the pot.
- Cook, stirring occasionally, for 3 minutes.
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Ready when: The tomatoes darken slightly and thicken, and the oil begins to shimmer at the edges.
6
Bring to a boil
- Add the rinsed quinoa, rinsed lentils, 4 cups (950 ml) water and the remaining salt.
- Stir well, scraping the bottom.
- Raise the heat to high and bring to a boil, about 5 to 6 minutes.
- Skim off any pale foam that rises to the surface.
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Ready when: Large bubbles break steadily across the surface.
Tip: Stay nearby: red lentils foam and can boil over.
7
Simmer grains
- Reduce the heat to low.
- Partially cover the pot with the lid, leaving a gap.
- Simmer for 15 minutes, stirring every 4 to 5 minutes and scraping the bottom so the lentils don't stick.
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Ready when: Lentils have broken down into a thick, soupy purée, and quinoa grains are tender with small white spirals (tails) visible.
Tip: If the dal looks thick or starts to stick, stir in ¼ cup (60 ml) hot water.
8
Add coconut and spinach
- Stir in the coconut milk and the chopped spinach.
- Keep the heat low and simmer, uncovered, for 8 to 10 minutes, stirring occasionally.
- If it becomes thicker than a hearty soup, stir in up to ½ cup (120 ml) more water.
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Ready when: Spinach is fully wilted and dark green, and the dal is creamy and coats the back of a spoon.
Tip: Keep it at a gentle simmer; hard boiling can make coconut milk look split or greasy.
9
Finish and season
- Turn off the heat.
- Stir in the garam masala and lemon juice.
- Taste and add more salt, a pinch at a time, until the flavors taste bright and balanced.
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Ready when: The dal tastes savory with a lively tang, not flat.
Tip: Adding garam masala and lemon off the heat keeps their aroma and freshness.
10
Rest and serve
- Cover and let the dal rest for 5 minutes; it will thicken slightly.
- Stir, then ladle into bowls and top with the chopped cilantro.
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Ready when: Dal is thick but still pourable and spoonable, like a loose porridge.
Tip: Serve with basmati rice, naan or roti for scooping.

Good to know

Tips

Stir often once the lentils break down: they settle on the pot bottom and can scorch.
Adjust thickness at the end with hot water, not cold, to keep the simmer going and the texture creamy.
For a smoother dal, whisk vigorously for 30 seconds after step 7, or pulse a few times with an immersion blender.
For extra flavor, finish with a quick tadka: sizzle 1 tbsp ghee with 1 sliced garlic clove and a pinch of chili flakes for 30 seconds and pour on top.

Make ahead

Cook through step 9 up to 3 days ahead and refrigerate. Reheat with a splash of water, then add the cilantro just before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days. Freezer: up to 3 months in freezer-safe containers, leaving ½ inch (1 cm) headspace. Reheat in a pot over medium-low heat, stirring in 2 to 4 tablespoons of water per serving until hot and steaming, or microwave covered for 2 to 3 minutes, stirring halfway. The dal thickens as it sits.

Substitutions

ghee or coconut oil → Coconut oil or neutral vegetable oil. Makes the dal fully vegan; flavor is slightly less nutty.
full-fat coconut milk → Light coconut milk or 1 cup (240 ml) unsweetened cashew cream plus ¾ cup (180 ml) water. Light coconut milk gives a thinner dal; add less water at the end.
baby spinach → Chopped kale (stems removed). Add it at the same time but simmer 3 to 5 minutes longer until tender.
white quinoa → Red or tri-color quinoa. Holds its shape slightly more and gives a nuttier bite; cooking time is the same.