This dal is the kind of deeply spiced, soul-warming bowl that makes you want to curl up on the couch and eat straight from the pot. Red lentils simmer down into a thick, creamy porridge-like base, enriched by a full can of coconut milk and brightened at the end with a squeeze of fresh lime. The whole thing starts with whole cumin and mustard seeds bloomed in coconut oil — that one step alone fills your kitchen with an aroma that's almost impossibly good. Every spice in the lineup is naturally free of gluten, and since this recipe builds everything from scratch, there's no need to scrutinize labels on pre-made spice blends or sauces. A squeeze of lime and a handful of cilantro at the end pull all those warm, earthy flavors into focus. It serves four and works beautifully over rice or alongside gluten free naan for a complete, satisfying meal.
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Red lentils are naturally gluten free, but they are often grown, milled or packed alongside wheat. Look for a package labeled gluten free or ideally certified gluten free.
Heat the coconut oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the cumin seeds and mustard seeds and cook, stirring, until the mustard seeds begin to pop and the cumin is fragrant, about 1 minute. Watch closely, as the seeds can brown quickly.
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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