Anti Inflammatory Golden Coconut Curry Black Lentil Dal
Rich, deeply spiced, and finished with a sizzling tarka of cumin seeds, mustard seeds, and red pepper flakes, this dal is the kind of bowl that makes you feel genuinely nourished from the inside out. Beluga lentils bring a satisfying, hearty texture while full-fat coconut milk creates a silky, creamy base that pulls the whole dish together. The spice lineup here — turmeric, ginger, cinnamon, coriander, and cumin — reads like a greatest-hits list of ingredients celebrated for their anti-inflammatory properties, and they all show up in meaningful amounts rather than as afterthoughts. Simmering the tomatoes down before adding the coconut milk builds a savory depth that makes this taste far more complex than the effort involved. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and balance the warmth of the cayenne. This recipe serves four, making it a smart choice for meal prep or a cozy weeknight dinner that actually delivers on flavor and function.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 cup black lentils (beluga lentils), rinsed
- 3 cups water
- 2 tbsp coconut oil, divided
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground turmeric
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
For the tarka
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- ¼ tsp red pepper flakes
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Combine the rinsed black lentils and 3 cups water in a large saucepan or Dutch oven. Bring to a boil over high heat, then reduce to a steady simmer and cook, uncovered, until the lentils are just tender but still hold their shape, about 20–25 minutes. Drain through a fine-mesh strainer and set aside.
- 2
Return the pot to medium heat and add 1 tbsp of the coconut oil. Once melted and shimmering, add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!