Low Iodine Golden Coconut Curry Black Lentil Dal
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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.
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