This dal is made without tomatoes and relies entirely on the combination of nutty brown lentils, mild-sweet leek and creamy coconut milk. The spices bring depth, while the chilli adds a gentle warmth – comforting rather than aggressive. A simple dish that is satisfying while still feeling light.
Brown lentils are used for this recipe because they hold their shape during cooking and retain a pleasant bite. Red lentils break down much faster and create a softer, more puréed texture.
The creaminess here comes from the coconut milk and the natural thickening of the lentils – not from cooking them until they completely fall apart.
At a glance
🕒 Prep time: 10–15 minutes
⏳ Cooking time: about 40 minutes
👩🏼🍳 Difficulty: easy
Ingredients (for 4 servings)
- 220 g brown lentils
- 2 leeks
- 3–4 garlic cloves
- 3 cm fresh ginger
- 1–2 fresh chilies (depending on desired heat)
- 3 tbsp neutral vegetable oil
- about 750 ml water
- 200 ml coconut milk
- 1 ½ tsp ground cumin
- 1 tsp turmeric
- 2 tsp curry powder
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- a pinch of nutmeg
Instructions
- Wash the leeks and chillies. Peel the garlic and ginger.
- Halve the leeks and slice them into thin half-moons.
- Heat 3 tbsp oil in a 3-litre pot or large deep frying pan over medium heat. Add the leeks and cook for 8–10 minutes, stirring occasionally, until softened.
- Meanwhile, finely chop the garlic and ginger and finely slice the chillies.
- Add them to the leeks and cook for 1 minute.
- Stir in cumin, curry powder, turmeric, smoked paprika, salt, pepper and nutmeg. Cook for about 30 seconds, stirring constantly, until fragrant.
- Rinse the lentils under hot running water, add them to the pot and pour in 750 ml water. Stir well.
- Cover with a lid and simmer over low to medium heat for about 25 minutes, stirring occasionally.
- If the dal becomes too thick during cooking, add a little more water as needed.
- Stir in the coconut milk and cook gently over low heat for another 5 minutes without letting it boil vigorously.
- The lentils should still have a slight bite and the dal should be creamy but not mushy.
- Taste and adjust the seasoning with salt and pepper before serving.
Serving suggestion
Serve with basmati rice or warm naan bread (contains gluten and soy) from the Basics category.
If you like, garnish the dal with freshly chopped parsley or coriander before serving.
Storage
Keeps for 2–3 days in the refrigerator.
Suitable for freezing.
The dal will thicken as it cools. When reheating, stir in a little water if needed until it reaches the desired consistency.