Spicy Mountain Lentil Dal with Leek & Coconut Milk

This dal is made without tomatoes and relies entirely on the combination of nutty mountain 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.

Mountain lentils are intentionally used for this recipe. They hold their shape during cooking and give the dal a pleasant bite. Red lentils break down much faster and make the dish softer and more porridge-like.

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: medium

Ingredients

• 200 – 220 g mountain lentils
• 2 leeks
• 3-4 garlic cloves
• 3 cm fresh ginger
• 1-2 fresh chilies (depending on desired heat)
• oil
• about 800 ml water
• 200 ml coconut milk
• 1 ½ tsp ground cumin
• 1 tsp turmeric
• 2 tsp curry powder
• 1 tsp smoked paprika
• pepper
• salt
• a pinch of nutmeg

Instructions

1. Wash the leeks and chillies. Peel the garlic and ginger.
2. Slice the leeks lengthwise and cut them into thin half rings.
3. In a 3-litre pot or large deep pan, sauté the leeks in 3 tbsp oil over medium heat for 8–10 minutes until soft.
4. Meanwhile finely chop the garlic and ginger and slice the chilli.
5. Add them to the leeks and cook for about 1 minute.
6. Stir in cumin, curry powder, turmeric and smoked paprika.
7. Rinse the lentils with hot water and add them to the pot. Pour in 750 ml water and reduce the heat slightly.
8. Simmer for about 25 minutes, stirring occasionally.
9. Stir in the coconut milk and let the dal cook gently for another 5 minutes. Do not boil vigorously.
10. The dal should be creamy but not mushy. If it becomes too thick, add a little water.

Serving suggestion

Serve with basmati rice or warm naan bread (contains gluten and soy) from the Basics category.

Storage

Keeps for 2–3 days in the refrigerator.
Freezes well. When reheating, add a little water if necessary.