A refreshing take on traditional Indian dal with aromatic cardamom

This lighter version of classic dal emphasizes cooling ingredients like coconut milk and fresh mint, while cardamom adds its signature floral notes. Perfect for hot summer days when you crave comfort food without the heaviness.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Difficulty: Easy | Serves: 6

For the Dal:

• 1 1/2 cups red lentils, rinsed (300g)
• 3 cups water (720ml)
• 1 can coconut milk (400ml)
• 8 green cardamom pods, lightly crushed
• 1 inch piece fresh ginger, sliced
• 1 teaspoon turmeric (5ml)
• 1 teaspoon salt (5ml)

For the Tempering (Tadka):

• 2 tablespoons ghee or coconut oil (30ml)
• 1 teaspoon cumin seeds (5ml)
• 1 teaspoon mustard seeds (5ml)
• 2 dried red chilies (optional)
• 10 curry leaves (fresh or dried)
• 3 cloves garlic, minced

For Finishing:

• 1/4 cup fresh mint, chopped (15g)
• 2 tablespoons fresh cilantro, chopped (8g)
• 2 tablespoons lime juice (30ml)
• 1 small tomato, diced (optional)

For Garnish:

• Coconut flakes, toasted
• Fresh mint sprigs
• Lime wedges

Instructions

Cook Dal:

1. Simmer base: Combine lentils, water, coconut milk, cardamom pods, ginger, turmeric, and salt in large pot. Bring to boil.
2. Cook gently: Reduce heat and simmer 20-25 minutes, stirring occasionally, until lentils break down and mixture is creamy.
3. Adjust consistency: Add water if too thick, simmer uncovered if too thin. Remove cardamom pods and ginger slices.

Make Tempering:

4. Heat oil: In small pan, heat ghee over medium heat.
5. Add spices: Add cumin seeds, mustard seeds, and dried chilies. When seeds start to splutter, add curry leaves and garlic.
6. Finish tempering: Cook 30 seconds until fragrant and garlic is golden.

Finish Dal:

7. Combine: Pour hot tempering over dal and stir in fresh mint, cilantro, and lime juice.
8. Final seasoning: Taste and adjust salt and lime juice as needed.

Serve:

9. Garnish beautifully: Serve hot, garnished with toasted coconut, mint sprigs, and lime wedges.

Nutrition Information (per serving)

• Calories: 255
• Protein: 12g
• Carbohydrates: 26g
• Fat: 14g
• Fiber: 6g

Tips & Substitutions

• Consistency: Dal should be creamy but not watery
• Spice level: Omit dried chilies for completely mild version
• Vegan option: Use coconut oil instead of ghee
• Storage: Keeps 3 days refrigerated; thins when reheated
• Traditional serving: Excellent over basmati rice with papadums