Recipe: Thai-inspired red lentil dal

0530 recipe raj_303234305.png Photo by Aziz Dhamani /Raj Thandhi

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Two of my favourite dishes are masran di dal, a Punjabi-style red lentil dal, and kaeng phet, Thai red curry. This recipe is a deliberate mash-up of those two dishes. Thai red curry is usually a more thinned out soupy consistency and is served with chicken or tofu. This vegetarian dal is thicker and heartier, more like a stew. The addition of red lentils also makes it filling and budget friendly.

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Fusion food doesn’t always make sense, but when it works, it feels effortless, as if the ingredients were always meant to meet this way.

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Punjabi and Thai cooking might not seem alike at first glance, but they share a lot of similarities: assertive aromatics, layered spices, and a deep love of comforting warm and spicy dishes. In this dal, Thai red curry paste and coconut milk bring fragrance, heat, and a gentle sweetness. The Punjabi touch comes through in the use and treatment of the lentils, cooked down until they become tender and creamy. It’s the perfect match up.

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Even with such a deep flavour profile, this dal is firmly in weeknight cooking territory. Red lentils are one of the most forgiving ingredients in the pantry. Tey cook quickly, soften readily, and don’t need much attention. Most of the work for this recipe happens in a single pot. Chop a few aromatics, or pop them in the food processor, no judgments here. Then simply fry them off in the curry paste with some spices until fragrant. Then stir in the lentils, coconut milk, and water. Once everything comes up to a simmer, the heat does the rest.

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Part of what makes this recipe so appealing to me is how easily it scales up. Lentil dishes are generally well-suited to cooking in large quantities, and this one is no exception. Feel free to double up, a this dal freezes beautifully. Cool completely, portion into containers in sizes that make sense for your household, and freeze for up to three months. It’s like a gift for your future self.

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The best way to reheat this dal is in the microwave or on the stove with a splash of hot water, because it will thicken as it sits. Give it a quick squeeze of lime, and top with green onions and herbs before serving over fluffy rice.

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Thai Inspired Red Lentil Dal

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3 tbsp (45 mL) neutral oil or ghee

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1 large onion, finely chopped

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1 green chili, finely chopped (optional — to taste)*

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4 cloves garlic, finely chopped

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1 ½ tbsp (22.5 mL) ginger, finely chopped or grated

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4 tbsp (60 mL) Thai red curry paste

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2 tsp (10 mL) ground cumin

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2 tsp (10 mL) ground coriander

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1 tsp (5 mL) ground turmeric

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½- 1 tsp (2.5-5 mL) red chili powder (optional — to taste)*

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1 tsp (5 mL) salt (adjust to your taste)

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2 cups (500 mL) red lentils (masoor), rinsed well