• Nina Haas


A delicious, smooth, lentil-based curry that melts in your mouth, it’s like a hug on a cold day and it's super comforting.

Indian food has always been one of my favorites. But somehow I found it very difficult to make authentic Indian food. I always loved to eat Indian food in restaurants and tried very hard to make authentic Indian food at home but I never succeeded. Somehow it was super hard for me to get a perfectly creamy texture in dishes.

But as we all know, practice makes perfect. So I tried again and again until it finally worked out. And there it was - the most authentic and delicious Indian Lentil Dahl I have ever made. It is actually very easy to make and everyone can make this at home.

If you want to convince your friends and family you should definitely make this! I love to serve it with brown rice and naan bread or fried plantain.

What vegetables do I use?

My favorite vegetable to put in this Indian Lentil Dahl are eggplants because they will get super soft when cooked and I think that this harmonizes so good with this smooth Indian curry. I also add fresh tomatoes. I make the curry sauce out of fresh tomatoes and coconut cream that makes this Indian Lentil Dahl perfectly creamy.


To get the ultimate flavor I recommend buying a Garam Masala spice mixture that you can find almost in every supermarket. I do also add fresh ginger, garlic, tomato paste, mustard seeds, ground bell pepper, nutritional yeast and of course onion. I also love to add fresh coriander and parsley.

Serves: 4

Time: 60 minutes


  • 1 tbsp coconut oil

  • 2 small onions

  • 3 garlic cloves

  • 25 g fresh ginger

  • 3 tbsp tomato paste

  • 1 tsp mustard seeds

  • 3 tbsp soy sauce

  • 600 g tomatoes

  • 2 medium sized eggplants

  • 400 ml canned coconut milk

  • 250 g green lentils

  • 100-200 ml water

  • 1 1/2 tsp salt

  • 1/2 tsp pepper

  • 1 tsp ground bell pepper

  • 1 tsp dried cilantro

  • 1 tsp garam masala

  • 2 tbsp nutritional yeast

  • fresh cilantro


  1. Finely chop the onions, as well as garlic and ginger. Cut tomatoes and eggplant into big chunks, about 2-3 cm. In a pot, heat coconut oil and sauté the onion until soft for 2-3 minutes. Add garlic and ginger and sauté for further 2-3 minutes. Add tomato paste and mustard seeds and deglaze with soy sauce. After about a minute add tomatoes and eggplant. Add the lid to the pot and let cook for 15-20 minutes until soft on low heat to prevent from burning. Stir every 5 minutes.

  2. Add coconut milk and lentils and let cook for 20-30 minutes with the lid on.*

  3. Add salt, pepper, ground bell pepper, ground cilantro, garam masala and nutritional yeast. If the curry seems too thick, add 100-200 ml water. Serve with fresh cilantro and rice or naan bread.*

*The cooking time depends on the lentil type you use. I used green lentils, red will take similar cooking time. Keep in mind that beluga lentils will take longer to get ready. The recommended cooking time should be written on the packaging of the lentils.

*To make this Indian Lentil Dahl even creamier and softer you can apply 15-20 minutes of cooking time. It gets even better when prepared earlier and re-heated before serving.

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