Frequently asked questions
Is masoor dal the same as red lentils?
Yes, masoor dal and split red lentils are the same thing, though masoor dal commonly refers to Indian-spiced red lentils specifically, like this dish. Here, our red lentils are enlivened with cumin, fennel, and turmeric and perfumed with garlic, ginger, and chiles. Coconut milk adds creamy richness; kale provides contrast in color and texture.
Do you have to soak red lentils before cooking?
Red lentils only need to simmer for about 20 minutes to become tender, so there's no need to soak them beforehand unless you're aiming to increase digestibility. You will want to give them a good rinse, however, to remove any residual dirt and debris.
Note from the Food & Wine Test Kitchen
Like soup, dal becomes even more delicious the next day, after the flavors have had a chance to mingle and meld. This dish can be made a couple days ahead and refrigerated; reheat gently, adding more water if necessary to help thin it out.
Suggested Pairing
Juicy Chenin Blanc from the Loire Valley is a good pick for dishes that have a lot of varied flavors, like this spicy coconut dal.
