I’m not sure if you are into pulses but I could have these everyday and be a super happy bunny.
Kids are the same, they absolutely love a good lentil dish or dhal any time especially served with rotti or rice of course. As part of our aim of reducing the meat, a vegetarian dish like this it’s absolutely welcome and truthfully, I do not miss the meat at all.
It’s delicious and I’ve added some of these beauties- the quail eggs for extra taste, texture and nutrition.
This can make a meal on itself, it’s made from pretty basic ingredients and it’s ready in under 30 minutes. Not to mention that it is quite beneficial for our health and lentils in general are a fabulous super ingredient, it has a low GI (glycemic index) it is high in protein, it’s plant based and it’s super nutritious. For me, lentils are always a winner.
Serving suggestions…
It is best to serve
• on its own served with flatbread (see recipe here), like naan bread or a pita bread
• with roti (my favourite way)
• or with rice as a side dish to any curry.
A Few more tips …
- This dhal dish can be made both vegan or vegetarian depending on how you like it. It definitely makes a gluten free yummy dish.
- Do not skip the lemon as a squeeze of fresh lemon juice adds a lot and freshens this dish up beautifully.
- Lentils should not be pre-cooked, simply rince them before cooking, that’s all. They cook pretty fast as it is.
- Is it freezable? Oh yes, – just allow it to get completely cool and then freeze. Thaw it carefully, ideally by leaving it in the fridge over night and then reheat to the bubbling point.
- This dish can be frozen for a couple of weeks or more and it can become very handy to make and have some extra made for a quick meal.
- Add more
extra ingredients that could be added …
• a handful or two of spinach
• red peppers • carrot
• kale
• cabbage
Quail eggs are obviously a little bit of a fancy add on in here but these can be replaced with regular eggs or even left out completely for a vegan version.
We just love the combination, it’s a great one indeed and if you love eggs as much as we do, hesitate no more.
Let’s get cooking and then tuck in. Enjoy!
Red lentil dhal with coconut milk and quail eggs
Equipment
- pot
- knife
- chopping board
Ingredients
- 380 g red split lentils dry amount
- 300 ml water, vegetable stock or coconut milk or additional liquid to make it a soup
- 220 ml coconut milk (1/2 can)*
- 16 quail eggs boiled separately – optional
- 2 tbsp coconut oil
- 2 onions plus extra to caramelise if wished to do
- 1 green chilli optional
- 2 tbsp crème fraîche optional – leave out for a vegan option
- 3 garlic cloves (crushed and finely chopped)
- 1 pinch fennel seeds be generous
- 1 pinch cumin seeds a generous pinch
- 1/2 tsp mustard seeds plus extra for tempering *
- 10-15 curry leaves fresh
- 1 tsp turmeric powder or freshly grated*
- 1/2 tsp black pepper freshly ground *
- Fresh lemon wedges to serve
Instructions
- Start by boiling the eggs – quail eggs boil in 1 or 2 minutes and the regular eggs boil in 4-8 minutes depending on whether you want them. I love them hard boiled for this recipe.
- Meanwhile in a pan on medium fire, add the coconut oil (you can leave 1 tbsp for frying some onion if you want to do that later separately to add at the end). Add the seeds, garlic and onions, turmeric and the curry leaves. Sweat these for a good 2 min stirring occasionally. Add a drizzle of coconut milk or water to avoid frying.
- Put the rinsed lentils and the coconut milk in season and simmer for about 20 min.
- You might need to add some more water in between (approx 300 ml or more to bring to the desired consistency. I like it more dense but add more liquid if you wish this to be more like a soup. Add the creme fraîche now if you choose to use. Add a generous amount of freshly ground pepper. Simmer for an extra 5 minutes.
- Serve garnished with the quail eggs, some chilli flakes some fresh herbs (coriander or parsley).
- Additionally, if desired, do the tempering by frying one onion in 1 to 3 tbsp coconut or regular oil until caramelised or nice and crispy. Towards the end add 10-15 curry leaves and the extra 1/2 tsp mustard seeds. Sizzle these for 30 seconds. Sprinkle this over the lentils and serve as desired but ideally with some nice homemade bread.
Notes
I did mention that this recipe serves six and it does indeed if served as a side dish but increase the quantities to approx 500g lentils if you intend to make it as a main dish.
Having said this, this dhal can be served later or the next day reheated or even cold so if you have any leftover it’s great the next day!
My favourite way to make this is to grind 4-5 pepper corns with one roughly chopped onion and the garlic into a mortar with a nice heavy pestle. The taste this adds to the dish is surreal.
Also, to add to this, I sometimes caramelise some onion and add at the very end. This should not be given a miss. Here is an idea of what it looks like.
As far as the taste is concerned… plain deliciousness.
I would really love to see! 
I love Dahl and spice and food with hard-boiled eggs in! I love food like this the next day too. Will definitely give this a try!
Thanks dear Jacqui,
I am so sure you will like it.
This is such a delicious recipe! I love that it uses quail eggs for a fun twist, and I’m always a sucker for anything with coconut milk. Thanks for sharing!
Ha ha Amanda, thank you 😉
This red lentil dhal is sure to impress any guest. It is full of color and yummy ingredients.
Thanks Kelly, will definitely impress guests! – it impresses my kids for sure as they almost have this every week and get excited every time they see it, not to mention how mush they enjoy this dish. It is great.
This looks amazing! I love that extra zingy lemon juice elevating this to a super fresh dish too. Great recipe!
Thank you so much Stine, absolutely agree with you- lemon it’s an amazing touch to this dish.
I’ve never had quail eggs before, but this dish looks delicious!
Thanks Erika, definitely should try them. They are delicious.
This red lentil dhal with quail eggs sounds like an easy and delicious week night meal. It has everything I am looking for in a pinch!
Definitely, thank you Candiss!
Big fan of the red lentil dhal. Thanks for this unique combinations. I will soon give a try.
Thanks Sophie, I am sure you will enjoy this dish to the max!
It looks a beautiful complete meal. This sounds delicious and nutritious. Its high in protein so definitely suits my palate.
Thank you Gunjan!
I have never cooked with quail eggs. Actually, I have never even tried quail eggs. I would definitely love to try it out sometime!
Hi Cathleen, quail eggs are lovey and you shoud definitely try them. 😉
I’ve never worked with quail eggs before but I think they look and sound lovely in this red lentil dhal! What a great and hearty vegetarian dish!
Hi Jenni,
Thank you , oh , quial eggs are the best eggs if you ask me – they are super delicious, definitely a mush have. This is a great dish indeed.
I am a huge fan of dhal and it is a must in our family every week. I like the addition of eggs here to make it a complete wholesome meal.
Thank you dear Renu!
This looks so warm and cozy and full of flavor, all the spices you use must make your kitchen smell incredible when you make this! I can’t wait to fill up my house with the aroma! Love the quail egg addition too, what a gourmet touch!
House smells incredible indeed whanever I make this lentil dear Mikayla, it’s gorgeous and I do hope you will try it soon! Thank you so much for your kind feedback!
We make dal regularly in our home but never tried with coconut milk and quail eggs. Looks delicious.
Definitely you should try this version dear Lathiya!