Creamy Thai Peanut Dahl (Vegan, Gluten-Free)

Creamy Thai Peanut Dahl — I call this recipe India meets Thailand. Lentils with vegetables snuggled in a spiced Thai coconut sauce, oh yes, definitely something to try.

Dahl with rice is a national dish of India often eaten with rotis. I wanted this dahl recipe to reflect the flavours of India and Thailand. Something different, but incredibly delicious, so I kicked it up a notch.

For this recipe, I used red lentils, coconut milk, peanut butter, veggies and Thai spices in a form of Thai paste. For the finish, I added fresh lime juice and cilantro.

Yes, definitely not a traditional peanut dahl recipe. I gave this Indian dahl dish a refreshing new flavour.

The question remains, is it Dal, Daal, Dhal, or Dahl?

If you know, please share! I have researched the internet and found that we can’t seem to agree on the English spelling of this word. One thing that I did find was that dal means lentils and dahl means legumes.

So, to be safe I named it dahl. The dals (dahls) come in various forms. Whole or split, skin on or off, washed or unwashed or oiled or un-oiled.

Cooked dahls can be kept in the refrigerator for up to three days. So, here you have it a little history about dahl (dal) 

How do you serve dahl (dal)?

More often then not, dahl is served with rice or roti. But, I wanted to add to the healthiness of this spectacular lentil dish so I served the peanut dahl over roasted butternut squash and grilled zucchini.

I also added a topping of pumpkin seeds. Can it get any better than this? If you are craving a vegan dish or following a plant-based diet, please try this recipe. It is so flavourful and different from dahl recipes out there. I hope you enjoy it.

Lentils make delicious healthy salads, stews and soups. So please check out these gluten-free lentil recipes for inspirations!