Coconut Dal Recipe
Introduction
Coconut Dal is a creamy, comforting lentil stew infused with warm spices and the rich flavor of coconut milk. This simple yet flavorful dish makes a perfect weeknight dinner that’s both nourishing and satisfying.
Ingredients
- 375 g dried red lentils
- 2 tbsp coconut oil, or any other oil of choice
- 1 onion, finely diced
- 1 tbsp finely chopped garlic
- 1 tbsp finely chopped ginger
- 1 tsp sweet paprika
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp garam masala (you can substitute with curry powder)
- 750 ml vegetable stock
- 250 ml coconut milk
- 200 g canned diced tomatoes
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 tbsp sugar (any type)
- 100 g baby spinach leaves
- Plain yoghurt
- ¼ bunch coriander (cilantro), finely chopped
- Crispy fried shallots (optional)
- 4 store-bought roti breads (optional)
- Lemon wedges, for squeezing
Instructions
- Step 1: Rinse the lentils thoroughly by placing them in a fine-mesh sieve and running cold water over them until the water runs clear.
- Step 2: Heat the coconut oil in a deep, heavy-based frying pan over medium heat. Add the diced onion and cook for 2–3 minutes until softened.
- Step 3: Add the chopped garlic and ginger to the pan and cook for another minute until fragrant.
- Step 4: Stir in the sweet paprika, turmeric, cumin, and garam masala, mixing well to coat the onion mixture with spices.
- Step 5: Add the rinsed lentils, vegetable stock, coconut milk, canned diced tomatoes, sea salt, black pepper, and sugar. Stir to combine.
- Step 6: Bring the mixture to a simmer and cook uncovered for 20 minutes, stirring occasionally, until the lentils are soft and cooked through.
- Step 7: Add the baby spinach leaves and stir until wilted, then remove the pan from heat.
- Step 8: Serve the dal with a swirl of plain yoghurt, freshly chopped coriander, crispy fried shallots if using, warm roti bread, and a squeeze of lemon juice.
Tips & Variations
- For a richer flavor, use homemade vegetable stock or add a pinch of smoked paprika.
- You can substitute red lentils with yellow lentils, adjusting cooking time as needed.
- Add a diced chili or a pinch of cayenne for some heat.
- Serve with steamed rice or naan bread instead of roti for variety.
Storage
Store leftover dal in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk to loosen the texture if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned lentils instead of dried?
While canned lentils can be used for convenience, the texture and flavor will differ. Reduce cooking liquid and time accordingly, and add canned lentils towards the end of cooking to prevent overcooking.
Is this dish vegan?
The recipe is vegan if you omit the plain yoghurt or use a plant-based alternative. The rest of the ingredients are plant-based.
PrintCoconut Dal Recipe
This Coconut Dal recipe is a comforting and flavorful Indian-inspired dish made with tender red lentils simmered in a rich blend of coconut milk, tomatoes, and aromatic spices. Enhanced with fresh spinach and garnished with yoghurt, coriander, and crispy shallots, it serves as a hearty, nutritious meal perfect for vegans and vegetarians alike.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
Ingredients
Lentils and Liquids
- 375 g dried red lentils
- 750 ml vegetable stock
- 250 ml coconut milk
- 200 g canned diced tomatoes
Spices and Seasonings
- 1 tsp sweet paprika
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp garam masala (or curry powder)
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 tbsp sugar (any type)
Aromatics
- 2 tbsp coconut oil (or any other oil of choice)
- 1 onion, finely diced
- 1 tbsp finely chopped garlic
- 1 tbsp finely chopped ginger
Vegetables and Garnishes
- 100 g baby spinach leaves
- Plain yoghurt (for serving)
- ¼ bunch coriander (cilantro), finely chopped
- Crispy fried shallots (optional)
- 4 store-bought roti breads (optional)
- Lemon wedges (for squeezing)
Instructions
- Rinse the lentils: Place the lentils in a fine-mesh sieve and rinse them under running water until the water runs clear to remove impurities and excess starch.
- Cook the onion, garlic, and ginger: Heat the coconut oil in a deep, heavy-based frying pan over medium heat. Add the finely diced onion and cook for 2–3 minutes until softened. Then add the chopped garlic and ginger and cook for an additional minute to release their fragrant flavors.
- Add the lentils and remaining ingredients: Stir in the sweet paprika, ground turmeric, ground cumin, and garam masala. Immediately add the rinsed lentils along with the vegetable stock, coconut milk, canned diced tomatoes, sea salt flakes, freshly cracked black pepper, and sugar. Mix well to combine all ingredients evenly.
- Cook the dal: Bring the mixture to a gentle simmer and cook uncovered for about 20 minutes, stirring occasionally to prevent sticking. Cook until the lentils have softened completely and the flavors have melded together.
- Add spinach: Stir in the baby spinach leaves and cook just until they wilt, then promptly remove the pan from the heat to preserve the fresh green color and nutrients.
- Serve: Spoon the dal into bowls and garnish with a swirl of plain yoghurt, a sprinkling of finely chopped coriander, and crispy fried shallots if using. Serve alongside flaky store-bought roti breads and lemon wedges for squeezing over for added brightness.
Notes
- Note 1: Using canned diced tomatoes adds sweetness and slight acidity that balances the richness of the coconut milk.
- Note 2: Roti breads can be warmed up according to package instructions and are optional but provide a great accompaniment for scooping up the dal.
Keywords: Coconut Dal, Red Lentils, Vegan Indian Recipe, Coconut Milk Dal, Easy Lentil Curry, Vegetarian Dal, Healthy Indian Dish
