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Coconut Dal Recipe

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★★★★★

4.5 from 112 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://thefoodrecipe.com/coconut-dal-recipe/