One-Pan Coconut Lentil Dhal Recipe

Introduction

This one-pan coconut dhal is a comforting and flavorful lentil dish that’s easy to prepare and perfect for a hearty vegetarian meal. Creamy coconut milk complements warming spices, making it a delicious choice for any day of the week.

Ingredients

• 300g red lentils
• 2 tbsp sunflower oil, plus extra for drizzling
• 2 onions, finely sliced
• 4 garlic cloves, crushed or finely chopped
• Thumb-sized piece of ginger, finely chopped
• 5 curry leaves (optional)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp turmeric
• 1 dried red chilli, left whole
• 1 tbsp tomato purée
• 400g can coconut milk
• Coriander leaves, sliced ginger and sliced green chilli, to serve

Instructions

1. Step 1: Rinse the lentils under cold water until the water runs clear, then drain.
2. Step 2: Heat the sunflower oil in a large, shallow pan over low heat. Add the sliced onions and cook for about 10 minutes until they begin to brown, adding more oil if the pan looks dry.
3. Step 3: Add the crushed garlic and chopped ginger to the pan and cook for another 30 seconds.
4. Step 4: Scatter in the curry leaves if using, then add the mustard seeds, cumin seeds, coriander powder, turmeric, and whole dried red chilli. Cook for a few minutes until fragrant.
5. Step 5: Stir in the tomato purée and cook for an additional minute to let the flavors meld.
6. Step 6: Add the rinsed lentils to the pan and stir well to coat them evenly with the spices.
7. Step 7: Pour in the coconut milk and 850ml of water. Bring the mixture to a boil, stirring occasionally.
8. Step 8: Reduce the heat and let it simmer gently for about 30 minutes, or until the lentils are soft and the dhal is soupy.
9. Step 9: Remove and discard the whole dried chilli. Season the dhal generously with salt to taste.
10. Step 10: Serve the dhal with a sprinkling of coriander leaves, sliced ginger, and sliced green chilli. Drizzle with a little extra sunflower oil for added richness.

Tips & Variations

• For a milder version, omit the dried red chilli and use fresh green chilli sparingly.
• Add chopped tomatoes or spinach near the end of cooking for extra texture and nutrition.
• Use coconut oil instead of sunflower oil to enhance the coconut flavor.
• Serve with steamed rice or warm flatbreads for a complete meal.

Storage

Allow the dhal to cool completely before transferring to airtight containers. It keeps well in the refrigerator for up to 3 days or can be frozen in portions for up to 3 months. To reheat, thaw thoroughly and warm gently on the stove, adding a splash of water if needed to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this recipe?

Red lentils work best as they cook quickly and break down to create a creamy texture. Using other lentils like green or brown will require longer cooking times and result in a different texture.

Is this dhal recipe suitable for freezing?

Yes, this dhal freezes well. Just cool it completely before freezing, and reheat gently when ready to eat, adding a little water if needed to adjust the consistency.

One-Pan Coconut Lentil Dhal Recipe

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★★★★★

4.8 from 83 reviews

• Author: Jake
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting one-pan coconut dhal recipe featuring red lentils simmered with aromatic spices, coconut milk, and curry leaves for a creamy, flavorful vegetarian dish that’s perfect as a hearty meal or side.

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Ingredients

Scale 1x2x3x

Legumes & Base

• 300g red lentils

Spices & Aromatics

• 2 onions, finely sliced
• 4 garlic cloves, crushed or finely chopped
• thumb-sized piece of ginger, finely chopped
• 5 curry leaves (optional)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp turmeric
• 1 dried red chilli, left whole
• 1 tbsp tomato purée

Liquids & Oils

• 2 tbsp sunflower oil, plus extra for drizzling
• 400g can coconut milk
• 850ml water

Garnish

• Coriander leaves
• Sliced ginger
• Sliced green chilli

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Instructions

1. Prepare Lentils: Rinse the red lentils thoroughly under cold water until the water runs clear, then drain them well to remove excess starch and impurities.
2. Sauté Onions: Heat 2 tablespoons of sunflower oil in a large, shallow pan over low heat. Add the finely sliced onions and cook gently for about 10 minutes, stirring occasionally, until they begin to brown and caramelize. Add more oil if the pan becomes dry to prevent sticking.
3. Add Garlic and Ginger: Stir in the crushed garlic and finely chopped ginger. Cook for an additional 30 seconds to release their flavors without burning.
4. Toast Spices: Add the curry leaves (if using), mustard seeds, cumin seeds, coriander powder, turmeric, and the whole dried red chilli. Cook the mixture for a few minutes while stirring, allowing the spices to toast and become fragrant.
5. Incorporate Tomato Purée: Stir in the tablespoon of tomato purée and cook for one more minute, mixing well to combine the base flavors.
6. Add Lentils and Liquids: Add the rinsed lentils to the pan, tossing them to coat evenly with the spiced onion mixture. Pour in the can of coconut milk and 850 ml of water, then bring everything to a boil while stirring occasionally.
7. Simmer Dhal: Once boiling, reduce the heat to a simmer. Let the dhal cook uncovered for about 30 minutes, stirring occasionally until the lentils are soft and the mixture is thick and soupy.
8. Finish and Season: Remove and discard the whole dried red chilli. Season the dhal generously with salt to taste.
9. Serve: Spoon the dhal into bowls, then garnish with fresh coriander leaves, sliced ginger, and sliced green chilli. Drizzle with a little extra sunflower oil for a glossy finish.
10. Storage and Reheating: Cool the dhal completely before freezing in portions or as a whole batch in a sealed container. When reheating, defrost fully and warm gently in a pan over low heat, adding a splash of water if the dhal is too thick.

Notes

• You can omit curry leaves if unavailable; they add a subtle aroma but are optional.
• Adjust the amount of chilli to control the spiciness according to your preference.
• This dhal freezes well and is perfect for make-ahead meals.
• Serve with rice, naan, or as a hearty soup on its own.
• For a nuttier flavor, consider adding a squeeze of lime or a dollop of yogurt at serving.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian

Keywords: one-pan coconut dhal, red lentils, Indian vegetarian dhal, coconut milk lentils, easy dhal recipe, quick lentil curry