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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Incorporate Tomato Purée: Stir in the tablespoon of tomato purée and cook for one more minute, mixing well to combine the base flavors.
- 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.
- 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.
- Finish and Season: Remove and discard the whole dried red chilli. Season the dhal generously with salt to taste.
- 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.
- 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
