One-Pan Coconut Dhal Recipe

Introduction

This one-pan coconut dhal is a comforting, flavorful dish that combines red lentils with fragrant spices and creamy coconut milk. It’s easy to prepare and perfect for a nourishing weeknight meal that feels both exotic and wholesome.

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 red lentils under cold water until it runs clear, then drain thoroughly.
2. Step 2: Heat 2 tablespoons of sunflower oil in a large, shallow pan over low heat. Add the sliced onions and cook for about 10 minutes until they start to brown, adding more oil if needed to keep the pan from drying out.
3. Step 3: Add the crushed garlic and chopped ginger to the onions and cook for an additional 30 seconds, stirring frequently to release their aroma.
4. Step 4: If using, scatter in the curry leaves along with the mustard seeds, cumin seeds, coriander powder, turmeric, and the whole dried red chilli. Cook the spices for a few minutes, then stir in the tomato purée and cook for one more minute.
5. Step 5: Stir the drained lentils into the pan, making sure they are well coated with the spiced mixture.
6. Step 6: Pour in the coconut milk and 850ml of water. Bring the mixture to a boil, stirring occasionally to prevent sticking.
7. Step 7: Reduce the heat and let it simmer gently for about 30 minutes until the lentils are soft and the consistency is soupy.
8. Step 8: Remove and discard the whole dried red chilli, then season the dhal generously with salt to taste.
9. Step 9: Serve hot with a sprinkling of coriander leaves, sliced ginger, and green chilli, finished with a drizzle of sunflower oil.

Tips & Variations

• For extra depth, toast the mustard and cumin seeds in the dry pan for a minute before adding oil and onions.
• Try swapping red lentils for yellow or green lentils, but adjust cooking times as needed since they vary.
• Add a squeeze of fresh lime juice before serving for a bright, tangy finish.
• Include spinach or kale during the last 5 minutes of cooking for extra greens.

Storage

Allow the dhal to cool completely before transferring to airtight containers. Store in the refrigerator for up to 3 days or freeze in portions for up to 3 months. To reheat, thaw completely and warm gently on the stove over low heat, adding a little water if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dhal vegan?

Yes, this recipe is naturally vegan since it uses coconut milk and no animal products.

What can I serve with this dhal?

This dish pairs wonderfully with basmati rice, naan bread, or a side of roasted vegetables for a complete meal.

One-Pan Coconut Dhal Recipe

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★★★★★

4.9 from 97 reviews

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

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Description

This one-pan coconut dhal is a comforting, flavorful lentil dish cooked with aromatic spices, coconut milk, and a hint of fresh ginger and chili. It features red lentils simmered until soft and soupy, infused with curry leaves, mustard and cumin seeds, turmeric, coriander powder, and tomato purée. Perfect as a hearty vegetarian meal, it is easy to prepare and can be enjoyed fresh or frozen for later use.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 300g red lentils
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp turmeric
• 1 dried red chilli, left whole

Fresh Ingredients

• 2 onions, finely sliced
• 4 garlic cloves, crushed or finely chopped
• 1 thumb-sized piece of ginger, finely chopped
• 5 curry leaves (optional)
• Coriander leaves, for serving
• Sliced ginger, for serving
• Sliced green chilli, for serving

Other Ingredients

• 2 tbsp sunflower oil, plus extra for drizzling
• 1 tbsp tomato purée
• 400g can coconut milk
• 850ml water
• Salt, to taste

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Instructions

1. Prepare the lentils: Rinse the red lentils thoroughly under cold water until the water runs clear, then drain and set aside. This helps remove excess starch and ensures a clean, smooth dhal texture.
2. Cook the onions: Heat 2 tablespoons of sunflower oil in a large, shallow pan over low heat. Add the sliced onions and cook gently for about 10 minutes, stirring occasionally, until they start to brown. Add more oil if the pan appears dry to prevent sticking.
3. Add garlic and ginger: Stir in the crushed garlic and finely chopped ginger, cooking for an additional 30 seconds to release their flavors into the oil.
4. Add spices and tomato purée: Toss in the optional curry leaves along with mustard seeds, cumin seeds, coriander powder, turmeric, and the whole dried red chilli. Cook the mixture for a few minutes, stirring regularly to toast the spices without burning. Then add the tablespoon of tomato purée and cook for one more minute to deepen the flavor.
5. Combine lentils and liquids: Stir the drained lentils into the spiced onion mixture, coating them well with the spices. Pour in the coconut milk and 850ml of water. Bring everything to a boil, stirring occasionally to prevent sticking.
6. Simmer the dhal: Reduce the heat to low and let it simmer gently for about 30 minutes, uncovered, stirring now and then until the lentils are soft and the mixture is soupy. Remove and discard the whole dried chili before seasoning generously with salt to taste.
7. Serve and garnish: Serve the dhal hot, garnished with fresh coriander leaves, sliced ginger, and sliced green chili. Drizzle a little sunflower oil on top for added richness.
8. Storage and reheating: Allow any leftovers to cool completely before freezing in portions or as a whole batch in a plastic container. When ready to eat, defrost thoroughly and reheat gently in a pan over low heat, adding extra water if necessary to loosen the consistency.

Notes

• Red lentils cook faster than other lentils and break down easily to create a creamy texture, perfect for dhal.
• Toast spices gently to unlock their flavors but be careful not to burn them for a balanced, aromatic dish.
• Optional curry leaves add authentic flavor but can be omitted if unavailable.
• Adjust the water quantity for your preferred dhal consistency—use less for thicker, more stew-like dhal or more for soupy consistency.
• This dhal is naturally vegetarian and can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
• Serve with rice, naan bread, or as part of a larger meal.

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

Keywords: coconut dhal, red lentils, coconut milk, Indian lentil stew, vegetarian dhal, one-pan meal