One-Pan Coconut Dhal Recipe

Introduction

This one-pan coconut dhal is a comforting and flavorful dish that’s both creamy and aromatic. Made with tender red lentils simmered in coconut milk and spices, it’s perfect for a simple weeknight meal or a cozy lunch.

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 well.
2. Step 2: Heat the sunflower oil in a large, shallow pan. Cook the sliced onions over low heat for about 10 minutes, stirring occasionally, until they start to brown. Add more oil if the pan looks dry.
3. Step 3: Add the crushed garlic and chopped ginger to the pan and cook for 30 seconds more, stirring constantly to release the aromas.
4. Step 4: If using, scatter in the curry leaves along with the mustard seeds, cumin seeds, coriander powder, turmeric, and whole dried red chilli. Cook for a few minutes, stirring to toast the spices gently.
5. Step 5: Stir in the tomato purée and cook for an additional minute to blend the flavors.
6. Step 6: Add the drained lentils to the pan and stir well to coat them evenly with the spiced mixture.
7. Step 7: Pour in the coconut milk and 850ml of water. Bring the mixture to a boil, then reduce the heat to a simmer.
8. Step 8: Cook gently for about 30 minutes, stirring occasionally, until the lentils are soft and the dhal is thick and soupy.
9. Step 9: Remove and discard the whole dried chilli. Season the dhal generously with salt to taste.
10. Step 10: Serve warm, garnished with coriander leaves, sliced ginger, sliced green chilli, and a drizzle of sunflower oil.

Tips & Variations

• For extra heat, finely chop the dried red chilli and add it earlier along with the other spices.
• If you prefer a thicker dhal, reduce the amount of water slightly or cook a few minutes longer.
• Swap sunflower oil for coconut oil to enhance the coconut flavor.
• Omit curry leaves if unavailable; the dish will still taste great.
• Add fresh spinach or kale in the last 5 minutes of cooking for added greens.

Storage

Allow the dhal to cool completely before transferring to airtight containers. It will keep well in the fridge for up to 3 days or can be frozen in portions for up to 3 months. To reheat, thaw if frozen and warm gently in a pan over low heat, adding a little water to loosen if needed.

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 because they cook quickly and break down into a creamy texture. Other lentils like brown or green will take longer to cook and won’t become as soft, changing the consistency of the dhal.

What can I serve with this one-pan coconut dhal?

This dhal pairs beautifully with basmati rice, naan bread, or chapati. It also makes a great side to grilled vegetables or roasted meats for a fuller meal.

One-Pan Coconut Dhal Recipe

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★★★★★

4.8 from 56 reviews

• Author: Sophie
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This One-Pan Coconut Dhal is a comforting, flavorful dish featuring tender red lentils simmered in a fragrant blend of spices, coconut milk, and fresh aromatics. Perfectly spiced with mustard seeds, cumin, coriander, turmeric, and a subtle heat from dried chili, this dhal is cooked entirely in one pan for ease and simplicity. Garnished with fresh coriander, ginger, and green chili, it makes a warming, satisfying meal that can be enjoyed fresh or frozen for later.

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Ingredients

Scale 1x2x3x

Legumes

• 300g red lentils

Oils and Fats

• 2 tbsp sunflower oil, plus extra for drizzling

Vegetables and Aromatics

• 2 onions, finely sliced
• 4 garlic cloves, crushed or finely chopped
• Thumb-sized piece of ginger, finely chopped
• Coriander leaves, for serving
• Sliced ginger, for serving
• Sliced green chili, for serving

Spices and Seasonings

• 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
• Salt, to taste

Other Ingredients

• 1 tbsp tomato purée
• 400g can coconut milk
• 850ml water

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Instructions

1. Prepare Lentils: Rinse the red lentils under cold water until the water runs clear to remove excess starch and impurities. Drain well and set aside.
2. Sauté 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 until they begin to brown, adding a little more oil if the pan appears dry.
3. Add Garlic and Ginger: Stir in the crushed garlic and finely chopped ginger. Cook for another 30 seconds to release their flavors.
4. Add Spices and Tomato Purée: Add curry leaves (if using), mustard seeds, cumin seeds, coriander powder, turmeric, and the whole dried red chilli to the pan. Cook for a few more minutes, stirring to toast the spices slightly. Then mix in the tomato purée and cook for an additional minute.
5. Combine Lentils and Liquids: Add the drained lentils to the pan, stirring to coat them well in the spice mixture. Pour in the coconut milk and 850 ml of water, then bring the mixture to a boil, stirring occasionally to prevent sticking.
6. Simmer: Reduce the heat and simmer the dhal gently for about 30 minutes, or until the lentils are soft and have broken down into a soupy consistency. Stir occasionally to prevent burning on the bottom.
7. Finish and Season: Remove and discard the whole dried red chili. Season the dhal generously with salt according to taste.
8. Serve and Garnish: Serve hot with a drizzle of extra sunflower oil and garnished with fresh coriander leaves, sliced ginger, and sliced green chili for added freshness and heat.
9. Storage Tips: Allow the dhal to cool completely before freezing in portions or a large container. Reheat gently over low heat, adding water if necessary to loosen the dhal to your preferred consistency.

Notes

• This dhal is versatile and can be served as a main dish or as a side to rice or flatbreads.
• For extra protein, consider adding cooked chickpeas or additional legumes.
• Adjust the level of chili according to your heat preference or omit the dried chili for a milder flavor.
• Using a shallow pan helps the lentils cook evenly and the spices to infuse better.
• Leftover dhal freezes well and makes for convenient meal prep.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian

Keywords: coconut dhal, red lentils, vegan dhal recipe, one-pan recipe, Indian lentil curry, easy vegan dinner