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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Add Garlic and Ginger: Stir in the crushed garlic and finely chopped ginger. Cook for another 30 seconds to release their flavors.
- 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.
- 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.
- 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.
- Finish and Season: Remove and discard the whole dried red chili. Season the dhal generously with salt according to taste.
- 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.
- 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
