Coconut Dal
Creamy, aromatic, and packed with flavor, Coconut Dal is a soul-warming dish that blends the earthy richness of red lentils with the tropical allure of coconut milk. This Indian-inspired recipe is infused with a medley of spices—like cumin, coriander, and paprika—that are gently toasted to unlock their bold flavors. Fragrant sautéed onions, garlic, and ginger add depth, while a hint of lime juice brightens every bite. Perfectly simmered to a velvety consistency, this lentil curry is as comforting as it is nourishing. Ready in just 40 minutes, Coconut Dal is a versatile dish that can be served over fluffy steamed rice, paired with warm naan, or enjoyed as a hearty, gluten-free soup. Whether you're seeking a quick weeknight dinner or a flavorful vegetarian option, this recipe delivers bold flavors and satisfying textures with every spoonful.
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Recipe Information
Ingredients
- 1 cup Red lentils (masoor dal)
- 1 cup Coconut milk
- 2.5 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Cooking oil (such as coconut oil or vegetable oil)
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 Green chili, finely chopped
- 8 leaves Curry leaves (optional)
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground paprika
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Lime or lemon juice
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the lentils, water, turmeric powder, and salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 20 minutes or until the lentils are soft and fully cooked.
Stir in the coconut milk and simmer for an additional 5 minutes. Adjust salt to taste and set aside.
In a large skillet or saucepan, heat the oil over medium heat. Once hot, add mustard seeds and cumin seeds. Let them sizzle and pop for 30 seconds.
Add the chopped onion and sauté for 5-7 minutes until golden brown.
Stir in the garlic, ginger, and green chili. Cook for another 1-2 minutes until fragrant.
Add the curry leaves (if using), ground coriander, ground cumin, and paprika. Cook the spices for 1 minute to release their aroma.
Pour the cooked lentils and coconut milk mixture into the skillet with the sautéed ingredients. Stir well to combine.
Let the dal simmer for 5 minutes, stirring occasionally, to let the flavors meld together.
Turn off the heat and stir in the lime or lemon juice. Garnish with fresh cilantro before serving.
Serve hot with steamed rice, naan, or enjoy on its own as a comforting soup.
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2452 mg | 107% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 27.1 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1525 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
