Coconut Dhal
Creamy, flavorful, and irresistibly comforting, Coconut Dhal is a vibrant plant-based dish that brings the warmth of traditional Indian flavors to your table. Made with tender red lentils simmered in rich coconut milk and infused with aromatic spices like turmeric, cumin, and curry powder, this one-pot recipe is as nourishing as it is satisfying. Fresh ginger, garlic, and tomatoes enhance the dhal, while a garnish of cilantro and a squeeze of lime juice adds a zesty, herbaceous finish. Perfectly paired with steamed rice, naan, or flatbreads, this easy coconut lentil curry comes together in just 45 minutes, making it an ideal weeknight dinner or meal prep favorite. Whether you're looking for a vegan comfort food recipe, a quick Indian-inspired dish, or a hearty gluten-free option, Coconut Dhal is a must-try!
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Recipe Information
Ingredients
- 1 cup Red lentils
- 1 can (400ml) Coconut milk
- 2 cups Water
- 1 medium (diced) Onion
- 3 minced Garlic cloves
- 1 tablespoon (minced) Ginger
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 1 teaspoon Curry powder
- 2 medium (diced) Tomatoes
- 2 tablespoons Vegetable oil
- 1 teaspoon (or to taste) Salt
- 2 tablespoons (chopped) Fresh cilantro (coriander leaves)
- 1 (juice, for garnish) Lime
Instructions
Rinse the red lentils under cold running water until the water runs clear. Set aside.
Heat the vegetable oil in a large saucepan or pot over medium heat.
Add the cumin seeds and allow them to sizzle for 30 seconds until fragrant.
Add the diced onion to the pot and sauté for 4-5 minutes until the onion is soft and translucent.
Stir in the minced garlic and ginger, cooking for 1-2 minutes until fragrant.
Add the turmeric powder, ground coriander, and curry powder, stirring well to coat the onion mixture in the spices.
Stir in the diced tomatoes and cook for 3-4 minutes until they soften and break down.
Add the rinsed lentils, water, and coconut milk to the pot. Stir well and bring to a gentle boil.
Reduce the heat to low and simmer the dhal uncovered for 20-25 minutes, stirring occasionally, until the lentils are soft and the consistency is creamy.
Season with salt to taste and adjust the consistency with a little water if it becomes too thick.
Garnish with fresh cilantro and a squeeze of lime juice before serving.
Serve warm with steamed rice, naan, or flatbreads.
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3149 mg | 137% | |
| Total Carbohydrate | 117.4 g | 43% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 47.0 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2178 mg | 46% | |
*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.
