Creamy Coconut Lentil Dal Recipe

Introduction

This creamy coconut lentil dal is a comforting and flavorful dish perfect for any day of the week. Made with red lentils simmered in coconut milk and aromatic spices, it offers a rich, satisfying meal that’s both easy to make and nourishing.

Ingredients

• 1 cup red lentils (rinsed and drained)
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth (or water)
• 1 medium onion (finely chopped)
• 3 cloves garlic (minced)
• 1 tablespoon ginger (grated)
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon chili powder (adjust to taste)
• Salt and pepper (to taste)
• 2 tablespoons vegetable oil (or coconut oil)
• Juice of 1 lime
• Fresh cilantro (for garnish)

Instructions

1. Step 1: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
2. Step 2: Add the curry powder, turmeric, cumin, and chili powder to the pot. Stir well to coat the onions and cook for about 1 minute to release the spices’ aromas.
3. Step 3: Add the rinsed lentils, coconut milk, and vegetable broth to the pot. Stir to combine everything evenly.
4. Step 4: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes, or until the lentils are tender and the dal is creamy. Stir occasionally and add more broth or water if needed to reach your desired consistency.
5. Step 5: Once the lentils are cooked, stir in the lime juice and season with salt and pepper to taste.
6. Step 6: Serve the dal warm, garnished with fresh cilantro. It pairs beautifully with steamed rice, naan, or can be enjoyed as a hearty soup.

Tips & Variations

• For extra depth, toast the dry spices in the pot before adding onions to enhance their flavor.
• Adjust the chili powder to make the dal milder or spicier according to your preference.
• Swap vegetable broth for chicken broth if you prefer a non-vegetarian version.
• Add chopped tomatoes or spinach towards the end of cooking for added color and nutrition.

Storage

Store leftover dal in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the consistency if it thickens upon cooling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this recipe?

Red lentils are preferred as they cook quickly and become creamy, but yellow lentils can also work. Brown or green lentils need longer cooking times and won’t break down as much, so they will yield a different texture.

Is this dal suitable for freezing?

Yes, you can freeze the dal for up to 2 months in a freezer-safe container. Thaw overnight in the fridge and reheat gently, adding liquid as needed to restore the creamy texture.

Creamy Coconut Lentil Dal Recipe

Print Recipe

★★★★★

4.7 from 139 reviews

This Creamy Coconut Lentil Dal is a comforting, flavorful Indian-inspired dish featuring tender red lentils simmered in rich coconut milk and aromatic spices. Perfect for a hearty vegan meal, it combines the warmth of curry, turmeric, and cumin with the freshness of lime and cilantro, served best alongside steamed rice or naan.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dal and Liquids

• 1 cup red lentils (rinsed and drained)
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth (or water)

Aromatics

• 1 medium onion (finely chopped)
• 3 cloves garlic (minced)
• 1 tablespoon ginger (grated)

Spices

• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon chili powder (adjust to taste)
• Salt and pepper (to taste)

Other

• 2 tablespoons vegetable oil (or coconut oil)
• Juice of 1 lime
• Fresh cilantro (for garnish)

Instructions

1. Heat Oil and Sauté Onion: In a large pot, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes or until translucent, creating a flavorful base.
2. Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until the mixture is fragrant, enhancing the aroma of the dish.
3. Add Spices: Mix in the curry powder, turmeric, cumin, and chili powder. Stir well to coat the onions and cook for approximately 1 minute, allowing the spices to release their flavors.
4. Add Lentils and Liquids: Add the rinsed red lentils along with the coconut milk and vegetable broth to the pot. Stir to combine all ingredients thoroughly.
5. Simmer the Dal: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 20-25 minutes, or until the lentils are tender and the dal has a creamy consistency. Stir occasionally and add more broth or water if needed to maintain desired texture.
6. Finish with Lime and Seasoning: Once the lentils are cooked, stir in the juice of one lime for brightness. Season with salt and pepper to taste, adjusting as desired.
7. Serve and Garnish: Serve the dal warm, garnished generously with fresh cilantro. It pairs beautifully with steamed rice, naan, or can be enjoyed as a comforting soup.

Notes

• Adjust chili powder to your spice preference for a milder or spicier dish.
• Use vegetable broth for richer flavor or water for a lighter version.
• Additional vegetables like spinach or tomatoes can be added during simmering for extra nutrition.
• Leftovers store well refrigerated for up to 3 days and also freeze beautifully.
• For a smokier flavor, use smoked paprika instead of chili powder.

Keywords: lentils, coconut milk, vegan dal, Indian recipe, creamy lentils, coconut dal, easy vegan dinner, plant-based protein