Coconut Dahl Recipe

Coconut dahl is a delicious and nourishing lentil dish that combines creamy coconut milk, warming spices, and protein-packed lentils. This comforting meal is easy to prepare, packed with nutrients, and perfect for a cozy dinner.
Why You’ll Love This Recipe
- Rich and Creamy: The addition of coconut milk gives this dahl a velvety texture and mild sweetness.
- Nutritious and Filling: Lentils are a great source of protein, fiber, and essential vitamins, making this dish both satisfying and healthy.
- Easy to Make: With simple ingredients and minimal prep time, you can have a delicious meal on the table in under 40 minutes.
- Versatile: You can customize the spices, add vegetables, or adjust the consistency to your liking.
Ingredients
- 1 cup red lentils (masoor dal), rinsed
- 1 can (13.5 oz) coconut milk
- 2 cups vegetable broth or water
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tomato, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- ½ teaspoon garam masala
- ½ teaspoon red chili powder (adjust to taste)
- 1 tablespoon coconut oil or olive oil
- Salt, to taste
- Fresh cilantro, for garnish
- Lemon or lime wedges, for serving
Instructions
- Sauté Aromatics: In a large pot, heat the coconut oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then, add the chopped onion and sauté until translucent.
- Add Garlic, Ginger, and Spices: Stir in the minced garlic and grated ginger, followed by turmeric, coriander, garam masala, and red chili powder. Cook for about 1 minute until fragrant.
- Cook the Lentils: Add the chopped tomato and cook until softened. Then, stir in the rinsed lentils and pour in the vegetable broth or water. Bring to a gentle boil, then reduce heat and let it simmer for about 20 minutes, stirring occasionally.
- Add Coconut Milk: Pour in the coconut milk and season with salt. Let the dahl simmer for another 10 minutes until it reaches a creamy consistency.
- Serve: Garnish with fresh cilantro and serve hot with rice, naan, or roti. Squeeze fresh lemon or lime juice over the top for extra brightness.
Tips & Variations
- Add Vegetables: Stir in spinach, kale, carrots, or bell peppers for added nutrition and color.
- Adjust the Spice Level: Increase or decrease the red chili powder based on your preference.
- Make It Thicker or Thinner: For a thicker dahl, simmer longer. If you prefer a soupier consistency, add more broth or water.
- Use Different Lentils: While red lentils cook quickly and become creamy, you can also use yellow lentils or split peas, though they may require a longer cooking time.
Storage & Reheating
Coconut dahl stores well in the refrigerator for up to 4 days. Simply reheat it on the stovetop with a splash of water or broth to loosen the consistency. It also freezes well for up to 2 months.
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