One-Pan Coconut Lentil Dhal Recipe

Introduction

This one-pan coconut dhal is a creamy, fragrant dish that’s both comforting and easy to make. Packed with warm spices and tender red lentils simmered in coconut milk, it’s perfect for a nourishing weeknight meal.

Ingredients

• 300g red lentils
• 2 tbsp sunflower oil, plus extra for drizzling
• 2 onions, finely sliced
• 4 garlic cloves, crushed or finely chopped
• Thumb-sized piece of ginger, finely chopped
• 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
• 1 tbsp tomato purée
• 400g can coconut milk
• Coriander leaves, sliced ginger and sliced green chilli, to serve

Instructions

1. Step 1: Rinse the lentils under cold water until it runs clear, then drain well.
2. Step 2: 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 start to brown, adding more oil if the pan looks dry.
3. Step 3: Stir in the crushed garlic and chopped ginger, cooking for another 30 seconds to release their aromas.
4. Step 4: Add the curry leaves if using, then scatter in the mustard seeds, cumin seeds, coriander powder, turmeric, and the whole dried red chilli. Cook for a few minutes, stirring frequently to toast the spices.
5. Step 5: Stir in the tomato purée and cook for one more minute to deepen the flavor.
6. Step 6: Add the drained lentils to the pan and mix well to coat them evenly with the spices and tomato mixture.
7. Step 7: Pour in the coconut milk and 850ml of water. Bring the mixture to a boil, stirring occasionally to prevent sticking.
8. Step 8: Reduce the heat to a simmer and cook uncovered for about 30 minutes, or until the lentils are soft and the dhal is soupy.
9. Step 9: Remove the dried red chilli and discard. Season generously with salt to taste.
10. Step 10: Serve hot, garnished with coriander leaves, sliced ginger, sliced green chilli, and a drizzle of sunflower oil.

Tips & Variations

• For extra heat, chop the dried red chilli and cook it with the spices instead of leaving it whole.
• Add a squeeze of lime juice just before serving to brighten the flavors.
• If you prefer a thicker dhal, reduce the water slightly or cook a bit longer uncovered.
• Swap sunflower oil for coconut oil for a richer coconut flavor.

Storage

Let the dhal cool completely before transferring it to airtight containers. It will keep in the fridge for up to 3 days or freeze well for up to 3 months. To reheat, thaw if frozen, then warm gently in a pan over low heat, adding a splash of water if needed to loosen the texture.

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 best as they cook quickly and become soft and creamy. Other lentils like green or brown will take longer to cook and won’t break down as much, giving a different texture.

Do I have to use curry leaves?

Curry leaves add a unique aroma and flavor, but if you can’t find them, you can omit them without drastically changing the dish. The other spices will still create a delicious dhal.

One-Pan Coconut Lentil Dhal Recipe

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★★★★★

5 from 129 reviews

• Author: Hailey
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This One-pan Coconut Dhal is a comforting and flavorful vegan lentil stew infused with fragrant spices and creamy coconut milk. Made in a single pan, it’s simple to prepare and ideal for a nourishing meal that can be enjoyed fresh or frozen for later. The dish balances mildly spiced lentils with the richness of coconut milk and a fresh garnish of coriander, ginger, and green chilli for a delightful taste experience.

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Ingredients

Scale 1x2x3x

Lentils and Base

• 300g red lentils
• 2 tbsp sunflower oil, plus extra for drizzling
• 2 onions, finely sliced
• 4 garlic cloves, crushed or finely chopped
• Thumb-sized piece of ginger, finely chopped

Spices and Flavoring

• 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
• 1 tbsp tomato purée

Liquids

• 400g can coconut milk
• 850ml water

To Serve

• Coriander leaves, sliced ginger and sliced green chilli
• Sunflower oil for drizzling

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Instructions

1. Prep the Lentils: Rinse the red lentils under cold water until the water runs clear to remove excess starch and any impurities, then drain well.
2. Cook the Onions: Heat 2 tablespoons of sunflower oil in a large, shallow pan over low heat. Add the finely sliced onions and cook gently for about 10 minutes until they begin to brown, adding a little more oil if the pan looks dry.
3. Add Garlic and Ginger: Stir in the crushed garlic cloves and finely chopped ginger, cooking for another 30 seconds to release their aromas.
4. Add Spices and Tomato Purée: Scatter in the curry leaves if using, then add mustard seeds, cumin seeds, coriander powder, turmeric, and the whole dried red chilli. Cook the spices together for a few minutes, stirring to prevent burning. Stir in the tomato purée and cook for an additional minute.
5. Combine Lentils and Liquids: Add the rinsed lentils to the pan, stirring well to coat them with the spiced onion mixture. Pour in the canned coconut milk followed by 850ml of water, stirring to combine everything evenly.
6. Simmer the Dhal: Bring the mixture to a boil over medium-high heat while stirring occasionally, then reduce the heat to low and simmer gently for about 30 minutes. Cook until the lentils are soft and the dhal has a soupy consistency.
7. Finish and Season: Remove and discard the whole dried chilli. Season the dhal generously with salt according to taste. If you prefer, allow the dhal to cool and freeze in portions or as one batch for future meals.
8. Reheat and Serve: When ready to eat, reheat the dhal gently in a pan on low heat, adding more water if necessary to loosen the texture. Serve topped with fresh coriander leaves, thinly sliced ginger, sliced green chilli, and a drizzle of sunflower oil for extra flavor.

Notes

• Rinsing lentils removes excess starch and improves texture.
• The dried red chilli adds mild heat—remove before serving unless you prefer spiciness.
• This dhal freezes well; cool completely before freezing and reheat gently with added water.
• Adjust seasoning after cooking, as coconut milk can slightly mellow saltiness.
• For extra protein, serve with rice or flatbread.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian

Keywords: coconut dhal, red lentils recipe, one-pan meal, vegan dhal, Indian lentil stew, easy lentil recipe