Description
A comforting and flavorful one-pan coconut dhal made with red lentils simmered in a fragrant blend of spices, coconut milk, and curry leaves. This easy-to-make, creamy dhal is perfect as a hearty vegetarian meal, served with fresh coriander, ginger, and green chilli for added zest.
Ingredients
Scale
Main 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
- 850ml water
To Serve
- Coriander leaves
- Sliced ginger
- Sliced green chilli
Instructions
- Prepare the Lentils: Rinse the red lentils thoroughly under cold water until the water runs clear, then drain them well to remove excess starch and impurities.
- 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 start to brown, adding a little more oil if the pan appears dry to prevent sticking.
- Add Garlic and Ginger: Mix in the crushed garlic cloves and finely chopped ginger, cooking for a further 30 seconds to release their aromas without burning.
- Toast the Spices and Curry Leaves: Add the optional curry leaves, mustard seeds, cumin seeds, coriander powder, turmeric, and the whole dried red chilli. Cook the mixture for a few minutes, stirring regularly until the spices are fragrant and well blended.
- Add Tomato Purée: Stir in the tablespoon of tomato purée and cook for an additional minute to deepen the flavors.
- Incorporate Lentils and Liquids: Add the drained lentils to the pan, stirring to coat them with the spiced mixture. Pour in the coconut milk and 850ml of water, stirring well to combine all ingredients evenly.
- Simmer the Dhal: Bring the mixture to a boil, stirring occasionally to prevent sticking. Reduce the heat to a simmer and cook uncovered for about 30 minutes, until the lentils become soft and the dhal develops a soupy consistency.
- Finish and Season: Remove and discard the whole dried red chilli. Season the dhal generously with salt according to taste.
- Serve: Spoon the dhal into bowls, garnish with fresh coriander leaves, sliced ginger, and sliced green chilli. Drizzle a little extra sunflower oil over the top for added richness.
- Storage and Reheating: Allow the dhal to cool before freezing in portions or in a single container. When ready to eat, defrost completely and reheat gently in a pan over low heat, adding water if needed to loosen the consistency.
Notes
- For a milder version, omit the dried red chilli and green chilli garnish.
- This dhal freezes well and can be prepared ahead for quick meals.
- If you prefer a thicker consistency, reduce the amount of water slightly.
- Serve with basmati rice or warm naan for a complete meal.
- The curry leaves add authentic flavor but can be omitted if unavailable.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: one-pan coconut dhal, red lentil curry, vegetarian dhal, coconut milk lentils, easy Indian dhal recipe, stovetop dhal
