One-Pan Coconut Lentil Dhal Recipe

Introduction

One-pan coconut dhal is a comforting and flavorful dish made with red lentils simmered in coconut milk and aromatic spices. This simple, creamy dhal is perfect for a cozy weeknight meal and requires minimal cleanup thanks to the single-pan method.

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 the water runs clear, then drain well.
2. Step 2: Heat 2 tablespoons of sunflower oil in a large, shallow pan over low heat. Cook the sliced onions for about 10 minutes, stirring occasionally, until they start to brown. Add more oil if the pan becomes too dry.
3. Step 3: Add the crushed garlic and chopped ginger to the pan and cook for another 30 seconds until fragrant.
4. Step 4: Scatter in the curry leaves if using, then add the mustard seeds, cumin seeds, coriander powder, turmeric, and the whole dried red chilli. Cook for a few minutes, stirring frequently to prevent burning.
5. Step 5: Stir in the tomato purée and cook for one more minute to deepen the flavors.
6. Step 6: Add the drained lentils to the pan and stir well to coat them evenly with the spice mixture.
7. Step 7: Pour in the coconut milk and 850ml of water. Bring the mixture to a boil, stirring occasionally.
8. Step 8: Reduce the heat to a simmer and cook gently for about 30 minutes, stirring now and then, until the lentils are soft and the dhal is creamy and soupy.
9. Step 9: Remove the whole dried chilli and discard. Season generously with salt to taste.
10. Step 10: Serve hot with a sprinkling of fresh coriander leaves, sliced ginger, and sliced green chilli. Drizzle a little extra sunflower oil over the top if you like.

Tips & Variations

• For a vegan version, ensure your tomato purée contains no animal products and use sunflower oil or any plant oil you prefer.
• If you like it spicier, finely chop the dried red chilli instead of removing it whole, or add extra fresh chilli when serving.
• Add chopped fresh spinach or kale in the last 5 minutes of cooking for added greens.
• Use red lentils for quick cooking and soft texture, but yellow lentils can be substituted with longer simmering time.

Storage

Cool the dhal completely before storing it in an airtight container in the refrigerator for up to 3 days. This dhal also freezes well; store in portions or a large container in the freezer for up to 3 months. To reheat, thaw fully and warm gently in a pan over low heat, adding a little water if the dhal has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dhal without curry leaves?

Yes, curry leaves are optional and mostly add aroma and a subtle flavor. The dhal will still taste delicious without them.

What can I serve with this one-pan coconut dhal?

This dhal pairs beautifully with basmati rice, naan bread, or chapati for a complete meal. You can also serve it alongside roasted vegetables or a fresh salad for extra variety.

One-Pan Coconut Lentil Dhal Recipe

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★★★★★

5 from 74 reviews

• Author: Ethan
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting and flavorful one-pan coconut dhal made with red lentils simmered in aromatic spices and creamy coconut milk. This easy-to-make dish is perfect as a hearty meal or side, packed with vibrant Indian flavors and a touch of heat from dried red chili and fresh green chili. Ideal for a cozy dinner and suitable for freezing in portions for convenient future meals.

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Ingredients

Scale 1x2x3x

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

For Serving

• Coriander leaves, sliced
• Sliced ginger
• Sliced green chilli

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Instructions

1. Prepare the Lentils: Rinse the red lentils thoroughly under running water until the water runs clear, then drain well to remove any impurities.
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, stirring occasionally, until they start to brown. Add a little extra oil if the pan looks dry.
3. Add Aromatics: Stir in the crushed garlic and finely chopped ginger and cook for an additional 30 seconds to release their flavors.
4. Toast the Spices: Add the curry leaves (if using), mustard seeds, cumin seeds, coriander powder, turmeric, and the whole dried red chilli. Cook, stirring frequently, for a few minutes until the spices become fragrant.
5. Incorporate Tomato Purée: Stir in the tablespoon of tomato purée and cook for another minute to rest and develop the spice mixture.
6. Add Lentils and Liquids: Add the rinsed lentils to the pan and stir well to coat them evenly with the spice mixture. Pour in the coconut milk and 850ml of water.
7. Simmer the Dhal: Bring the mixture to a boil, stirring occasionally to prevent sticking. Reduce the heat and let it simmer gently for about 30 minutes, or until the lentils are cooked through and the consistency is soft and soupy.
8. Season and Finish: Remove and discard the whole dried red chilli. Season the dhal generously with salt to taste.
9. Serve: Spoon the dhal into bowls and garnish with a sprinkling of fresh coriander leaves, sliced ginger, and sliced green chilli. Drizzle with a little extra sunflower oil for richness.
10. Storage: Allow to cool completely before freezing in portions or as one batch in a large container. To reheat, defrost thoroughly and warm gently on the stovetop, adding water if necessary to loosen the consistency.

Notes

• You can omit the dried red chilli or fresh green chilli if you prefer a milder dhal.
• Adding curry leaves is optional but adds an authentic depth of flavor.
• This dhal freezes very well and can be a convenient make-ahead meal option.
• Adjust water quantity if you prefer thicker or thinner dhal consistency.
• Use fresh ginger and garlic for the best flavor impact.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: coconut dhal, red lentils, Indian dhal recipe, one-pan dhal, coconut milk lentils, vegetarian Indian dish, easy dhal recipe