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.
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
For Serving
- Coriander leaves, sliced
- Sliced ginger
- Sliced green chilli
Instructions
- Prepare the Lentils: Rinse the red lentils thoroughly under running water until the water runs clear, then drain well to remove any 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, stirring occasionally, until they start to brown. Add a little extra oil if the pan looks dry.
- Add Aromatics: Stir in the crushed garlic and finely chopped ginger and cook for an additional 30 seconds to release their flavors.
- 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.
- Incorporate Tomato Purée: Stir in the tablespoon of tomato purée and cook for another minute to rest and develop the spice mixture.
- 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.
- 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.
- Season and Finish: Remove and discard the whole dried red chilli. Season the dhal generously with salt to taste.
- 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.
- 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
