Creamy Coconut Lentil Dal Recipe

Introduction

This creamy coconut lentil dal is a comforting and flavorful dish perfect for any day of the week. With fragrant spices and rich coconut milk, it offers a deliciously smooth texture and warming taste that’s easy to prepare at home.

Ingredients

• 1 cup red lentils (rinsed and drained)
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth (or water)
• 1 medium onion (finely chopped)
• 3 cloves garlic (minced)
• 1 tablespoon ginger (grated)
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon chili powder (adjust to taste)
• Salt and pepper (to taste)
• 2 tablespoons vegetable oil (or coconut oil)
• Juice of 1 lime
• Fresh cilantro (for garnish)

Instructions

1. Step 1: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
2. Step 2: Add the curry powder, turmeric, cumin, and chili powder to the pot. Stir well to coat the onions and cook for about 1 minute to release the spices’ aromas.
3. Step 3: Pour in the rinsed red lentils, coconut milk, and vegetable broth. Stir to combine, then bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes until the lentils are tender and the dal is creamy. Stir occasionally and add more broth or water if needed.
4. Step 4: Once cooked, stir in the lime juice and season with salt and pepper to taste.
5. Step 5: Serve the dal warm, garnished with fresh cilantro. It pairs wonderfully with steamed rice, naan, or enjoyed as a hearty soup.

Tips & Variations

• For extra heat, increase the chili powder or add a pinch of cayenne pepper.
• Use coconut oil instead of vegetable oil for a richer coconut flavor.
• Add diced tomatoes or spinach during simmering for extra nutrition and color.
• If you prefer a thinner dal, add more vegetable broth or water while cooking.

Storage

Store leftover dal in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally and adding a splash of water or broth to loosen if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this dal?

Red lentils work best as they cook quickly and become creamy, but yellow lentils (moong dal) can be a good substitute. Brown or green lentils aren’t recommended because they take longer to cook and don’t soften as much.

Is this recipe vegan and gluten-free?

Yes, this dal is naturally vegan and gluten-free, making it suitable for most dietary preferences. Just ensure your vegetable broth does not contain gluten if you have sensitivities.

Creamy Coconut Lentil Dal Recipe

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★★★★★

4.9 from 88 reviews

• Author: Julian
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This Creamy Coconut Lentil Dal is a comforting and flavorful Indian-inspired dish that combines protein-rich red lentils with aromatic spices and creamy coconut milk. Perfectly spiced with curry powder, turmeric, cumin, and a hint of chili, this dal is simmered to a luscious texture and finished with fresh lime juice and cilantro. Ideal as a hearty vegan main or a side dish, it pairs wonderfully with steamed rice or warm naan bread.

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Ingredients

Scale 1x2x3x

Dal and Liquids

• 1 cup red lentils (rinsed and drained)
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth (or water)

Aromatics and Spices

• 1 medium onion (finely chopped)
• 3 cloves garlic (minced)
• 1 tablespoon ginger (grated)
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1/2 teaspoon chili powder (adjust to taste)
• Salt and pepper (to taste)

Other Ingredients

• 2 tablespoons vegetable oil (or coconut oil)
• Juice of 1 lime
• Fresh cilantro (for garnish)

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Instructions

1. Sauté Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onion and sauté for about 5 minutes until the onion becomes translucent. Then, stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant and aromatic.
2. Add Spices: Mix the curry powder, turmeric, cumin, and chili powder into the pot. Stir thoroughly to coat the onions and garlic with the spices, cooking for approximately 1 minute to enhance their flavors.
3. Cook Lentils: Add the rinsed red lentils, coconut milk, and vegetable broth to the pot. Stir everything together to combine evenly. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 20-25 minutes, stirring occasionally. Add more broth or water if the dal becomes too thick before the lentils are tender and creamy.
4. Finish the Dal: When the lentils are fully cooked and the mixture is creamy, stir in the fresh lime juice. Season the dal with salt and pepper to taste, adjusting the flavors as needed.
5. Serve: Ladle the warm dal into bowls and garnish with freshly chopped cilantro. Serve immediately, ideally accompanied by steamed rice, naan, or enjoy it as a hearty soup.

Notes

• Adjust chili powder quantity to control the heat level according to your preference.
• If you prefer a thinner dal, add extra vegetable broth or water during simmering.
• You can substitute coconut milk with light coconut milk for a lower-fat version.
• This dal can be stored in the refrigerator for up to 3 days and reheated gently with a splash of water or broth.
• For added texture, garnish with toasted cumin seeds or fried onions.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Indian

Keywords: coconut lentil dal, vegan lentil curry, creamy dal recipe, Indian lentil soup, coconut milk dal, easy vegan dinner