I adore this recipe because it turns simple pantry staples into something hearty and satisfying. The gentle heat from the spices, the creaminess of coconut milk, and the brightness from a squeeze of lemon at the end all come together perfectly. It’s wholesome, full of plant-based protein, and easy to make ahead or freeze for later. Plus, it pairs wonderfully with fluffy roti or rice for a complete meal.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1½ cups (375 g) dried red lentils 2 tbsp coconut oil (or any other oil of choice) 1 onion, finely diced 1 tbsp finely chopped garlic 1 tbsp finely chopped ginger 1 tsp sweet paprika 1 tsp ground turmeric 1 tsp ground cumin 1 tsp garam masala (or curry powder) 3 cups (750 ml) vegetable stock 1 cup (250 ml) coconut milk 200 g (7 oz) canned diced tomatoes 1 tsp sea salt flakes ½ tsp freshly cracked black pepper 1 tbsp sugar (any type) 2 cups (100 g) baby spinach leaves
I start by rinsing the red lentils in a fine-mesh sieve under running water until the water runs clear. This helps remove any excess starch and ensures a smoother texture.
In a deep frying pan, I heat the coconut oil over medium heat and add the diced onion. I cook it for about 2–3 minutes until softened. Then I add the garlic and ginger, cooking for another minute until fragrant.
I stir in the paprika, turmeric, cumin, and garam masala, letting the spices bloom for about 30 seconds before adding the rinsed lentils.
I pour in the vegetable stock, coconut milk, diced tomatoes, salt, pepper, and sugar, stirring everything together. I bring it to a gentle simmer and cook for about 20 minutes, stirring occasionally, until the lentils are soft and creamy.
Once the lentils are cooked, I stir through the baby spinach until just wilted, then remove the pan from the heat.
I serve the dal in bowls with a swirl of plain yoghurt, a sprinkle of coriander, crispy shallots, and warm roti on the side. I finish with a squeeze of lemon juice to brighten the flavors.
Servings and Timing
This recipe serves 4 people. The total preparation time is 30 minutes — just 5 minutes of prep and 25 minutes of cooking. I love how quickly it comes together while still feeling slow-cooked and comforting.
Variations
I sometimes add diced sweet potato or pumpkin for extra sweetness and texture. For a heartier meal, I stir in cooked chickpeas or serve the dal over basmati rice. If I want a spicier version, I add a pinch of chilli flakes or a chopped green chilli along with the spices. For a lighter version, I use light coconut milk instead of full-fat.
Storage/Reheating
I store leftover dal in an airtight container in the fridge for up to 2 days, or freeze it for up to 2 months. When reheating, I warm it gently on the stovetop with a splash of water or stock to loosen the consistency. It tastes even better the next day as the flavors deepen.
FAQs
What type of lentils work best for dal?
I like using red lentils because they cook quickly and break down into a smooth, creamy texture.
Can I use green or brown lentils instead?
Yes, but they take longer to cook and won’t be as creamy — the texture will be chunkier.
Is this recipe vegan?
Yes, it’s naturally vegan and dairy-free when served without yoghurt.
How can I make it spicier?
I add a pinch of cayenne pepper, chilli flakes, or a finely chopped fresh chilli for extra heat.
Can I make this ahead of time?
Absolutely. The flavors actually develop more as it sits, so it’s great to make the day before.
Can I use light coconut milk?
Yes, but the dal will be slightly less rich — it still tastes delicious.
What should I serve with coconut dal?
I love it with roti, naan, or steamed basmati rice. It’s also great alongside a cucumber raita or mango chutney.
How can I thicken the dal?
I simmer it uncovered for a few extra minutes until it reaches the desired consistency.
Can I add other vegetables?
Definitely — I often stir in diced zucchini, spinach, or kale for extra nutrition.
Can I freeze coconut dal?
Yes, it freezes beautifully for up to 2 months. I thaw it overnight in the fridge before reheating.
Conclusion
I love how this Coconut Dal transforms simple ingredients into a cozy, flavorful meal that’s both nourishing and comforting. The creamy coconut, warm spices, and tender lentils create a bowl of pure comfort that’s easy to make and impossible not to love. Whether I’m cooking for myself or feeding family and friends, this dish always feels satisfying and full of heart.
This Coconut Dal is a creamy, comforting, and nourishing dish made with red lentils simmered in coconut milk, tomatoes, and warm spices. It’s rich in flavor, quick to prepare, and perfect for weeknights — a wholesome, plant-based meal that pairs beautifully with rice or roti.
Total Time:30 minutes
Yield:4 servings
Ingredients
1½ cups (375 g) dried red lentils
2 tbsp coconut oil (or other cooking oil)
1 onion, finely diced
1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
1 tsp sweet paprika
1 tsp ground turmeric
1 tsp ground cumin
1 tsp garam masala (or curry powder)
3 cups (750 ml) vegetable stock
1 cup (250 ml) coconut milk
200 g (7 oz) canned diced tomatoes
1 tsp sea salt flakes
½ tsp freshly cracked black pepper
1 tbsp sugar (any type)
2 cups (100 g) baby spinach leaves
To Serve
Plain yoghurt
¼ bunch coriander (cilantro), finely chopped
Crispy fried shallots (optional)
4 store-bought roti breads (optional)
Lemon wedges, for squeezing
Instructions
Rinse the red lentils in a fine-mesh sieve under running water until the water runs clear to remove excess starch.
Heat coconut oil in a deep frying pan over medium heat. Add diced onion and cook for 2–3 minutes until softened.
Add garlic and ginger, cooking for another minute until fragrant.
Stir in paprika, turmeric, cumin, and garam masala, and cook for 30 seconds to bloom the spices.
Add the rinsed lentils, vegetable stock, coconut milk, diced tomatoes, salt, pepper, and sugar. Stir to combine.
Bring to a gentle simmer and cook for about 20 minutes, stirring occasionally, until the lentils are soft and creamy.
Stir through baby spinach until just wilted, then remove from heat.
Serve warm in bowls topped with a swirl of plain yoghurt, chopped coriander, crispy shallots, and lemon wedges. Pair with warm roti or steamed rice.
Notes
Add diced sweet potato or pumpkin for extra texture and sweetness.
Use light coconut milk for a lighter version.
For more spice, add chilli flakes, cayenne, or a chopped green chilli.
The dal thickens as it cools; add a splash of stock or water when reheating.
Freezes well for up to 2 months — thaw and reheat gently on the stove.
