One-Pan Coconut Dhal Recipe

Introduction

This one-pan coconut dhal is a comforting and flavorful dish that’s both simple to prepare and deeply satisfying. With creamy coconut milk and a blend of warm spices, it’s perfect for a cozy weeknight meal or meal prep.

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 red 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. Add the sliced onions and cook gently for about 10 minutes, stirring occasionally, until they begin to brown. Add more oil if the pan looks dry.
3. Step 3: Add the crushed garlic and chopped ginger to the pan, cooking for another 30 seconds until fragrant.
4. Step 4: Stir in the curry leaves (if using), mustard seeds, cumin seeds, coriander powder, turmeric, and the whole dried red chilli. Cook for a few minutes to toast the spices, then add the tomato purée and cook for an additional minute.
5. Step 5: Add the drained lentils to the pan, stirring well to coat them in the spiced onion mixture.
6. Step 6: Pour in the coconut milk and 850ml of water. Bring the mixture to a boil while stirring occasionally.
7. Step 7: Reduce the heat to a simmer and cook gently for about 30 minutes, stirring occasionally, until the lentils are soft and the mixture is soupy.
8. Step 8: Remove and discard the whole dried chilli. Season the dhal generously with salt to taste.
9. Step 9: Serve topped with coriander leaves, sliced ginger, and sliced green chilli, and drizzle with a little extra sunflower oil for extra richness.

Tips & Variations

• For a milder dish, remove the dried chilli before serving, or swap it for a smaller one.
• If you prefer a thicker dhal, reduce the water slightly or cook longer to allow more liquid to evaporate.
• Try adding spinach or kale during the last 5 minutes of cooking for extra greens.
• Curry leaves add authentic flavor but can be omitted if unavailable without affecting the overall dish.

Storage

Allow the dhal to cool completely, then store it in an airtight container in the fridge for up to 3 days. It also freezes well in portions or as one batch for up to 3 months. To reheat, thaw completely and warm gently in a pan over low heat, adding a little water if needed to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this recipe?

This recipe works best with red lentils as they cook quickly and break down to create a creamy texture. Other lentils like green or brown will take longer to cook and won’t break down as much, resulting in a different texture.

Is it necessary to use curry leaves?

Curry leaves add a distinctive flavor but are optional. If you don’t have them, you can still make a delicious dhal without; the other spices will shine through perfectly well.

One-Pan Coconut Dhal Recipe

Print Recipe

★★★★★

4.6 from 83 reviews

This hearty one-pan coconut dhal recipe combines red lentils with aromatic spices, creamy coconut milk, and fresh herbs for a comforting and flavorful vegetarian meal. Perfect for a nourishing weeknight dinner, this dish is cooked in a single pan, making it easy to prepare and clean up. Mildly spiced and rich in texture, it pairs beautifully with rice or flatbreads and can be frozen in portions for convenient future meals.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 300g red lentils
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp turmeric
• 1 dried red chilli (left whole)

Fresh Ingredients

• 2 onions, finely sliced
• 4 garlic cloves, crushed or finely chopped
• Thumb-sized piece of ginger, finely chopped
• 5 curry leaves (optional)
• Coriander leaves, sliced ginger and sliced green chilli, to serve

Liquids & Others

• 2 tbsp sunflower oil, plus extra for drizzling
• 1 tbsp tomato purée
• 400g can coconut milk
• 850ml water

Instructions

1. Prepare lentils: Rinse the red lentils under cold running water until the water runs clear to remove excess starch, then drain thoroughly to ensure a clean base for cooking.
2. Sauté onions: Heat 2 tablespoons of sunflower oil in a large, shallow pan over low heat. Add the finely sliced onions and cook gently for 10 minutes until they start to brown, adding more oil if the pan appears dry to prevent sticking.
3. Add garlic, ginger, and spices: Stir in the crushed garlic and finely chopped ginger, cooking for about 30 seconds until aromatic. Then add curry leaves if using, followed by mustard seeds, cumin seeds, coriander powder, turmeric, and the whole dried red chilli. Cook the spices for a few minutes to deepen their flavor before stirring in the tomato purée and cooking for one more minute.
4. Combine lentils and liquids: Mix the rinsed lentils into the pan, ensuring they are well coated with the spiced onion mixture. Pour in the coconut milk and 850ml of water, then bring the mixture to a boil while stirring occasionally to prevent sticking.
5. Simmer to cook: Reduce the heat to a simmer and cook uncovered for about 30 minutes until the lentils are soft and the dhal is soupy. Stir occasionally to avoid burning and ensure even cooking.
6. Finish and season: Remove and discard the whole dried red chilli. Generously season the dhal with salt to taste. Optionally, you can drizzle a little more sunflower oil over the top for added richness.
7. Serve and garnish: Serve the coconut dhal hot, garnished with freshly sliced coriander leaves, julienned ginger, and sliced green chilli for a fresh, vibrant finish. It pairs well with rice, flatbreads, or as a comforting stew on its own.
8. Storage: Allow the dhal to cool completely before freezing in portions or as a whole batch in a large airtight container. To reheat, thaw fully and warm gently in a pan over low heat, adding extra water if necessary to loosen the consistency.

Notes

• Optional curry leaves add authentic flavor but can be omitted if unavailable.
• Adjust the heat by adding or omitting the dried and fresh chillies according to your preference.
• This dhal freezes well; be sure to cool it completely before freezing to preserve texture and flavor.
• Use gluten-free tomato purée to keep this dish gluten-free.
• For a richer texture, stir in a little more coconut milk before serving.
• Serve with rice, naan, or chapati to complete the meal.

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