Coconut Dhal

This creamy coconut dhal with red lentils, coconut milk, and warm spices makes a cozy, one-pot vegan meal. Perfect for chilly nights!

this Recipe

You know those recipes that just stick with you? The ones you end up craving out of nowhere? That’s this coconut dhal for me.

The first time I made it, I was in the middle of a major pantry cleanout. You know, one of those “I really need to stop hoarding lentils” moments. I had a bag of red lentils just sitting there, some coconut milk shoved to the back of the shelf, and a craving for something warm and cozy.

I tossed it all together on a whim, and…wow. The creaminess, the hint of spice, the way it just hugged the rice I served it with—it felt like comfort food, but not in a heavy way. Now it’s one of those meals I turn to when I need something simple but still packed with flavor. And honestly? It’s even better the next day.

Why You’ll Love This Coconut Dhal Recipe?

This dish has so much going for it. Let me break it down for you:

• One Pot Wonder: Everything happens in a single pot, so clean-up’s a breeze.
• Rich & Creamy: That coconut milk? Total game-changer for the texture.
• Budget-Friendly: Lentils and spices? Super affordable staples!
• Vegan & Naturally Gluten-Free: Plant-based and cozy.
• Meal Prep Perfection: Leftovers taste even better, trust me.

Ingredient Notes:

Let’s talk about what makes this dhal sing:

• Red Lentils: They cook quickly and break down into a creamy texture without needing much effort.
• Coconut Milk: Full-fat coconut milk makes this extra rich. You could use lite, but the creaminess is worth it.
• Garlic & Ginger: These two are the flavor power duo here. Fresh makes a huge difference.
• Curry Leaves: If you can find them, they add a subtle earthy note. If not, no stress—the dish still rocks without them.
• Cumin, Turmeric & Mustard Seeds: Essential for that warm, slightly smoky base.
• Tomato Purée: Adds a little acidity to balance all the creaminess.
• Chili (Optional): Just enough heat without overpowering.

Pro Tip: Always rinse your lentils first—it helps them cook evenly and removes excess starch.

How To Make Coconut Dhal?

Step 1: Prep the Lentils
Start by giving your red lentils a good rinse under cold water until the water runs clear. This helps avoid a mushy texture.

Step 2: Build the Flavor Base
Heat the oil in a large pot. Toss in the sliced onions and let them cook low and slow. You want them golden, not just soft—flavor magic happens here.

Then add your garlic, ginger, and spices—cumin, mustard seeds, turmeric, and coriander. Let everything toast for a minute or two. Your kitchen will smell amazing at this point.

Step 3: Add the Lentils & Liquids
Stir in the tomato purée, then the rinsed lentils. Make sure they’re fully coated in all those gorgeous spices.

Pour in the coconut milk and about 850ml of water. Give it a gentle stir and bring it to a boil.

Step 4: Let It Simmer
Once boiling, lower the heat and let the dhal bubble away for about 30 minutes. Stir occasionally to keep it from sticking. The lentils will break down and turn into this beautiful, creamy stew.

Step 5: Season & Serve
Remove the whole chili if you used one. Taste the dhal—add salt and adjust the spice level if you need to.

Serve it with chopped coriander, extra chili slices, and a drizzle of oil for that perfect finish.

Storage Options:

Coconut dhal makes awesome leftovers—seriously, it gets even better as the flavors mingle.

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months.
• Reheating: Gently reheat on the stovetop with a splash of water to loosen it back up.

Variations and Substitutions:

Want to switch it up? Here are some fun tweaks to make this recipe your own:

• Add Veggies: Try spinach, kale, or even sweet potatoes for extra heartiness.
• Lentil Swap: No red lentils? Yellow split peas work great too—just cook them a bit longer.
• Spice Level: Craving heat? Double up on the chili or add a pinch of red pepper flakes.
• Coconut-Free: You can swap the coconut milk for cashew cream or even oat milk for a nut-free version.

What to Serve with Coconut Dhal?

Coconut dhal pairs beautifully with all sorts of sides. Here are a few ideas:

• Rice: Steamed basmati or jasmine rice soaks up all that goodness.
• Flatbread: Serve with naan, roti, or pita bread for dipping.
• Crunchy Toppings: Toasted coconut flakes or roasted chickpeas add amazing texture.
• A Fresh Salad: A simple cucumber and tomato salad cuts through the richness.

Frequently Asked Questions:

Can I make this dhal spicy?

Yes! Add extra chili flakes or a second whole dried chili for more heat.

What’s the best way to thicken dhal?

Just simmer it longer uncovered—the lentils will break down further, thickening the dhal naturally.

Can I make this in a slow cooker?

Totally! Sauté the onions and spices first, then toss everything into the slow cooker and cook on low for 6-8 hours.

Coconut dhal has this magical way of turning simple ingredients into pure comfort. It’s cozy, wholesome, and perfect for any night when you just want to feel a bit taken care of. Give it a try—maybe even make a double batch so you have leftovers (trust me, you’ll thank yourself later).

So, what do you think? Have you made a version like this before? I’d love to hear how it turns out—drop a comment below!

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Coconut Dhal

Prep Time 10 minutes mins

Cook Time 45 minutes mins

This coconut dhal combines red lentils, creamy coconut milk, and warm spices for a cozy, one-pot vegan meal. Perfect with rice or flatbread, it's easy to prepare and ideal for meal prep. A comforting dish for any night of the week.

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4 Servings

Ingredients

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• 300 g red lentils
• 2 tablespoons sunflower oil plus extra for drizzling
• 2 medium onions finely sliced
• 4 garlic cloves crushed or finely chopped
• Thumb-sized piece of ginger finely chopped
• 5 curry leaves optional
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 dried red chili left whole
• 1 tablespoon tomato purée
• 400 g can coconut milk
• 850 ml water
• Salt to taste
• Fresh coriander leaves for garnish
• Sliced ginger and green chili for garnish

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Instructions

 

Rinse the Lentils:

1. Begin by rinsing the red lentils under cold running water until the water runs clear. This helps remove excess starch and prevents clumping during cooking. Set the rinsed lentils aside.

Sauté the Aromatics:

1. In a large, shallow pan, heat the sunflower oil over medium heat. Add the sliced onions and cook gently for approximately 10 minutes until softened and lightly browned. If the pan appears dry, add a small splash of oil.

Incorporate the Garlic, Ginger, and Spices:

1. Add the chopped garlic and ginger, cooking for 30 seconds until fragrant. Stir in the mustard seeds, cumin seeds, coriander powder, turmeric, and the optional curry leaves. Allow the spices to toast for 1-2 minutes, releasing their aromas.

Add Tomato Purée and Lentils:

1. Stir in the tomato purée and cook for another minute to enhance its depth of flavor. Then, add the rinsed lentils and ensure they are evenly coated with the spice mixture.

Simmer with Coconut Milk and Water:

1. Pour in the coconut milk and 850ml of water. Stir the mixture gently and bring it to a gentle boil. Reduce the heat to low and let the dhal simmer uncovered for approximately 30 minutes, stirring occasionally. The lentils should break down, creating a creamy texture.

Season and Finalize:

1. Once the lentils are tender, remove the whole chili if included. Season the dhal with salt according to your preference. If the dhal thickens too much, a small amount of water can be added to adjust the consistency.

Serve and Garnish:

1. Serve the coconut dhal warm, garnished with freshly chopped coriander, sliced ginger, and green chili. For a final touch, drizzle a small amount of oil over the top for added richness.

Notes

This coconut dhal is naturally gluten-free as written. However, always ensure the spices, especially curry powder and mustard seeds, are labeled gluten-free to avoid any cross-contamination. Serve with gluten-free rice or certified gluten-free flatbreads for a complete meal.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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