Coconut Dhal
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.
4 Servings
Ingredients
- 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
Instructions
Rinse the Lentils:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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.