Description
This comforting Coconut Dal is a flavorful and creamy Indian-inspired lentil stew made with red lentils simmered in coconut milk, spices, and tomatoes. Enhanced with aromatic garlic, ginger, and garam masala, it’s a hearty, nutritious dish perfect for a cozy meal. Served with roti and garnished with yoghurt, coriander, and fried shallots, it balances rich and fresh flavors for an easy, satisfying dinner.
Ingredients
Scale
Dal and Spices
- 1½ cups (375 g) dried red lentils
- 1 tsp sweet paprika
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp garam masala (or curry powder)
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 tbsp sugar (any type)
Aromatics and Liquids
- 2 tbsp coconut oil (or any other oil of choice)
- 1 onion, finely diced
- 1 tbsp finely chopped garlic
- 1 tbsp finely chopped ginger
- 3 cups (750 ml) vegetable stock (gluten-free if needed)
- 1 cup (250 ml) coconut milk
- 200 g (7 oz) canned diced tomatoes
Final Additions and Garnishes
- 2 cups (100 g) baby spinach leaves
- Plain yoghurt, to serve
- ¼ bunch coriander (cilantro), finely chopped
- Crispy fried shallots (optional, available at Asian grocery stores)
- 4 store-bought roti breads (optional)
- Lemon wedges, for squeezing
Instructions
- Rinse the lentils: Place the lentils in a fine-mesh sieve and rinse them under running water until the water runs clear to remove any dirt or debris.
- Cook the onion, garlic, and ginger: Heat the coconut oil in a deep, heavy-based frying pan over medium heat. Add the diced onion and cook for 2–3 minutes until softened. Then add the garlic and ginger, cooking for an additional 1 minute to release their aromas.
- Add the lentils and spices: Stir in the sweet paprika, turmeric, cumin, and garam masala with the softened aromatics. Immediately add the rinsed lentils, vegetable stock, coconut milk, canned diced tomatoes, salt, pepper, and sugar.
- Simmer the dal: Stir well to combine all ingredients. Bring to a gentle simmer over medium heat and cook uncovered for about 20 minutes, stirring occasionally, until the lentils are tender and the dal has thickened.
- Add the spinach: Stir through the baby spinach leaves and cook just until they have wilted. Remove the pan from the heat promptly to keep the spinach vibrant and fresh.
- Serve: Spoon the dal into bowls. Garnish with a swirl of plain yoghurt, freshly chopped coriander, and crispy fried shallots if using. Serve with flaky roti breads and lemon wedges for squeezing over for a bright finish.
Notes
- Use gluten-free vegetable stock if you need to keep the recipe gluten-free.
- You can substitute garam masala with curry powder if preferred.
- Store-bought roti adds an easy bread accompaniment to soak up the dal.
- Crispy fried shallots add a delicious crunch but are optional.
- Adjust the seasoning with salt, sugar, and lemon juice to balance flavors to your taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: coconut dal, red lentil stew, vegetarian Indian recipe, coconut milk dal, easy dal recipe, Indian lentil curry
