Coconut Dal

Ingredients

• 300 g (1.5 cups)red lentils, washed and soaked
• 1.4 litres (6 cups)water
• 3 smallred onions, chopped
• 1 tbspginger, finely chopped
• 1/2 tspturmeric
• 1 can (400 ml)coconut milk
• 3 tbsprapeseed oil
• 1 and 1/2 tspcumin seeds
• 5dried red chillies
• to tastesalt
• 15 g (1/4 cup)fresh coriander, finely chopped

Instructions

1. 1

   Boil the lentils

   Put the washed, soaked lentils and water in a pot and bring to the boil.

2. 2

   Skim the surface

   Remove any scum that rises to the top.

3. 3

   Add coconut milk

   Stir in the turmeric, salt and coconut milk, then bring the mixture to a rolling boil.

4. 4

   Cook the aromatics

   Meanwhile, sauté the onions, ginger, cumin seeds and dried chillies in the rapeseed oil until slightly caramelised.

5. 5

   Combine the mixtures

   Add the onion and spice mixture to the lentils and stir.

6. 6

   Stir in coriander

   Add the chopped coriander and mix well.

7. 7

   Serve the dal

   Enjoy.

What is coconut dal?

Dal is a broad South Asian term for pulses and the dishes made with them. This version cooks red lentils with coconut milk, then finishes them with onions and whole spices sautéed separately.

The method pairs a soft, creamy lentil base with a more aromatic topping. Red lentils cook down readily, while the coconut milk rounds out their earthy flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 554 calories, 20g protein, 53g carbs, 29g fat.

Red lentils provide most of the carbohydrates and plant protein, while coconut milk and rapeseed oil contribute much of the fat. Serve a bowl with greens or salad alongside, and add rice or flatbread according to how substantial you want the meal to be.

The lentil and coconut base

Red lentils: washing and soaking them helps remove surface starch and gets them ready for the pot. They soften quickly and give the finished dal its thick texture.

Coconut milk: stir it in with the turmeric and salt, then bring everything to a rolling boil as directed. Shake or stir the can first if the cream and liquid have separated.

Build flavour in the pan

Onions and ginger: sauté them in the rapeseed oil until the onions are slightly caramelised. Give them time to soften and colour without letting the ginger scorch.

Whole spices: cook the cumin seeds and dried chillies with the onions so their flavour infuses the oil. The chillies are kept whole in the recipe, so their heat may be less pronounced than if chopped.

Watch the texture

Skimming: remove the scum as it appears on the lentil cooking water, before adding the coconut milk. This keeps the surface of the pot clear.

Doneness: the method does not give a cooking time, so use the lentils as your guide. They should be soft enough to blend into a thick, spoonable dal.

Season and finish

Salt: add it to taste with the turmeric and coconut milk, then check the seasoning again after the onion mixture has been stirred through.

Coriander: add it at the end and mix well to preserve its fresh, herbal flavour. Keep a little aside for a garnish if you like.

What to serve with coconut dal

Rice: a bowl of plain rice makes an easy base for the creamy dal and helps catch the sauce.

Flatbreads: serve with roti or naan for scooping. A simple cucumber salad or cooked greens can add a fresh contrast to the rich coconut milk.

Recipe notes & tips

• Wash the lentils until the water runs clearer before soaking them.
• Use a roomy pot so the lentils can come to the boil without bubbling over.
• Keep an eye on the onions as they caramelise, stirring to prevent the ginger from catching.
• Taste the dal after combining the lentils and onion mixture, then adjust the salt.
• For a milder bowl, remove the dried chillies before serving.

Variations

• Milder heat: use fewer dried chillies or leave them out.
• Extra greens: stir in spinach near the end and let it wilt.
• More fragrance: finish with a little extra chopped coriander.
• Rice pairing: serve over basmati rice for a more substantial meal.
• Thicker dal: simmer the cooked mixture until it reaches your preferred consistency.

Common mistakes to avoid

• Skipping the rinse: surface starch can make the dal overly gummy; wash the lentils before cooking.
• Letting the onions catch: burnt aromatics taste bitter; stir them and lower the heat if they darken too quickly.
• Adding too much salt early: seasoning is easier to judge once the onion mixture is in; taste again at the end.
• Leaving the pot unattended: lentils can foam as they boil; watch the pot and skim the surface.
• Overcooking the tempering: scorched cumin and ginger turn bitter; sauté until the onions are only slightly caramelised.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan or microwave until piping hot, adding a splash of water if the dal has thickened.

Frequently asked questions