Ingredients

375 g dried red lentils

2 tbsp coconut oil, or any other oil of choice

1 onion, finely diced

1 tbsp finely chopped garlic

1 tbsp finely chopped ginger

1 tsp sweet paprika

1 tsp ground turmeric

1 tsp ground cumin

1 tsp garam masala (you can substitute with curry powder)

750 ml vegetable stock

250 ml coconut milk

200 g canned diced tomatoes

1 tsp sea salt flakes

½ tsp freshly cracked black pepper

1 tbsp sugar (any type)

100 g baby spinach leaves

Plain yoghurt

¼ bunch coriander (cilantro), finely chopped

Crispy fried shallots (optional), available at the supermarket or Asian grocery stores

4 store-bought roti breads (optional)

Lemon wedges, for squeezing

Instructions

Step 1: Rinse the lentils by placing them in a fine-mesh sieve and running water over them until the water runs clear.

Step 2: Heat the coconut oil in a deep, heavy-based frying pan over medium heat. Add the finely diced onion and cook for 2–3 minutes until softened.

Step 3: Add the chopped garlic and ginger to the pan and cook for another 1 minute until fragrant.

Step 4: Stir in the sweet paprika, turmeric, ground cumin, and garam masala. Immediately add the rinsed lentils, vegetable stock, coconut milk, diced tomatoes, sea salt, black pepper, and sugar. Stir to combine.

Step 5: Bring the mixture to a simmer and cook for about 20 minutes, stirring occasionally, until the lentils are tender and cooked through.

Step 6: Add the baby spinach leaves and stir them in until just wilted. Remove the pan from the heat.

Step 7: Serve the dal with a swirl of plain yoghurt, freshly chopped coriander, crispy fried shallots if using, flaky roti bread on the side, and a squeeze of fresh lemon juice.

Tips & Variations

For a richer flavor, toast the spices in the oil for a minute before adding the onion.

Substitute garam masala with curry powder if preferred for a slightly different spice profile.

Add a chopped chili for extra heat, or use spinach alternatives like kale or mustard greens.

Roti bread can be warmed in a dry pan or oven for a soft and flaky accompaniment.

FAQs

Can I use other types of lentils for this recipe?

Red lentils work best as they cook quickly and break down to create a creamy texture. Other lentils like brown or green require longer cooking and may not result in the same consistency.

Is this dish suitable for vegans?

Yes, Coconut Dal is vegan if you omit the plain yoghurt or use a plant-based alternative. It’s naturally dairy-free and full of plant-based ingredients.