Description
A comforting and flavorful Coconut Dal recipe featuring red lentils cooked in a rich blend of coconut milk, vegetable stock, and aromatic spices. Enhanced with spinach, fresh coriander, and optional crispy shallots, this dish is perfect served with roti and a dollop of plain yoghurt for a wholesome, satisfying meal.
Ingredients
Scale
Dal Base
- 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 (or 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)
Additional Ingredients
- 100 g baby spinach leaves
- Plain yoghurt, to serve
- ¼ bunch coriander (cilantro), finely chopped, to serve
- Crispy fried shallots (optional), for garnish
- 4 store-bought roti breads (optional), to serve
- Lemon wedges, for squeezing
Instructions
- Rinse the lentils: Place the lentils in a fine-mesh sieve and rinse under running water until the water runs clear, removing any impurities.
- 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 chopped garlic and ginger and cook for an additional 1 minute to release their aromas.
- Add the lentils and spices: Stir in the sweet paprika, ground turmeric, ground cumin, and garam masala, mixing well to coat the onion mixture with the spices. Immediately add the rinsed lentils to the pan.
- Add liquids and seasonings: Pour in the vegetable stock, coconut milk, and canned diced tomatoes. Season with sea salt flakes, freshly cracked black pepper, and sugar. Stir everything together to combine evenly.
- Simmer the dal: Bring the mixture to a gentle simmer, then cook uncovered for about 20 minutes, stirring occasionally to prevent sticking, until the lentils have softened and the dal thickens slightly.
- Incorporate the spinach: Add the baby spinach leaves to the pan and stir through until just wilted, then remove the pan from the heat to preserve the spinach’s vibrant color and nutrients.
- Serve the Coconut Dal: Spoon the dal into bowls and serve with a swirl of plain yoghurt, freshly chopped coriander, optional crispy fried shallots, flaky roti breads on the side, and a wedge of lemon to squeeze over just before eating for a fresh, tangy finish.
Notes
- Note 1: Using canned diced tomatoes adds a balanced acidity and texture, enhancing the depth of flavor in the dal.
- Note 2: Roti breads are optional but recommended for an authentic experience and to scoop up the dal easily.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Keywords: Coconut Dal, Red Lentils, Indian Vegetarian Recipe, Comfort Food, Coconut Milk Dal, Healthy Lentil Curry
