Lentil Curry (Dal) with Coconut Milk

Introduction

Lentil Curry (Dal) with Coconut Milk is a wholesome, comforting, and aromatic dish rooted in Indian cuisine, with influences from South Indian and Sri Lankan cooking. The earthy richness of lentils meets the creamy smoothness of coconut milk, while layers of spices—like cumin, turmeric, coriander, and ginger—create a warming and deeply flavorful dish.

This recipe is hearty, vegan-friendly, and naturally gluten-free, making it suitable for almost every diet. It’s also budget-friendly, nutrient-dense, and packed with protein and fiber, making it both nourishing and satisfying.

Why I Love This Recipe

I love this recipe because it embodies comfort food at its healthiest. Lentils provide plant-based protein and a creamy texture when simmered, while coconut milk adds a subtle sweetness and velvety body that balances the spices beautifully. The fragrance of simmering onions, garlic, ginger, and spices fills the kitchen, making it as much an experience as it is a meal.

It’s also extremely versatile—you can make it mild or spicy, creamy or light, thick or soupy depending on your preference. It’s one of those dishes you can cook once and enjoy for multiple meals with rice, naan, or even as a soup.

Why It’s a Must-Try Dish

• Wholesome and Nourishing: Packed with protein, fiber, vitamins, and minerals.
• Comfort in a Bowl: Creamy, rich, and perfectly spiced.
• Adaptable: Works with red, yellow, or green lentils; easy to make with pantry staples.
• Diet-Friendly: Naturally vegan, gluten-free, and dairy-free.
• Meal Prep Friendly: Stores well in fridge/freezer for busy weeknights.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Calories per Serving: ~310 kcal
• Course: Main Course
• Cuisine: Indian / South Asian

Ingredients

For the Curry:

• 1 ½ cups red lentils (masoor dal) or yellow lentils (toor dal/moong dal), rinsed
• 1 tablespoon coconut oil (or vegetable oil)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 medium tomatoes, chopped (or 1 cup canned tomatoes)
• 1 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 1 teaspoon cumin seeds (or ground cumin)
• 1 teaspoon garam masala
• ½ teaspoon red chili powder (adjust to taste)
• 4 cups vegetable broth (or water)
• 1 cup full-fat coconut milk
• Salt, to taste

For Garnish:

• Fresh cilantro, chopped
• Lemon or lime wedges

Step-by-Step Preparation Method

Step 1: Prepare the Lentils

1. Rinse lentils under cold water until the water runs clear. Set aside.

Step 2: Cook the Base

1. Heat coconut oil in a large pot over medium heat.
2. Add cumin seeds (if using) and let them sizzle for 30 seconds.
3. Add onions and sauté until golden brown (5–7 minutes).
4. Stir in garlic and ginger, cooking for another minute until fragrant.

Step 3: Add Spices and Tomatoes

1. Add turmeric, coriander, garam masala, and chili powder. Stir for 30 seconds to toast the spices.
2. Add chopped tomatoes and cook until they break down into a sauce (5–7 minutes).

Step 4: Simmer the Lentils

1. Add rinsed lentils and vegetable broth.
2. Stir well, bring to a boil, then reduce heat to low.
3. Simmer for 20–25 minutes until lentils are tender and the curry thickens. Stir occasionally to prevent sticking.

Step 5: Add Coconut Milk

1. Stir in coconut milk and simmer for another 5 minutes.
2. Taste and adjust seasoning with salt.

Step 6: Finish and Serve

1. Garnish with fresh cilantro.
2. Serve hot with rice, naan, or as a hearty soup.

How to Serve

• Traditionally served with steamed basmati rice or jeera rice (cumin rice).
• Pairs beautifully with naan, roti, or parathas.
• Serve with a side of mango chutney, pickles, or papadums for an authentic touch.
• A squeeze of fresh lemon or lime enhances the flavors.

Recipe Tips

• Use red lentils for a creamy texture, or green/brown lentils for a chunkier bite.
• Stir often while simmering to prevent lentils from sticking to the bottom.
• For extra flavor, add a tadka (tempering) of fried mustard seeds, curry leaves, and dried red chilies on top just before serving.
• Use full-fat coconut milk for richness, or light coconut milk for a lighter version.

Variations

• Spicy Lentil Curry: Add fresh green chilies or extra red chili powder.
• Vegetable Dal: Add carrots, zucchini, bell peppers, or spinach for a nutrient boost.
• Creamy Tomato Dal: Use more tomatoes and less coconut milk for a tangier flavor.
• Thai-Inspired Dal: Add lemongrass, lime leaves, and Thai curry paste for fusion flavors.
• Protein Boost: Stir in chickpeas or tofu for extra protein.

Freezing and Storage

• Refrigeration: Store in airtight containers for up to 4 days.
• Freezing: Freeze in portions for up to 3 months. Reheat gently on the stove with a splash of water or broth.
• Meal Prep Tip: Freeze cooked lentils separately from coconut milk, then stir in coconut milk while reheating for best texture.

Special Equipment Needed

• Large pot or Dutch oven
• Wooden spoon or ladle
• Measuring cups and spoons

Conclusion

Lentil Curry (Dal) with Coconut Milk is the ultimate comfort food that’s healthy, hearty, and full of flavor. It combines creamy lentils, warming spices, and rich coconut milk into a dish that’s both nourishing and indulgent. Easy to prepare, highly customizable, and perfect for meal prep, this curry is a must-try recipe for anyone who loves wholesome, home-cooked meals.

Serve it with rice or bread, enjoy it fresh or from the freezer, and experience how a humble bowl of lentils can be transformed into something extraordinary.

Print Recipe

Lentil Curry (Dal) with Coconut Milk

Author: admin Cuisine: Indian / South Asian Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 35 mins Total Time 50 mins

Servings: 6 Calories: 310kcal

Description

Lentil Curry (Dal) with Coconut Milk is a wholesome, comforting, and aromatic dish rooted in Indian cuisine, with influences from South Indian and Sri Lankan cooking.

Ingredients

Scale

1/2x 1x 2x 3x

For the Curry:

• 1 ½ cups red lentils (masoor dal)
• 1 tablespoon coconut oil (or vegetable oil)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 medium tomatoes, chopped (or 1 cup canned tomatoes)
• 1 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 1 teaspoon cumin seeds (or ground cumin)
• 1 teaspoon garam masala
• ½ teaspoon red chili powder (adjust to taste)
• 4 cups vegetable broth (or water)
• 1 cup full-fat coconut milk
• Salt, to taste

For Garnish:

• Fresh cilantro, chopped
• Lemon or lime wedges

Instructions

1. Step 1: Prepare the Lentils: Rinse lentils under cold water until the water runs clear. Set aside.
2. Step 2: Cook the Base: Heat coconut oil in a large pot over medium heat. Add cumin seeds (if using) and let them sizzle for 30 seconds. Add onions and sauté until golden brown (5–7 minutes). Stir in garlic and ginger, cooking for another minute until fragrant.
3. Step 3: Add Spices and Tomatoes: Add turmeric, coriander, garam masala, and chili powder. Stir for 30 seconds to toast the spices. Add chopped tomatoes and cook until they break down into a sauce (5–7 minutes).
4. Step 4: Simmer the Lentils: Add rinsed lentils and vegetable broth. Stir well, bring to a boil, then reduce heat to low. Simmer for 20–25 minutes until lentils are tender and the curry thickens. Stir occasionally to prevent sticking.
5. Step 5: Add Coconut Milk: Stir in coconut milk and simmer for another 5 minutes. Taste and adjust seasoning with salt.
6. Step 6: Finish and Serve: Garnish with fresh cilantro. Serve hot with rice, naan, or as a hearty soup.

Keywords: Lentil Curry (Dal) with Coconut Milk