One-Pan Coconut Lentil Dhal Recipe

Introduction

This one-pan coconut dhal is a comforting and flavorful dish packed with fragrant spices and creamy coconut milk. It’s simple to prepare and perfect for a hearty weeknight meal that feels both nourishing and indulgent.

Ingredients

• 300g red lentils
• 2 tbsp sunflower oil, plus extra for drizzling
• 2 onions, finely sliced
• 4 garlic cloves, crushed or finely chopped
• Thumb-sized piece of ginger, finely chopped
• 5 curry leaves (optional)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp turmeric
• 1 dried red chilli, left whole
• 1 tbsp tomato purée
• 400g can coconut milk
• Coriander leaves, sliced ginger, and sliced green chilli, to serve

Instructions

1. Step 1: Rinse the lentils under cold water until the water runs clear, then drain well.
2. Step 2: Heat 2 tablespoons of sunflower oil in a large, shallow pan over low heat. Add the sliced onions and cook gently for about 10 minutes until they begin to brown, adding a little more oil if the pan looks dry.
3. Step 3: Add the garlic and chopped ginger to the onions and cook for 30 seconds, stirring continuously to release their aroma.
4. Step 4: If using, scatter the curry leaves into the pan along with the mustard seeds, cumin seeds, coriander powder, turmeric, and the whole dried red chilli. Cook for a few minutes, stirring often, to toast the spices.
5. Step 5: Stir in the tomato purée and cook for an additional minute to deepen the flavors.
6. Step 6: Add the drained lentils to the pan, stirring well to coat them evenly in the spiced mixture.
7. Step 7: Pour in the coconut milk and 850ml of water. Bring the mixture to a boil, stirring occasionally to prevent sticking.
8. Step 8: Reduce the heat to a simmer and cook gently for about 30 minutes, or until the lentils are soft and the dhal is soupy. Stir occasionally during cooking.
9. Step 9: Remove and discard the whole dried chilli. Season the dhal generously with salt to taste.
10. Step 10: Serve the dhal hot, garnished with coriander leaves, sliced ginger, and sliced green chilli. Drizzle a little extra sunflower oil on top for added richness.

Tips & Variations

• For extra depth, toast the dry spices separately in a dry pan before adding them to the onions.
• Swap sunflower oil for coconut oil to enhance the tropical flavor.
• Add a squeeze of fresh lime juice at the end to brighten the dish.
• Use fresh green chilli instead of dried for a milder heat with bursts of flavor.
• This dhal pairs wonderfully with steamed basmati rice or warm naan bread.

Storage

Allow the dhal to cool completely before transferring it to airtight containers. It can be refrigerated for up to 3 days or frozen in portions for up to 3 months. When reheating, warm gently in a pan over low heat, adding a splash of water if the consistency is too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this recipe?

Red lentils work best as they break down into a creamy texture, but you can use yellow or split mung beans. Keep in mind cooking times may vary.

Is it necessary to include curry leaves?

Curry leaves add a subtle aromatic note, but they are optional. If you don’t have them, the dish will still be delicious with the other spices.