One-Pan Coconut Dhal Recipe

Introduction

One-pan coconut dhal is a comforting, flavorful dish that combines creamy coconut milk with fragrant spices and tender red lentils. It’s easy to prepare in a single pan, making it perfect for a cozy weeknight meal full of rich, warming flavors.

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 the sunflower oil in a large, shallow pan over low heat. Add the sliced onions and cook gently for about 10 minutes until they start to brown, adding more oil if the pan becomes dry.
3. Step 3: Add the garlic and chopped ginger, cooking for 30 seconds more until fragrant.
4. Step 4: Scatter in the curry leaves if using, then add the mustard seeds, cumin seeds, coriander powder, turmeric, and the whole dried red chilli. Cook for a few minutes to toast the spices.
5. Step 5: Stir in the tomato purée and cook for another minute to deepen the flavors.
6. Step 6: Add the drained lentils to the pan, mixing well so they are coated evenly with the spices and onion mixture.
7. Step 7: Pour in the coconut milk and 850ml of water. Bring to a boil, stirring occasionally, then reduce the heat to a simmer.
8. Step 8: Cook the dhal gently for about 30 minutes, stirring now and then, until the lentils are soft and the mixture is soupy.
9. Step 9: Remove and discard the whole dried chilli, then season generously with salt to taste.
10. Step 10: Serve the dhal hot, garnished with coriander leaves, sliced ginger, and sliced green chilli. Drizzle with a little extra sunflower oil if desired.

Tips & Variations

• For a milder version, omit the dried red chilli and green chilli garnish.
• You can add chopped tomatoes for extra texture and acidity.
• If you prefer a thicker dhal, reduce the amount of water slightly or simmer longer to evaporate excess liquid.
• Try using ghee or coconut oil instead of sunflower oil for a different flavor profile.

Storage

This dhal can be cooled completely, then stored in an airtight container in the refrigerator for up to 3 days. It also freezes well in portions or as one batch for up to 3 months. To reheat, thaw completely and warm gently in a pan over low heat, adding a splash of water if needed to loosen the consistency.

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 because they cook quickly and become soft and creamy. Other lentils like green or brown may take longer to cook and hold their shape, changing the texture of the dhal.

Is this dish suitable for vegans?

Yes, this recipe is naturally vegan as it uses plant-based ingredients like coconut milk and sunflower oil without any animal products.

One-Pan Coconut Dhal Recipe

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★★★★★

4.6 from 122 reviews

This One-pan Coconut Dhal is a comforting, aromatic Indian-inspired dish made with red lentils simmered in creamy coconut milk and infused with fragrant spices. Perfect as a wholesome vegan meal, it features layers of flavor from mustard seeds, cumin, coriander, turmeric, and fresh aromatics like garlic, ginger, and curry leaves. Easy to make in a single pan, this dhal is both nourishing and delicious, ideal for serving with rice or flatbreads.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Lentils and Liquids

• 300g red lentils
• 400g can coconut milk
• 850ml water

Spices and Seasonings

• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp turmeric
• 1 dried red chilli, whole
• 1 tbsp tomato purée
• 5 curry leaves (optional)
• Salt, to taste

Aromatics

• 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

To Serve

• Coriander leaves, roughly chopped
• Sliced ginger
• Sliced green chilli
• Extra sunflower oil for drizzling

Instructions

1. Prepare the lentils: Rinse the red lentils under cold running water until the water runs clear to remove excess starch, then drain well.
2. Cook the onions: Heat 2 tablespoons of sunflower oil in a large, shallow pan over low heat. Add the finely sliced onions and cook gently for about 10 minutes until they begin to brown. Add more oil if the pan looks dry during cooking.
3. Add garlic and ginger: Stir in the crushed garlic and finely chopped ginger, cooking for an additional 30 seconds to release their flavors.
4. Toast spices and curry leaves: Scatter in the optional curry leaves along with mustard seeds, cumin seeds, coriander powder, turmeric, and the whole dried red chilli. Cook the mixture for a few minutes, stirring frequently, to toast the spices and enhance their aroma.
5. Incorporate tomato purée: Stir in the tomato purée and cook for another minute to blend the flavors and reduce raw tomato taste.
6. Add lentils and liquids: Add the rinsed lentils to the pan and stir well to coat them with the spice mixture. Pour in the coconut milk and 850ml of water. Stir to combine.
7. Cook the dhal: Bring the mixture to a boil, stirring occasionally to prevent sticking. Reduce the heat and simmer gently for about 30 minutes until the lentils are tender and the texture is soft and soupy.
8. Finish and season: Remove and discard the whole dried red chilli. Season the dhal generously with salt to taste, stirring well.
9. Serve: Spoon the dhal into bowls, then garnish with chopped coriander leaves, sliced ginger, and sliced green chilli. Drizzle a little extra sunflower oil on top for richness.
10. Storage: Allow leftovers to cool completely, then store in an airtight container in the refrigerator for up to 3 days or freeze in portions. To reheat, warm gently over low heat, adding a splash of water if needed to loosen the consistency.

Notes

• Rinsing lentils thoroughly prevents a gritty texture and removes excess starch.
• If you prefer less heat, omit the dried red chilli and green chilli garnish.
• This dhal is naturally vegan and gluten free.
• Using a wide, shallow pan helps cook the lentils evenly and allows excess liquid to evaporate for better texture.
• Serve with steamed rice, naan, or your preferred flatbread for a complete meal.
• Curry leaves add authentic flavor but can be omitted if unavailable.
• Adjust salt to taste at the end to avoid over-seasoning during cooking.

Keywords: coconut dhal, one-pan dhal, red lentil curry, vegan Indian recipe, coconut milk dhal