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Coconut Dal

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Every once in a while I’ll crave something that is vegetable-forward and warming from the inside out, and without fail I’ll make a huge batch of this soothing Coconut Dal. I am a huge fan of lentils and legumes in general, as they’re inexpensive, easy to cook and can be flavoured with just about anything.

Made with red lentils, this Coconut Dal takes only 20 minutes on the stovetop. Leftovers taste even better the next day and it’s freezer friendly

The one thing that is even more awesome about the dried red lentils used in this recipe is that there is no soaking required. All the ingredients go directly into the pan and are cooked until soft and delicious before spinach and lemon juice are added to freshen and brighten the whole thing up. It can be served on its own as a light meal, and also makes a great side to an Indian curry. This dal is ideal for freezing, ready for quick lunches and easy dinners … and having a stash of store-bought, flaky roti bread in the freezer for dipping is a non-negotiable. Coconut Dal is a great recipe for using up packets of lentils and cans of tomatoes that you might already have in the pantry. This is one of my favourite recipes from my cookbook, The Simple Dinner Edit.

Coconut Dal
This mild Coconut Dal is perfect for dipping with soft, flaky roti bread. Serve it as a light meal or as a side to an Indian curry.

Can I use a different type of lentil for this recipe?

Yes, you can substitute red lentils with yellow lentils or even split peas. However, cooking times may vary slightly as red lentils cook faster and tend to become mushier, which is perfect for dal!

What can I do with leftover dal?

Leftovers freeze beautifully (see below) or you can make fritters with leftover dal as follows. Combine 250 g (1 cup) dal with 35 g (¼ cup) plain (all-purpose) flour, ¼ bunch finely chopped coriander (cilantro) and 1 beaten egg. Add more flour if required to form four fritters. Cook for 2 minutes per side in 2 tablespoons of coconut oil in a large frying pan over medium heat. Serve with plain yoghurt and mango chutney.

Coconut Dal
Serve this creamy Coconut Dal with a swirl of yoghurt, fresh coriander (cilantro), crispy fried shallots and a squeeze of lemon juice for a burst of freshness.

Is there a substitute for garam masala?

Use curry powder as an alternative.

Watch how to make Coconut Dal

If you enjoyed Coconut Dal, I think you’ll love:

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Coconut Dal

Coconut Dal

Author: Nicole
5 from 18 votes
“This is just the most phenomenal recipe. I am obsessed.”
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This rich and comforting Coconut Dal is a simple, budget-friendly meal that’s packed with flavour, thanks to simple spices like turmeric and garam masala. Made with creamy coconut milk and lentils, it’s an ideal dish for busy weeknights.
Prep 5 minutes
Cook 25 minutes
Total 30 minutes
Servings: 4

Ingredients

COCONUT DAL
  • 375 g (1½ cups) 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 (3 cups) vegetable stock
  • 250 ml (1 cup) coconut milk
  • 200 g (7 oz) canned diced tomatoes (see note 1)
  • 1 tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • 1 tbsp sugar (any type)
  • 100 g (2 cups) baby spinach leaves
TO SERVE
  • 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, see note 2)
  • Lemon wedges, for squeezing

Equipment

Instructions

  • Rinse the lentils – Place the lentils in a fine-mesh sieve and rinse under running water until the water runs clear.
  • Cook the onion, garlic and ginger – Heat the coconut oil in a deep, heavy-based frying pan over medium heat.
  • Add the onion and cook for 2–3 minutes until softened. Add the garlic and ginger and cook for a further 1 minute.
  • Add the lentils and remaining ingredients – Add the spices and stir them through, then immediately add the rinsed lentils, vegetable stock, coconut milk, canned tomatoes, salt, pepper and sugar.
  • Cook – Stir to combine, bring to a simmer and cook for 20 minutes, stirring occasionally, until the lentils have softened.
  • Stir the spinach through – Add the spinach leaves and stir them through – as soon as they have wilted, remove the pan from the heat.
  • Serve – Serve with a swirl of plain yoghurt, some freshly chopped coriander, crispy fried shallots, the flaky roti and a squeeze of lemon juice.

Nutrition information

Nutrition Facts
Coconut Dal
Amount per Serving
Calories
591
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
19
g
119
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Sodium
 
1443
mg
63
%
Potassium
 
1359
mg
39
%
Carbohydrates
 
73
g
24
%
Fiber
 
31
g
129
%
Sugar
 
10
g
11
%
Protein
 
27
g
54
%
Vitamin A
 
3103
IU
62
%
Vitamin C
 
20
mg
24
%
Calcium
 
124
mg
12
%
Iron
 
11
mg
61
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – You can freeze leftover canned tomatoes for up to 2 months in a reusable sandwich bag or airtight container. 
Note 2 – Opt for the soft and flaky roti in the freezer section of the supermarket. It heats in the pan just as you would find at your favourite local restaurant!

Make Ahead

Prep ahead – You can chop the onion, garlic, ginger and coriander (cilantro) up to a day in advance. Store them in separate airtight containers in the refrigerator to save prep time and make this an even quicker dinner. 
Pre-cook it – This dal can be fully cooked up to 2 days ahead of time. Follow the recipe, let the dal cool completely, then store it in the refrigerator. It will taste even better the next day. 

Leftovers

Fridge – Refrigerate leftover dal in an airtight container for up to 2 days. Freeze for up to 2 months. Thaw completely in the fridge overnight prior to reheating. 

Tried this recipe?

Let us know how it was!
Course Curry, mains, Side Dish, soups, vegetarian
Cuisine Indian

  1. This is just the most phenomenal recipe. I am obsessed. My husband only likes fast food and even he is obsessed! Nicole, could you recommend some of your recipes either similar to this, or that I would also be obsessed with? 😅 thanks!

    • Hi Chloe, so thrilled you loved this! 🥰 If you check out the fakeaway section on the website, you might find some other takeaway recipes you can recreate at home. Also, in this Coconut Dal recipe, if you check out the FAQ section, I’ve listed some other tasty, easy rice side dishes from various cuisines that you might like. ❤️ Nic x

  2. 5 stars
    So wholesome! Thank you for such a great recipe. Next time I think I’d add half the sugar

    • So glad you enjoyed this, Eloise. Definitely play around with the amount of sugar to suit your palate! ❤️ Thanks for the rating, Nic x

  3. 5 stars
    Tried this today, so delicious and filling. I swapped out the tinned tomatoes for 2 big sliced tomatoes and that worked well too!

    • Hi Ellie, glad this was a hit and I love hearing how you tweaked the recipe! 🙌🏻 Thanks for the rating too. Nic x

  4. 5 stars
    Love your coconut dal recipe. So easy to make and so pleasing. Makes such a nice big batch that half will go the freezer to enjoy for a quick bite over the holidays !!

    • Wonderful to hear, Grant! 🙌🏻 Also love that you had leftovers to freeze! Thanks for the rating too. Nic x

  5. 5 stars
    Best dal I’ve ever made and super easy quick recipe! The whole fam loves it. I leave the sugar out, use 400g tomatoes, 1/3 tin coconut cream and very finely sliced kale instead of spinach. Delish, thank you for this recipe!

    • Hi Lazuli, so glad you like this and I love hearing about the tweaks you made … sounds great! Thanks for the rating too! 🙌🏻 Nic x

  6. 5 stars
    So so yummy! Love adding this vegetarian dish into the rotation.
    Serve with the Roti, delish!
    Your recipes are lifesavers 🙏🏼

    • Hi Emma, happy to hear that this has hit the rotation! I’m so thrilled you are enjoying the recipes and they are making life easier for you. This is music to my ears! Nic x

  7. This is my one year old’s favourite! We have a batch in the freezer at all times now.

    • Aww, Jess, I just love to hear this! Nic x

  8. 5 stars
    Most beautiful and flavoursome dahl I ever had. So quick and simple. Loved the video. Thank you.

    • Aww, Helen, thank you so much!! I am thrilled you enjoyed it and found it easy! Thanks for the rating too. Nic x

  9. 5 stars
    This was delicious! I agree with the other reviewers as it even appealed to some of my fussier eaters. I didn’t deviate from the recipe – turned out great!

    • Fantastic to hear, Fiona! Thanks so much for the rating too! Nic x

  10. 5 stars
    My husband, my 4 year old, and I all love this. I use the whole can of coconut milk.

    • Hi TS, so glad you all enjoyed this one, especially your little eater! Thanks also for the rating, Nic x

  11. 5 stars
    This Dahl was so simple to make and SO full of flavour. A winner in our house!

    • Fantastic to hear, Jess! Thanks for the rating, Nic x

  12. 5 stars
    I made Dahl before but I never came across recipes that’s really good so far.. until I decided to try this recipe! It was scrumptious & flavors were just spot on. And bonus is that it is super easy and economical. We are adding this to our weekly meal rotation. Thank you so much again!!

    • Thank you so much for this lovely feedback, Yuri! So happy that you enjoyed it and thanks for your rating! Nic x

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.