Creamy One-Pan Coconut Red Lentil Dhal

Name: Creamy One-Pan Coconut Red Lentil Dhal
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 300 g red lentils; 2 tbsp sunflower oil plus extra for drizzling; 2 onions, finely sliced; 4 clove garlic crushed or finely chopped; 1 piece thumb-sized piece of ginger finely chopped; 5 curry leaves; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 tsp coriander powder; 1 tsp turmeric; 1 dried red chilli left whole; 1 tbsp tomato puree; 400 g can coconut milk; 1 handful coriander leaves sliced ginger and sliced green chilli, to serve

This comforting one-pan coconut dhal is a vibrant, protein-packed meal that's perfect for busy weeknights. Fragrant spices and creamy coconut milk transform simple red lentils into a rich, soul-warming dish that is naturally vegan and gluten-free.

Servings4 Portions

Prep Time10 Mins

Cook Time45 Mins

Difficulty

Easy

Ingredients

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

Step-by-Step Instructions

Rinse the red lentils thoroughly under cold running water until the water runs clear, then drain well. In a large, shallow pan, heat 2 tablespoons of sunflower oil over low heat. Add the sliced onions and cook for about 10 minutes, stirring occasionally, until they soften and begin to turn golden brown. Add a splash more oil if the pan looks too dry.

Stir in the crushed garlic and chopped ginger, cooking for 30 seconds until fragrant. Scatter in the curry leaves (if using) along with the mustard seeds, cumin seeds, coriander powder, turmeric, and the whole dried red chilli. Sauté for 2-3 minutes to toast the spices, then stir in the tomato purée and cook for one minute longer.

Add the rinsed lentils to the pan, stirring to ensure they are well coated in the aromatic spice base. Pour in the coconut milk and 850ml of water. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 30 minutes, stirring occasionally to prevent sticking, until the lentils are soft and the consistency is thick and soupy.

Locate and remove the whole dried chilli and discard it. Season the dhal generously with salt to taste. Serve warm in bowls, topped with fresh coriander leaves, julienned ginger, and sliced green chillies, finished with a light drizzle of oil.