Coconut Curry Dal
Recipe Summary
- This easy and healthy coconut curry dal is a delicious vegan dish, perfect for a warm meal on a cold day. It's packed with plant-based protein and tastes even better the next day.
All Ingredients - Main Dal
- Olive oil 3 tbsp
- Yellow onion 1, diced
- Ginger 1 3-inch piece, sliced
- Garlic 5 cloves, sliced
- Turmeric 0.5 tsp
- Cumin 1.5 tsp
- Cayenne pepper 0.5 tsp
- Coriander powder 1 tsp
- Freshly ground black pepper to taste
- Kosher salt to taste
- Diced or crushed tomatoes 1 15.5 oz can
- Tomato paste 1 tsp
- Coconut milk (full-fat) 1 13 oz can
- Vegetable broth 2 cups
- Yellow moong dal or red lentils 1 cup
- Spinach 2 cups, roughly chopped
- Lemon juice 1 tbsp
- Cilantro to garnish
All Ingredients - For Tempering (Tadka)
- Oil 2 tbsp
- Garlic 3-4 cloves, sliced
- Mustard seeds 0.5 tsp
- Cumin seeds 0.5 tsp
- Whole red chilies 2-3
Tools You'll Need
- Pot
- Pan
- Mortar & pestle
Plan Ahead
Up to 30 min of hands-off time you can shift to earlier.
- Step 7 · Soak30 min
…tils Rinse 1 cup of yellow moong dal or red lentils thoroughly (after soaking for 30 minutes if desired). Add the rinsed lentils to the pot.
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Coconut milk?
- Equal parts heavy cream + 1/2 tsp coconut extract
- Whole milk + 1 tsp coconut oil (per cup)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Step-by-Step Instructions
Step 1: Prepare Aromatics
1 yellow onion. Peel and slice 1 (3-inch) piece of ginger and 5 cloves of garlic.
Step 2: Crush Ginger and Garlic
Place sliced ginger and garlic into a mortar and pestle and crush until a paste forms.
Step 3: Sauté Onions
Heat 3 tbsp olive oil in a large pot over medium heat. Add the onions and stir-fry until they are slightly browned and translucent, about .
Step 4: Add Ginger-Garlic Paste and Spices
Add the crushed ginger and garlic paste to the pot. Stir in 0.5 tsp turmeric, 1.5 tsp cumin, 0.5 tsp cayenne pepper, 1 tsp coriander powder, and season with salt and freshly ground black pepper. Stir-fry for about until fragrant.
Step 5: Incorporate Tomatoes
Add 1 (15.5 oz) can of or crushed tomatoes and 1 tsp tomato paste to the pot. Cook, stirring occasionally, until the masala spices have infused with the tomatoes, about . Season again with salt and pepper to taste.
Step 6: Add Liquids
Pour in 1 (13 oz) can of full-fat coconut milk and 2 cups of vegetable broth. Stir well and bring to a .
Step 7: Add Lentils
Rinse 1 cup of yellow moong dal or red lentils thoroughly (after soaking for if desired). Add the rinsed lentils to the pot.
Step 8: Simmer Dal
Cover the pot and let it for about , or until the lentils are soft and the curry has thickened. Stir occasionally to prevent sticking.
Step 9: Stir in Spinach and Lemon Juice
Add 2 cups of roughly chopped spinach to the dal and stir until it wilts, about . Stir in 1 tbsp lemon juice. Cook for another , stirring throughout.
Step 10: Prepare Tempering (Tadka)
In a small pan, heat 2 tbsp oil. Add 3-4 cloves of sliced garlic, 0.5 tsp mustard seeds, 0.5 tsp cumin seeds, and 2-3 whole red chilies. Fry until the garlic is golden brown and the spices are fragrant, about .
Step 11: Finish and Serve
Pour the prepared (tadka) over the dal. Garnish with fresh cilantro. Serve hot with rice, naan, or your preferred accompaniment.
Pro Tips
• This dal tastes even better the next day.
• Perfect for when you want something warm when it's really cold outside.
Recipe Variations
• Serve solo as a 'soup'
• Serve with naan, flatbread, bread, quinoa, or rice
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