Lentil dahl with cocounut, saag bhaji, and pilau rice

Lentil Dahl with Coconut: Easy Vegan Recipe

Written by on in International Recipes, Recipes, Vegetarian and Vegan Recipes

When I feel like eating something tasty and comforting, one of my go-to dishes is lentil dahl. Many variations of the dish use different spices and lentil varieties. My favourite is green lentil dahl with coconut.

Lentil dahl with coconut is something that kitchen novices can make, and you certainly do not need expertise in creating Indian cuisine. However, to help you understand how to release the most flavour into the dahl, you should check out our guide to tempering spices. It will help you to make the dish as flavoursome as possible.

It is also a dish you can make in advance and leave in the refrigerator overnight to enjoy the following day. Therefore, you can make it when you have a little free time and then refrigerate or freeze to eat when you are in a hurry.

Serving and Eating the Lentil Dahl with Coconut

The dish combines creamy, earthy, and spicy flavours to create something truly satisfying to eat straight from the bowl. I also cook the dish as a vegan main meal with rice and bread or as an accompaniment to a meat curry. Sometimes, I add other accompaniments, such as saag bhaji for fresh flavours or some kala chana saag. Lentil dahl with coconut is a fantastic accompaniment to dishes such as:

You might like to eat this easy-to-make and budget-friendly dish with a glass or two of wine. Check out our article about pairing wine with Indian food. It will give you some tips for matching the wine with the spice level and flavour of the dish.

Here is our simple recipe for lentil dahl with coconut for you to try.

Lentil Dahl with Coconut: Easy Vegan Recipe
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Lentil Dahl with Coconut: Easy Vegan Recipe

Recipe by Liz FlynnCourse: International Recipes, Recipes, Vegetarian and Vegan RecipesCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes
Vegan

YES

Vegetarian

YES

GLuten-free

YES

Dairy-free

YES

Lentil dahl is a traditional Indian dish that is delicious, easy to make, and budget-friendly. The addition of coconut milk adds extra creaminess to the dish.

Ingredients for Lentil Dahl with Coconut

  • 250 g green lentils

  • 1 can of coconut milk

  • 1 small onion, finely diced

  • 2 cloves of garlic, crushed or finely diced

  • 2 fresh chillies, one finely diced for the dahl and one finely sliced for garnish

  • 1 tsp each of coriander seeds, fennel seeds, and cumin seeds

  • ½ tsp of black mustard seeds

  • 2 tbsp olive oil

  • Salt and black pepper to taste

Directions: How to Make the Lentil Dahl with Coconut Recipe

  • Put the green lentils in a medium pot and add water until the water is approximately an inch above the lentils.
  • Put the pan of lentils over high heat and boil, then drain and rinse the lentils.
  • Return the lentils to the pan and cover with water again. Bring the water to a boil, then reduce the heat to simmer the lentils for 20 minutes.
  • While the lentils are cooking, put the cumin seeds, coriander seeds, fennel seeds, and mustard seeds into a small pan and put over medium heat.
  • After one minute, shake the pan to make sure all the spices are evenly toasted.
  • Return the pan to the heat and cook for another minute or two or until the black mustard seeds begin to crackle and pop.
  • Transfer the spices into a pestle and mortar and grind until you have made a powder.
  • Using the same pan you used to toast the spices, add the olive oil and return the pan to the heat.
  • Add the diced onion to the pan, and fry for a few minutes until the onion is soft and turning golden.
  • Next, add the diced chillies and garlic to the pan and cook for one minute. Add the spice mix to the pan and cook for another minute, then remove from the heat.
  • When the lentils are cooked and tender, drain the water, then return to the pan.
  • Add the garlic, chilli, and spice mixture to the lentils and stir.
  • Cover the lentils and spices with the can of coconut milk and cook for another 10 minutes.
  • Season the lentil dahl with coconut with salt and freshly ground black pepper and stir through.
  • Serve and garnish with some fresh, sliced chillies.

Additional Tips

  • You can serve the dahl on its own or as a main meal with the rice or bread you choose. You can also serve it as an accompaniment to another dish.
  • Add more chilli for a hotter dish or remove the chilli for a creamier dish, emphasising earthy flavours.
  • Experiment with spice levels or try using other spices to suit your tastes.
  • You can use other varieties of lentils to make the same dish, such as red, yellow, brown, or puy lentils. Each lentil with create a different texture and consistency. You should check the lentil packaging for soaking and cooking times before making the dish.
Lentil and cocounut dahl served with saag bhaji and pilau rice
Image credit: Liz Flynn

Have you tried our lentil dahl with coconut recipe? Did you follow the recipe or add your own twist to the dahl to suit your tastes? Let us know what you think in the comments.

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