This coconut red lentil dhal is a Diwali week dinner that costs little and asks for one pan. Red split lentils need no soaking: they simmer in coconut milk and stock with cumin, turmeric, garlic and ginger, and break down on their own into a thick, golden dhal. A squeeze of lime and a handful of coriander finish it. It is vegan, and on the table in 30 minutes.
Why this works
Red lentils are split and hulled, so they soften in about 15 minutes and collapse into a creamy pur茅e without any blending. Coconut milk gives richness with no dairy.
Cumin seeds sizzled in the oil first, then ground spices fried for a minute with the garlic and ginger, build the flavour a slow cooked dhal gets over an hour. Lime juice at the end sharpens the earthy lentils.
Key ingredients
- Red split lentils. Sold dried in bags. They need a rinse but no soaking. Green or brown lentils hold their shape and take twice as long.
- Coconut milk. Full fat gives the richest result. Light coconut milk works, with a little less water.
- Spices. Cumin seeds, turmeric and a mild curry powder. Add a green chilli for heat.
- Lime. A squeeze at the end lifts the whole pot. Lemon works too.
Amounts for 2 to 12 people are in the recipe card below, in grams or cups.
Method
- 01
Soften the onion
Heat the oil in a large saucepan over a medium heat. Add the cumin seeds and let them sizzle for 30 seconds, then add the onion and cook for 5 minutes until soft and turning golden.
- 02
Rinse the lentils
While the onion cooks, tip the lentils into a sieve and rinse them under the cold tap until the water runs almost clear. Make up the hot stock.
- 03
Chop the garlic
Peel the garlic, drop the cloves into the chopper and roll it on the worktop until fine.
Rolling Garlic Chopper - 04
Fry the spices
Grate the ginger on the rasp straight into the pan. Add the garlic, turmeric and curry powder, and stir for 1 minute until fragrant.
Rasp Zester and Fine Grater - 05
Simmer
Stir in the lentils, coconut milk and stock. Bring to the boil, then simmer with the lid off for 15 to 18 minutes, stirring often so it doesn't catch, until the lentils have broken down and the dhal is thick and soupy. Add a splash of water if it gets too thick.
- 06
Finish
Stir in the spinach, if using, until it wilts. Squeeze in the lime juice, season with salt and scatter over the coriander.
What to serve it with
With basmati rice, cumin seeds stirred through it as in the photo, or warm naan. For a Diwali spread, serve it beside the egg curry.
Storing and reheating
- Fridge
- Cool quickly, cover and eat within 2 days. Eat leftover rice within 1 day.
- Freezer
- Freeze in portions for up to 3 months. Defrost in the fridge overnight.
- Reheat
- In a pan with a splash of water, stirring, until piping hot. Reheat rice once only.
Questions
No. Red split lentils cook in 15 to 20 minutes straight from the bag. Rinse them first to wash off dust and loose starch.
Yes. It uses oil and coconut milk instead of ghee and cream. Check the label on your stock cube, as a few contain milk.
Yes, for up to 3 months. Defrost it in the fridge overnight and loosen it with a splash of water as it reheats.
It needs longer. Keep it simmering, adding a splash of water, until the lentils break down completely and turn smooth.
Recipe
Coconut red lentil dhal in 30 minutes
Red lentils simmered in coconut milk with cumin, turmeric, garlic and ginger until thick and soupy. Vegan, one pan, 30 minutes. By Maya Brooks.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Serves
- 4
Ingredients
Method
- 01Heat the oil in a large saucepan over a medium heat. Add the cumin seeds and let them sizzle for 30 seconds, then add the onion and cook for 5 minutes until soft and turning golden.
- 02While the onion cooks, tip the lentils into a sieve and rinse them under the cold tap until the water runs almost clear. Make up the hot stock.
- 03Peel the garlic, drop the cloves into the chopper and roll it on the worktop until fine.
- 04Grate the ginger on the rasp straight into the pan. Add the garlic, turmeric and curry powder, and stir for 1 minute until fragrant.
- 05Stir in the lentils, coconut milk and stock. Bring to the boil, then simmer with the lid off for 15 to 18 minutes, stirring often so it doesn't catch, until the lentils have broken down and the dhal is thick and soupy. Add a splash of water if it gets too thick.
- 06Stir in the spinach, if using, until it wilts. Squeeze in the lime juice, season with salt and scatter over the coriander.
