Cozy Coconut Dal

Let Me Tell You About This Cozy Coconut Dal

You know, sometimes I think I could live on dal alone. This Cozy Coconut Dal reminds me of rainy weeknights back when I first moved into my own (slightly wonky) flat: tight budget, questionable kitchen lighting, but always a couple dusty cans of coconut milk and a bag of lentils lurking in the pantry. Honestly, I used to make it in just about anything that could technically be called a pot. I even managed it once in a rice cooker—it worked, sort of, but I wouldn’t exactly recommend it unless you love doing dishes. Anyway, there’s something about the gentle creaminess or the way the ginger and spices wake up your tastebuds that makes this dish feel like a warm hug. My nephew calls it my ‘golden magic mush’—kids, eh?

Why I Keep Making This (and Why You’ll Probably Love It Too)

I make this Cozy Coconut Dal when I need something simple and forgiving. I mean, after a long day, who needs a fussy recipe with unpredictable results? My family goes mad for this, especially my sister-in-law, who swears it tastes even better when I leave it simmering “just a little too long.” (Not actually always intentional. I wander off, things happen.) Anyway, this dal is flexible, cheap, and honestly, even my mate Gareth—who says he’s allergic to ‘plant stuff’—goes back for seconds. Oh! And if you’ve ever burnt onions because you got distracted, same; but I think that smoky edge gives it character, at least that’s what I tell people.

Here’s What You’ll Need (and What I Sometimes Swap)

• 1 1/2 cups dried red lentils (I occasionally use yellow split peas when I’m out—just takes longer to cook, really)
• 1 can (400ml) coconut milk (I love the thick kind, but the light stuff works in a pinch, though it’s not quite as lush)
• 3 cups water or veggie broth (use chicken stock if you must, I won’t tell—but water’s fine, honestly)
• 1 medium onion, chopped (I sometimes replace with 2 shallots; my grandmother swore by brown onions, but I can’t always tell the difference)
• Thumb-sized piece fresh ginger, grated (or, let’s be real, a heaping teaspoon of jarred ginger if that’s what you’ve got)
• 2-3 garlic cloves, minced (sometimes I just go with one, depends how garlicky I’m feeling)
• 2 tsp turmeric (ground is fine)
• 1 tsp cumin seeds (pre-ground works if that’s all you have—no shame)
• 1 tsp mustard seeds (leave these out if you don’t fancy the little pops)
• 1 small green chilli, finely chopped (optional—I sometimes skip this if my nephew’s eating)
• Salt, to taste
• A handful fresh coriander/cilantro (I tend to go heavy; personal quirk)
• Juice of half a lemon or a cheeky splash of lime (I don’t always measure, just squeeze and taste)
• A glug of oil—sunflower, coconut, or honestly, whatever’s next to the hob

So, Here’s What I Do (But Feel Free to Improvise)

1. Get your pot hot—Whack a big saucepan on medium heat, and pour in a generous glug of oil. Drop in those mustard and cumin seeds. When they start popping (usually faster than you expect—sometimes I miss it!), toss in your onions with a pinch of salt. Should get a sizzle.
   
   (This is when the house starts smelling like something special. People drift in saying “What’s cooking?”)
2. Soften things up—Stir the onions now and then. Don’t panic if they brown a bit more than you’d planned; actually, I kind of like them with some colour—just don’t let them char into oblivion. Pop in the garlic, ginger, turmeric, and green chilli (if you’re daring). Cook for another 2 minutes, inhaling deeply and trying not to sneeze from the chilli steam.
3. Time for lentils—Tip the lentils in and give them a quick stir, just until everything’s yellow and happy.
4. Pile on the liquids—In goes the coconut milk and water (or broth). Give everything a nice mix. Bring it up to a mild boil, then dial back the heat so it gently simmers. Let it do its thing for about 18-25 minutes, stirring every now and then, especially near the end so it doesn’t catch at the bottom.
   
   (This is where I usually sneak a taste. Or three.)
5. Final touches—When it’s beautifully creamy and the lentils have vanished into soft mush, taste for salt, then finish with a big fistful of chopped coriander and a squeeze of lemon juice. If it feels a bit thick, just splash in more water; if it’s soupy, leave the lid off for a bit. It’ll sort itself out.

Some Notes from the (Occasionally Chaotic) Test Kitchen

• If you’re the type who forgets to rinse lentils—don’t stress. It’ll just be a bit thicker, that’s all.
• I’ve tried this with brown lentils. Tastes fine but takes ages, so I only do this when there’s literally nothing else in the back of the cupboard.
• Actually, I find it gets better if you let it sit for half an hour before serving—so the flavours mingle like old mates at a pub.
• If you’re out of store-bought stock, a cheeky bit of Marmite (just a bit!) works, believe it or not.

Variations That Actually Worked (and One That Didn’t)

• Tried swapping coconut milk for oat cream once. Wasn’t bad, but definitely missed the tropical vibes.
• Once chucked in a diced carrot and a handful of spinach just before serving—pretty good, apparently counts as a vegetable now!
• Tried to stir through yogurt at the end for tang. It split. Regretted that. Dal was still edible, but it looked a bit tragic.

If You Don’t Own Every Fancy Gadget

A good saucepan with a heavy bottom works best. But truth be told, I’ve made this in a knackered old pot with wobbly handles before. If you don’t have a microplane for the ginger—just chop it tiny, or even bash it with a wooden spoon. I once forgot my chopping board, so did the onions in my hands. Not ideal, but hey, it worked. Honestly, no one’s judging your technique here!

How Long Does It Keep? (Not That It Lasts Long…)

I usually store leftovers in a lidded tub for up to 3 days in the fridge. Honestly though, it never really lasts more than a day around here—leftovers just seem to disappear! Probably my other half ‘testing’ it for breakfast. Freezes pretty well too, though sometimes it will look a bit funny when defrosted—just stir and it’ll behave. Eventually.

What Do I Serve This With? (And What I Sneak on the Side)

We almost always mop it up with warm naan or just a hunk of crusty bread. Some folks love it with fluffy rice. Growing up, my cousin used to eat it with a fried egg on top. No wrong answers, really. I actually quite like it with a little dollop of chutney, if there’s any left in the fridge (usually isn’t).

Pro Tips (Learnt These the Hard Way)

• I once tried to rush it and cranked up the heat. Big no-no. The bottom burned and I spent ages scraping it out (and sulking). Just let it simmer gently; patience is a virtue here.
• Actually, it works better if you hold off on the lemon juice until the end—added too early, it makes the coconut milk go a bit peculiar.
• Don’t skimp on the salt—tasted bland once, realized I’d been stingy. Learned my lesson.

People Have Asked Me…

Can I use green lentils or brown lentils?

You can, but green/brown ones take way longer and have a firmer bite, almost nutty. Feels like a different dish honestly (but that’s not always a bad thing, just don’t expect it to look the same).

Is this spicy?

Depends! If you ditch the chilli and go easy on the ginger, it’s super mellow. But crank those up and it’ll warm your soul—and probably your sinuses. Up to you.

Can I use coconut cream instead of milk?

Sure, but thin it with some water or you’ll basically have dal pudding. Which, okay, actually doesn’t sound that bad now I write it…

Do I have to use fresh coriander?

Of course not, though if you’ve only got dried stuff, use way less. Or skip it—your dal, your rules.

Could I make this in a slow cooker?

Probably? Haven’t tried myself, but I reckon if you chuck everything in and just let it go a few hours on low, it should be fine (but maybe fry off your spices first, for the proper flavour). Let me know if you try it!

Oh, and before I forget—if you have a hungry bunch to feed and only 20 minutes to spare, this dal will have your back. Just don’t try making it in a rice cooker, honestly. Learned that the hard way.

★★★★★ 4.70 from 17 ratings

Cozy Coconut Dal

yield: 4 servings

prep: 15 mins

cook: 30 mins

total: 45 mins

A creamy, comforting dal simmered with coconut milk, red lentils, warming spices, and finished with a swirl of lime for a nourishing meal perfect for cozy evenings.

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Ingredients

• 1 cup red lentils, rinsed
• 1 tablespoon coconut oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 teaspoon salt, or to taste
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions

1. 1
   In a large pot, heat coconut oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
2. 2
   Add the minced garlic and grated ginger, cooking for another minute until fragrant.
3. 3
   Stir in the turmeric, cumin, and chili powder. Add the rinsed lentils and mix to coat with the spices.
4. 4
   Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, or until the lentils are soft and creamy.
5. 5
   Season with salt and stir in the lime juice. Adjust seasonings as needed.
6. 6
   Serve hot, garnished with fresh cilantro. Enjoy with rice or warm flatbread.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 325cal

Protein: 13 gg

Fat: 15 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 36 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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