Best 2 Coconut Dhal Recipes

Coconut Dhal is a delicious and creamy South Indian dish that is made with lentils, coconut milk, and spices. It is a popular dish that is often served with rice or roti. Coconut Dhal is a great source of protein and fiber, and it is also a good source of vitamins and minerals. It is a relatively easy dish to make, and it is perfect for a weeknight meal. There are many different variations of Coconut Dhal, so you can easily customize it to your own taste.

Here are our top 2 tried and tested recipes!

ONE-PAN COCONUT DHAL

One-pan coconut dhal image

Rustle up a versatile coconut dhal. It's the most comforting vegan meal, all made in one pan, and it can also be used as a base to make other curries.

Provided by Barney Desmazery

Categories Dinner

Time 55m

Number Of Ingredients 14

Ingredients

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

Steps:

Rinse the lentils until the water runs clear, then drain. Heat the oil in a large, shallow pan and cook the onions over a low heat for 10 mins until starting to brown, adding more oil if the pan looks dry. Add the garlic and ginger, and cook for another 30 seconds. Scatter in the curry leaves, if using, and all the spices and cook for a few minutes more, then stir in the tomato purée and cook for a minute longer.
Stir in the lentils, ensuring they're well coated in the spices, then pour over the coconut milk and 850ml water. Bring to the boil, stirring occasionally, then simmer for about 30 mins until the lentils are soft and soupy. Scoop out the whole chilli and discard, then season generously with salt. The dhal can now be left to cool, then frozen in portions, or as one batch in a large plastic container. Defrost completely before reheating in a pan over a low heat, adding more water to loosen if needed.
Serve with a sprinkling of the coriander, sliced ginger and chilli, and drizzle with a bit more oil.

Nutrition Facts : Calories 531 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 22 grams protein, Sodium 0.1 milligram of sodium

CHICKPEA & COCONUT DHAL

Chickpea & coconut dhal image

You'll love the 'tarka', which is the spiced butter that's poured over this subtly flavoured Indian chickpea and coconut dhal. Serve with chutneys and pickles alongside

Provided by Diana Henry

Categories Dinner, Main course, Side dish

Time 1h5m

Yield Serves 4-6

Number Of Ingredients 22

Ingredients

1½ tbsp ghee or groundnut oil
2 onions , finely chopped
8 garlic cloves , finely chopped
3cm piece ginger , peeled and grated
1 tsp ground turmeric
1 tbsp nigella seeds
2 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 cinnamon stick
½ tsp chilli flakes
4 cardamom pods , seeds removed and ground
2 bay leaves
2 x 400g cans chickpeas , drained
75g yellow split peas
400ml can coconut milk
2 tbsp ghee , or unsalted butter
2 shallots , finely sliced
1 tbsp cumin seeds
1 tsp black mustard seeds
½ tsp chilli flakes
3 tbsp coriander leaves , chopped

Steps:

Heat the ghee or groundnut oil and fry the onion over a medium heat until it's pale gold and soft. Add the garlic and ginger and cook for another couple of mins. Stir in all the spices and cook for another minute or so, then add all the remaining ingredients and 450ml water. Bring to just below boiling point, turn the heat down and simmer for about 40 mins until the split peas are soft. If you like your dhal thick in texture, mash the chickpeas to break them down. If the mixture is getting dry, add more water. If it's too thin, keep cooking until you get the thickness you want. There is no 'right' consistency; dhal can be almost brothy or like a thick purée.
To serve, heat the ghee or butter in a pan and add the shallots. Fry until they're golden, then add the cumin seeds, black mustard seeds and chilli flakes. Cook until their aromas are released. Scatter coriander on top of the dhal, then pour over the spiced butter.

Nutrition Facts : Calories 327 calories, Fat 18 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium

Tips:

Use fresh coconut milk. Canned coconut milk can be used in a pinch, but fresh coconut milk will give your dhal a richer, more authentic flavor.
Don't be afraid to add spices. Dhal is a versatile dish that can handle a variety of spices. Experiment with different combinations to find a flavor profile that you enjoy.
Add vegetables. Vegetables add flavor, color, and nutrients to dhal. Some good options include carrots, potatoes, peas, and spinach.
Serve dhal with rice or bread. Dhal is a hearty dish that can be served as a main course or a side dish. It's delicious with rice, naan, or roti.

Conclusion:

Coconut dhal is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover lentils, and it's also a healthy and affordable meal. Whether you're a vegetarian or a meat-eater, you're sure to enjoy this flavorful dish.

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