Dal in Coconut Milk is my go-to comfort food recipe that I learned from my mom. The red lentils cook down to create a silky texture, while the coconut milk adds a wonderful richness. I love how the fried onions and spice paste create layers of flavor that make this dish really special.
About the Recipe
This recipe puts a unique spin on traditional dal by using coconut milk instead of plain water. The combination creates a rich, creamy texture that’s just irresistible. The spice paste adds depth while the vinegar-worcestershire mixture brings a subtle tang that balances the coconut’s sweetness.
Why You’ll Love This Recipe
You’ll love how the dal becomes creamy and smooth while still keeping its character. The golden-brown onions add a lovely crunch, and the coconut milk makes everything feel luxurious. It’s easy to make but tastes like something from a fancy restaurant. Plus, it’s vegetarian-friendly and can be made in advance.
Dal in Coconut Milk
Cooking Tips
– Soak the dal for exactly one hour – no more, no less
– Keep stirring while frying the onions to get even browning
– Add water gradually when cooking the spice paste
– Make sure the coconut milk is fresh for the best flavor
– Don’t skip the final garnish of fried onions and butter
Serving and Storing Suggestions
Serves 4-6 people. Takes about 1 hour to prepare. Serve hot with rice or naan bread. Leftovers keep well in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.
Similar Recipes
- Classic Masoor Dal
- Coconut Curry Lentils
- Creamy Yellow Dal
- Spiced Red Lentil Soup
Nutrient Benefits
Red lentils are packed with protein and fiber. Coconut milk provides healthy fats and minerals. Garlic and cumin offer antioxidant properties. This dish is naturally gluten-free and can be made vegan by skipping the butter garnish.
Dal in Coconut Milk
Ingredients
- 1 cup Masoor Dal (soaked in water for 1 hour)
- 3 tbsp Vegetable Oil
- 2 Onion (medium, finely sliced)
- 1 1/2 Coconut Milk (made from 1/2 grated fresh coconut)
- 1 1/2 Salt
Grind to a paste:
- 3 Dried Red Kashmiri Chillies
- 4 cloves Garlic
- 1 tsp Cumin Seeds
Mix Together in a Bowl:
- 1 tbsp Vinegar
- 1 tbsp Worcestershire Sauce
- 3/4 tbsp Sugar
Instructions
- In a pan, heat oil and fry onion in it till golden brown. Drain excess oil.
- Add masala paste and blend well, stirring gently.
- Cook for 3 minutes, adding 1 tsp water at a time if the masala sticks to the bottom of the pan.
- Add 2 tblsp water and simmer for 1 minute. Then add dal and blend well.
- Add salt and 2 1/2 cups of water and simmer, covered, till dal is three quarter cooked.
- Add coconut milk and continue simmering till dal is well cooked and slightly thickened but still moist.
- Mash dal through a strainer into another pan then add mixture of vinegar, sugar and worcestershire sauce and bring to the boil once before serving.
- Sprinkle 2 tsp finely sliced fried onion and 2 tsp melted butter over the dal in the serving dish for added flavour.
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Frequently Asked Questions
Can I use canned coconut milk instead of fresh?
Yes, but fresh coconut milk gives better results. If using canned, choose full-fat coconut milk and use slightly less water when cooking the dal to maintain the right consistency.
How spicy is this dish?
The Kashmiri chilies give more color than heat. The dish is mildly spicy. You can adjust the number of chilies to suit your taste.
Can I make this ahead of time?
Yes. Make it up to 24 hours ahead and store in the fridge. Warm it gently before serving, adding a little water if needed. Add the fried onion and butter garnish just before serving.
