This delicious comforting coconut dal recipe is full of spices and extremely savory. It will be perfect to accompany a salad, some roasted cauliflower, or plain with some avocado on the side. Best of all this lentil curry recipe is the easiest ever and the taste is so warm and comforting, inspired by the classic Indian dal recipe.
βDalβ refers to lentils and the simple Indian stew, made by using lentils and/or vegetables. I love lentils because they are high in nutrition and low in calories. They play a role in lowering cholesterol and contain a high level of proteins. For this reason, it makes them a wonderful source of quality protein for all of us and in particular for vegetarians or vegans.
This comforting dal recipe has only a few ingredients that you surely have handy: lentils, coconut milk, onion, garlic, ginger, and classic spices.
During winter, I used to do this lentil curry recipe once a week, as everybody likes it (not too spicy for the kids though). And it’s an easy recipe whenever you are running out of time but you still want something warm.
Versatile comforting coconut dal recipe and vegan?
Once you are familiar with this delicious tasty (and Indian-style) recipe, you can customize it easily.
The adaptability of this recipe is a dream.
First of all, for different flavor variations and extra nutrients, you can add some vegetables: cauliflower, broccoli, bell pepper, or even spinach. HOW TO? While you add the coconut milk to the pan, you can add the vegetables. Cook it 5 minutes longer than usual or until your vegetables are cooked (al dente or more).
Then, you can always top it with your favorite herbs and extra chopped tomatoes. I alternate with coriander or parsley. But I guess dill or mint should work too. The raw tomato brings some freshness to this delicious dish too.
I have made here a vegan dal recipe (or plant-based if you prefer) but you could eventually add some chicken too along with extra vegetables (if this is your vibes). You are not gonna be disappointed, because this easy coconut dal recipe is just a winner.
What type of dal (or lentil) should you use in this recipe?
The world of dal is huge and exciting. Each of them brings its unique flavor and texture to the table.
In this comforting curry coconut dal recipe, I am using Chana dal. They are big yellow lentils, also called split chickpeas. Their texture is deliciously firm and it seems that they retain more nutrients (these are high in potassium, protein, fiber, iron, and folate).
In this curry dal recipe, you can swap the Chana dal for one of the other popular dal varieties: orange-red lentil (Masoor dal), medium yellow lentil (Toor dal) or small yellow lentils (Mung dal). Just keep in mind, that they cook faster and they require less water. In this case, let the package be your guide and follow the instructions on how to cook them.
This highlights again the versatility of this delicious vegan comforting curry coconut dal recipe.
Top Tip
This recipe is made with TURMERIC, It is an ancient root of the curcuma plant with a lot of benefits. It is well known in the indian and chinese kitchen as it gives curries and dals its yellow colour.
Turmeric seems to have powerful anti-inflammatory and antiseptic qualities. It should improve the metabolic function too. You will have the best absorption of the turmeric if you add some fresh ground pepper to your meal.
If you like turmeric and its bright color, try out our famous (and DELICIOUS) turmeric latte ! Fancy and perfect before going to bed for a better sleep.
Healthy comforting curry coconut dal and…
Comforting, easy, spicy (perfectly) & flavorful !
If you make it
If you make the comforting curry coconut dal, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
COMFORTING CURRY COCONUT DAL
INGREDIENTS
- 2 cups Chana dal (big yellow lentils)
- 6 cups water
- 1 tbsp coconut oil (or olive oil)
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 cm ginger, finely chopped or grated
- 1 fresh chili, chopped
- 1 tbsp curry powder
- 1-2 tsp ground turmeric
- 1 tsp ground cumin
- 1 can coconut milk - (and a small coconut milk can to add at the end for decoration. This is optional.)
- 1 lime, squeezed
- Salt and pepper to taste
- 1 handful parsley or cilantro for topping
INSTRUCTIONS
- Rinse and drain the Chana lentils. Pour water into a medium pot and add the Chana lentils. Bring to a boil and reduce to medium-low heat. Simmer for 30-40 minutes or until the water is fully absorbed. If you use another type of lentils (usually they cook faster and with less water), cook them according to the package instructions.
- In the meantime, chop the onion and the garlic. Grate the ginger and chop the chili.
- You can already place all the spices in a small bowl and set aside.
- In a large pan, melt the oil and cook the garlic and onion until soft or transparent.
- Add the ginger, chili, and spices (curry powder, turmeric, and cumin). Cook it for 2 more minutes.
- Add the coconut milk and let it simmer for 5 minutes.
- Add the cooked lentils and the lime juice. Let it simmer for another 5 minutes.
- Serve it with parsley or some fresh coriander leaves on the top. If you have extra coconut milk, pour some on top for extra creaminess.
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