Name: 1-Pot Green Lentil Dal Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Indian
Ingredients: 1 cup (190 g) dry green lentils (see notes); 1 tbsp coconut oil or vegetable oil; 1 medium onion, chopped; 1 large (200 g) finely diced carrot (see notes); 3 cloves of garlic, minced; 2 tsp fresh ginger, grated; 1 red or green chili pepper, seeds removed; 2 tsp ground cumin; 2 tsp curry powder; 1 tsp ground turmeric; 1 tsp ground coriander; 3 cups (720 ml) vegetable broth; 1 cup (240 ml) canned coconut milk (see notes); Salt and black pepper to taste

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Introduction

This 1-Pot Green Lentil Dal is a comforting and flavorful dish perfect for a cozy meal. Made with hearty green lentils, warming spices, and creamy coconut milk, it’s both nourishing and easy to prepare. Ideal for a weeknight dinner or meal prep, it comes together quickly in just one pot.

A bowl filled with two layers: on the left, a thick green lentil stew with small chunks of orange vegetables and sprinkled green herbs, covering about three-quarters of the bowl; on the right, a portion of white rice topped with green herbs, filling the remaining quarter. A woman’s hand is holding a round, flat bread with brown toasted spots, dipping it into the lentil stew. The bowl is placed on a dark blue plate, all set on a white marbled surface. In the foreground, there is a lime wedge and some green herb pieces scattered on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (190 g) dry green lentils
1 tbsp coconut oil or vegetable oil
1 medium onion, chopped
1 large carrot (200 g), finely diced
3 cloves garlic, minced
2 tsp fresh ginger, grated
1 red or green chili pepper, seeds removed
2 tsp ground cumin
2 tsp curry powder
1 tsp ground turmeric
1 tsp ground coriander
3 cups (720 ml) vegetable broth
1 cup (240 ml) canned coconut milk
Salt and black pepper to taste

Instructions

Step 1: Sort and rinse the green lentils, removing any shriveled ones. Soak them in lukewarm water for 15 minutes to improve digestibility, then drain.
Step 2: Finely dice the carrot, onion, chili pepper, and mince the garlic. Grate the fresh ginger.
Step 3: Heat the oil in a large saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Step 4: Add the chili, garlic, ginger, and carrot to the pot. Stir everything together and reduce the heat to low.
Step 5: Add the ground cumin, curry powder, turmeric, and coriander to the pan. For deeper flavor, you can temper these spices in a bit more oil for 1 minute until fragrant before adding the lentils and broth.
Step 6: Stir in the lentils and vegetable broth. Bring the mixture to a boil, then reduce to a simmer for about 15 minutes.
Step 7: Pour in the canned coconut milk and continue cooking for 10-15 minutes until the lentils are tender and the dal thickens slightly. For a creamier texture, puree 1/4 to 1/3 of the dal.
Step 8: Taste and adjust salt and pepper as needed. Serve the dal with rice or naan bread, garnished with fresh parsley if desired.

Tips & Variations

Soaking the lentils helps reduce cooking time and makes them easier to digest.
Adjust the chili amount to control the heat level according to your preference.
For extra richness, add a squeeze of fresh lime juice or a dollop of yogurt when serving.
Swap green lentils for red or brown lentils, but adjust cooking time accordingly.

Storage

Store leftover dal in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat, adding a splash of water or broth if needed to loosen the consistency. This dal also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

A bowl with two main layers: on the right, white rice topped with small green herb pieces, and on the left, a thick yellowish-green lentil curry mixed with small orange carrot chunks, also sprinkled with some green herbs. A wooden spoon rests on the bowl, scooping some of the lentil curry over the rice. The bowl sits on a white plate, placed on a white marbled surface. To the right of the bowl, there are two pieces of flatbread with golden brown spots. At the bottom, a lime wedge and a small piece of ginger root are visible, and a soft light pink cloth is draped to the left side. In the upper part of the image, part of a pan filled with the lentil curry is shown. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dal vegan?

Yes, this recipe is naturally vegan as it uses vegetable broth and coconut milk. Just ensure your broth is vegan-friendly.

What can I serve with green lentil dal?

This dal pairs wonderfully with steamed rice, naan, or any flatbread. You can also serve it alongside roasted vegetables or a fresh salad for a complete meal.