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1-Pot Green Lentil Dal Recipe

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★★★★★

4.4 from 61 reviews

A comforting and flavorful 1-pot green lentil dal made with aromatic spices, coconut milk, and fresh vegetables. This easy-to-make vegetarian Indian-inspired dish is perfect for a nutritious meal served with rice or naan.

Ingredients

Scale

Dal and Vegetables

  • 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

Spices

  • 2 tsp ground cumin
  • 2 tsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground coriander

Liquids and Seasonings

  • 3 cups (720 ml) vegetable broth
  • 1 cup (240 ml) canned coconut milk (see notes)
  • Salt and black pepper to taste

Instructions

  1. Prepare the lentils: Sort through the green lentils to remove any shriveled or damaged ones. Rinse thoroughly under cold water. Soak the lentils in lukewarm water for 15 minutes to improve digestibility, then drain.
  2. Chop the vegetables: Finely dice the carrot, chop the onion, mince the garlic, grate the ginger, and deseed and chop the chili pepper.
  3. Sauté the aromatics: Heat the coconut or vegetable oil in a large saucepan or pot over medium heat until hot. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
  4. Add remaining vegetables and reduce heat: Add the chili, garlic, ginger, and carrot to the pot. Stir to combine and reduce the heat to low.
  5. Tempering spices (optional but recommended): In a separate small pan, heat a little oil and toast the ground cumin, curry powder, turmeric, and coriander for about 1 minute until fragrant to deepen their flavors, then add to the pot.
  6. Add lentils and broth: Add the soaked lentils and 3 cups of vegetable broth to the saucepan. Stir well, increase heat to bring the mixture to a boil, then reduce heat and simmer gently for about 15 minutes until lentils begin to soften.
  7. Add coconut milk and cook: Stir in the canned coconut milk and continue to cook on low heat for an additional 10-15 minutes to thicken the dal and allow the lentils to become tender.
  8. Optional blending: For a creamier texture, puree about 1/4 to 1/3 of the dal using an immersion blender or food processor, then return it to the pot and stir.
  9. Season and serve: Taste the dal and adjust salt and black pepper to your preference. Serve hot with rice or naan bread, garnished with fresh parsley if desired.

Notes

  • Soaking lentils reduces cooking time and improves digestibility.
  • Use fresh carrots and adjust quantity to taste.
  • Canned coconut milk adds creaminess and richness but can be substituted with cream or yogurt if preferred.
  • Tempering spices in oil intensifies flavor, so this step is recommended.
  • This dal can be stored refrigerated for up to 3 days and reheated gently with a splash of water or broth.

Keywords: green lentil dal, lentil curry, vegetarian dal, Indian lentil recipe, coconut milk dal, one pot meal

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