This healthy, one-pot Indian lentil dal recipe is loaded with plant-based protein and nutrients but also super cozy, comforting, flavorful, satisfying, and cooks in under 40 minutes—ready to impress friends and family with a side of naan bread or rice!
Adjectives like cozy, creamy, and satisfying describe most of the recipes on my blog. However, one dish I turn to every time when I’m craving food that’s comforting and super satisfying but simple to make is this one-pot lentil dal recipe!
What Is Dal?
If you aren’t very familiar with Indian cuisine, dal (also spelled dahl, daal, and dhal) is not only the word for lentils but also an aromatic, creamy, comforting soup or stew-like dish starring them (or sometimes other pulses like split peas and beans). Aka lentil dal.
Not only is it loaded with flavor, but it’s inexpensive to make and packed with nutrients and wholesome ingredients. So it’s no wonder that it’s a crowd-pleasing staple in India. And while I’ve also shared a red lentil dahl, I’m focusing on a brown or green lentil dal this time.
When combined with creamy canned coconut milk, the aromatic trifecta of onion, garlic, and ginger, and lots of warming Indian spices, this Indian lentil dish is loaded with flavor while remaining gluten-free, dairy-free, vegetarian, vegan, and super satisfying. Plus, it’s even meal-prep friendly, so get ready to make big batches!
Is Dal Healthy?
The key ingredient in this Indian dal recipe is lentils which, while super inexpensive, are loaded with plant-based protein, fiber, resistant starch, antioxidants, and several vitamins and minerals (like B vitamins and iron).
When combined with the plentiful benefits provided by ingredients like carrot, ginger, garlic, and turmeric—this lentil dal will nourish your body and soul!
In fact, you can learn more about the health benefits of curry here, ready to knock out dishes like Indian pumpkin curry, sweet potato curry, vegetable curry with coconut milk, and chickpea eggplant curry.
The Ingredients
While this lentil dahl recipe may not be a 5-ingredient recipe, it’s made with simple, inexpensive, and largely pantry-friendly ingredients you likely already have in your kitchen.
- Lentils: Use green lentils (like me) or brown lentils. Puy lentils require longer to cook, and red lentils will become mushy.
- Carrot: Alternatively, use sweet potato or butternut squash.
- Aromatics: This aromatic green lentil recipe uses garlic, onion (or shallots), and ginger for a complex flavor base.
- Chili: I use one red chili pepper for heat. However, you can reduce or omit it.
- Oil: I prefer coconut oil, but you can use a neutral oil. For an oil-free version, use a little vegetable broth.
- Seasonings: Curried dishes like this green lentil dal are as flavorful as they are, thanks to a careful selection of spices/ seasonings. For this easy dal recipe, I’ve used:
- Cumin
- Curry powder
- Turmeric
- Ground coriander
- Salt
- Black pepper
- Vegetable broth: Use high-quality vegetable stock (regular or reduced sodium).
- Coconut milk: Full-fat canned coconut milk (or dairy-free cream) is the key to a rich and creamy vegan lentil dal. If you can’t use it, I recommend a vegan cream, like oat cream, soy cream, etc.
What Else Could I Add To This Lentil Dal Recipe?
Indian dal is one of those dishes that changes between regions and even between households. This version is simple and great for beginners, but also a perfect base to add to and customize.
- More Spices/Seasonings: The easiest way to add complex flavors to this Indian dal recipe is with herbs and spices. Add a pinch and increase to taste.
- Garam masala
- Cinnamon
- Mustard seeds
- Curry leaf
- Sweetener: A little sugar or maple syrup will balance spice and bitterness.
- Lemon: Add a squeeze of lime/ lemon juice when serving to brighten the flavor.
- Vegetables: There are plenty of veggies you could add to this green lentil dal recipe, including
- Cauliflower
- Peas (added at end)
- Mushrooms (thinly sliced)
- Zucchini (thinly sliced)
- Tomatoes (diced)
- Bell pepper (finely chopped)
- Spinach/kale (Added in the last few minutes)
- Tarka/ Tadka: (tempered spices): Temper cumin seeds, mustard seeds, garlic, and crushed curry leaves or dried chili flaked in oil until deep and fragrant, then pour it over the lentil dal when serving.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Lentil Dal?
- First, sort and rinse the lentils, removing any shriveled ones.
I also like to soak the lentils for 15 minutes in lukewarm water, as it makes them more easily digestible.
- Meanwhile, finely dice the carrot, onion, chili, ginger, and garlic.
- In a large saucepan or pot, heat the oil over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes. Then add the chili, ginger, garlic, and carrot. Stir and reduce the heat to low.
- Next, add all the seasonings, the lentils, and 3 cups of vegetable broth. Stir, bring to a boil, and leave it to simmer for about 15 minutes.
For even more flavor, temper the spices with a little more oil in the pan for 1 minute (until deep and fragrant) before adding the lentils and stock.
- Stir in the canned coconut milk and cook for about 10-15 minutes to thicken and slightly reduce until the lentils are tender.
Before serving, give the dal one last taste and adjust the seasonings to your preference. Then serve, optionally garnished with non-dairy yogurt, crispy onions, and/or fresh parsley.
What to Serve with Indian Dal?
This green lentil dal is more than capable of satisfying you with no need for a side. However, you might enjoy it with:
- Naan bread
- Roti or paratha
- Basmati rice OR quinoa
- Mashed potatoes or roasted potatoes
- Sautéed spinach
- Tofu skewers
- A simple side salad
Storage Instructions
Store: Store any leftovers in an airtight container in the fridge for 3-5 days. As a bonus, this dal tastes even better on day two!
Freeze: You can freeze the dal in one large freezer-safe container or separate it into portions for up to 3 months (best done before adding the coconut milk). Leave it to defrost in the refrigerator overnight before reheating.
Reheat: Use the stovetop or microwave to reheat it until warmed through. If it’s thickened, add a splash of broth or dairy-free milk.
FAQs
Can I use other types of lentils to make dal?
I love making green lentil dal; these lentils are easy to cook and tender when cooked while maintaining their shape. However, you can use most types of lentils to make homemade dahl.
Just note that other lentils will require adapting the cooking time, and the texture will differ. i.e., red lentil dahl is mushier, black lentils will be firmer, etc.
Can I make lentil dahl in an Instant Pot?
Start by using the SAUTE function on your Instant Pot for steps 1-3. Then, add the spices, lentils, and just 2 cups of stock, and seal the lid. Cook it on manual HIGH pressure for 12 minutes. Once it’s ready, leave it to release the pressure naturally for 10 minutes, then vent to release the remaining pressure. Stir in the coconut milk and SAUTE for 1-2 minutes longer to thicken. Then taste, adjust, and serve!
Can I make slow-cooker green lentil dal?
While the lentils will be more tender, it is possible. Start by using the stovetop for the sauté steps. Then transfer to the crock pot, add the remaining ingredients (except the coconut milk) and cook covered on LOW for 5-6 hours, stirring the coconut milk in at the end.
Recipe Notes and Tips
- Adjust the texture: If you want a mixture of whole and mushy lentils, use a masher/immersion blender to get it to your desired consistency.
- Tweak the flavors: You can tweak the levels of all the spices, including decreasing/increasing the spice/ chili, etc.
- For maximum flavor, no extra ingredients: Temper the spices in some oil/ with the sautéed veggies until fragrant before adding the liquid to the pan. Also, browning the onions slightly and deglazing the pan will add lots of depth to the lentil dal base.
More Vegan Lentil Recipes
- Lentil moussaka
- High-protein lentil shepherd’s pie
- Lentil hummus
- Quinoa lentil burger
- 2-Ingredient lentil wraps
- Lentil salad with tahini dressing
- Lentil protein bread
- Mujadara (Lebanese lentils and rice)
If you try this easy, one-pot lentil dal recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.
1-Pot-Lentil Dal
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
Instructions
- First, sort and rinse the lentils, removing any shriveled ones. I also like to soak the lentils for 15 minutes in lukewarm water, as it makes them more easily digestible. Drain the water afterward.
- Meanwhile, finely dice the carrot, onion, chili, ginger, and garlic.
- In a large saucepan or pot, heat the oil over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes. Then add the chili, garlic, ginger, and carrot. Stir and reduce the heat to low.
- Next, add all the seasonings, the lentils, and vegetable broth. Stir, bring to a boil, and leave it to simmer for about 15 minutes.For even more flavor, temper the spices with a little more oil in the pan for 1 minute (until deep and fragrant) before adding the lentils and stock.
- Stir in the canned coconut milk and cook for about 10-15 minutes to thicken and slightly reduce until the lentils are tender. Optionally, puree 1/4-1/3 of the dal for a creamier result.
- Before serving, give the dal one last taste and adjust the seasonings to your preference. Then serve with rice, naan (flatbread), and garnish with parsley and optionally non-dairy yogurt. Enjoy!
Notes
- I typically use green or brown lentils, which cook in about 20-25 minutes if soaked beforehand.
- You can also use sweet potato instead of carrot.
- It's possible to use any plant-based cream (like soy cream, oat cream etc.) instead of canned coconut milk. However, in my opinion, this lentil dal tastes best with coconut milk.
- Optionally, add a squeeze of lime/ lemon juice when serving to brighten the flavor.
- Recipe serves 4. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
Tammy
Made this for lunch today. It was excellent. Only change I made was I just used the whole can of coconut milk and it came out fine. Totally a keeper. Thanks for sharing.
Ela
Awesome! Thanks for your feedback, Tammy! 🙂
Amanda
This is Ahmazing!! It is my new favourite supper!! My family (3 boys) LOVED it. Thank you so much for this delicious recipe 🙂
Ela
Awesome! Thanks for your feedback, Amanda! 🙂
O 'shay
Hi Ela have you tried to cook this dish in a slow cooker/crock pot?
Ela
No, I haven’t but I received messages from people on Instagram who did this with success. 🙂
Goldie
This recipe is delicious. Never thought Indian spices would bring such comfort to someone living in a cold climate. What a great find!
Ela
Thanks for your feedback, Goldie! I am glad you liked my recipe. 🙂
Julija
Ela, thank you so much for sharing this recipe. It’s so easy to make, but yet it’s delicious 🙂 definitely will make it again!
Ela
So happy it turned out delicious. Thanks for your great feedback. 🙂
Jen
Made this recipe…turned out great !! Thank you for sharing with us :))
Ela
So glad it turned out great! Thanks, Jen. 🙂
Virginia
I really like this recipe, delicious! Also, what is the calorie count for one serving?
Ela
So glad you liked it! I don’t know the calorie count for one serving but you could check out cronometer.com and enter all ingredients to calculate it.
Much love, Ela 🙂
Trisha
I made this soup and it’s amazing!! I made it 3 times because everyone loved it!!! Do you have the nutritional information?
Ela
So glad you liked my recipe, Trisha! 🙂 No, I don’t but I can recommend the following page: https://cronometer.com where you can calculate the nutrition facts for every recipe. Once I have some time I will do the calculation myself. 🙂
Nellie Dee
I’m confused about the golden milk directions for making it or substituting the teaspoon of it. The directions to make your own uses a cup of coconut milk but you only need a teaspoon for the dal once it’s made, correct?
So, it sounds like it would be simpler just to add the spices (1 teaspoon of tumeric, the pinch of black pepper and the 1:2 teaspoon of coconut sugar) to the pot? Especially if I’d have almost whole cup of milk left over?
Is this correct?
Ela
Hello, you need to make the recipe as stated, WITH the 1 cup of coconut milk. However, instead of the teaspoon of Sunfood’s blend, you add 1 teaspoon of turmeric, the pinch of black pepper and 1/2 tsp of coconut sugar (or regular sugar). Hope this helps.
Nellie Dee
Thank you for your quick response. I tried this recipe tonight for family supperand followed it as written. Hubby and I tasted it before we added the coconut milk and determined that it would be spicy enough as it was, so we didn’t add the additional tumeric,pepper and coconut sugar.
We served it over brown rice and it was wonderful. This is one recipe we will continue to use on a regular basis. The kids enjoyed it too! Many thanks!
Ela
That’s awesome! Thanks so much for your great feedback, Nellie. 🙂
Tanisha
Going to try this out tonight – so excited I found this recipe! Wondering if I can use Toor Dal (yellow pigeon peas) instead of brown lentils, and if so, do I need to adjust the cooking time? Hope to hear back soon, thanks!!!
Ela
Hello Tanisha! I have never used Toor Dal so I don’t know how long they need to cook. I would recommend to check out the packaging and see which cooking time it shows. 🙂
Holly
I’m so excited about this! It’s a cool, windy fall day here in Maine and I think this will be so warm and filling before my husband heads out for the night shift! Can not wait for dinner!
Ela
Thank you, Holly! I hope you liked my recipe. 🙂
Ingrid
Hi Ela,
This was so delicious and filling. I’m definitely adding it to my rotation. Thank you!
Ela
Awesome! I am glad you liked my recipe. 🙂
Laurence
Hello!
I tried my first Vegan recipe and It’s successful 😀 This recipe is veeeeeeery good! Even my BF enjoyed. Really tasteful :))
Thanks a lot for this meal!
I’ll try some more!
Ela
Yay, that’s amazing! Thanks for your feedback, Laurence. 🙂
Jen
Do I need to double the spices since I can’t find Sunfoods Golden Milk Blend? What would you recommend?
Thanks so much!! Can’t wait to try!!
Jen
Ela
Hi Jen, it’s actually mentioned in the recipe notes: You can use 1 tsp of turmeric powder with a pinch of black pepper and 1/2 tsp of coconut sugar. 🙂
Jodie
This was my first time making a lentil Dahl and I absolutely love this recipe. Super easy and delicious! After discovering this dish in India, I’ve nefn trying to find one that lives up to the standard back here in the U.K. and this is miles better than any of the ones provided by the indian restaurants here. Very happy! Thank you!!
Ela
Wow!! This is such a wonderful compliment! Thank you so much, Jodie 🙂
Erika
Everyone here at home loved this recipe! Thank you for sharing! My 16 month-old girl were asking for more! She had a lot and really enjoyed! ????
Ela
Yay, that’s wonderful, Erika! Thanks for your incredible feedback.
Daniela
Hi! Could you tell me how to prepare de golden milk myself? We don’t have that here in Spain I think, but I’ll check online anyway… that you very much ????
Ela
Hello Daniela, I would suggest adding the following ingredients into a small saucepan: About 1 cup of coconut milk (or almond milk), 1/2 tsp of turmeric powder, a pinch each of black pepper, cardamom, ground ginger, and cinnamon. You can add a sweetener to taste (e.g. maple syrup). Whisk to combine and heat until warm/hot (but not boiling). Enjoy!
Daniela Borges Goy
Thank you very much! I didn’t realise the mistakes I made in my post before haha
Ela
You are welcome ❤️
Bianca Zapatka
This dish looks so good to me ????
Love the healthy ingredients and the golden color!
Great recipe my dear Ela!????
Lots of love,
Bianca ❤️
Ela
Thank you, Bianca! Comfort food is the best, isn’t it? I would love to share this healthy dish with you.
Sending love back, Ela ❤️
Dee | Green Smoothie Gourmet
I love how creamy and healthy this is Ela. You must feel great after eating it. And what a clever way to use Sunfood’s mixture, I love that brand. Thank you for sharing! Dee xx
Ela
Thank you so much, Dee! I hope you will give the recipe a try. 🙂
Much love, Ela