Name: One-Pot Green Lentil Dal Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Indian
Ingredients: 1 cup (190 g) dry green lentils; 2 tsp ground cumin; 2 tsp curry powder; 1 tsp ground turmeric; 1 tsp ground coriander; Salt and black pepper to taste; 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 and chopped; 3 cups (720 ml) vegetable broth; 1 cup (240 ml) canned coconut milk

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Introduction

This 1-Pot Green Lentil Dal is a comforting and flavorful dish perfect for any day of the week. Made with green lentils, warming spices, and creamy coconut milk, it’s both nourishing and easy to prepare in one pot.

A dark bowl filled with two main layers, on the right a half circle of white rice sprinkled with bits of green herbs, and on the left a thick, yellow-green lentil stew with visible orange carrot pieces and small green lentils, all topped with scattered chopped green herbs. A wooden spoon rests on the bowl, scooping the lentil stew. Behind the bowl, two pieces of toasted flatbread with brown spots sit on a black plate. The background features a white marbled surface with a beige cloth folded on the left side, a fresh lime wedge, and a small piece of ginger root visible in the corners. Part of a pan with the lentil stew is seen at the top. 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 (200 g) carrot, 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 lentils, removing any shriveled ones. Soak them for 15 minutes in lukewarm water to improve digestibility, then drain.
Step 2: Finely dice the carrot, onion, chili, and grate the ginger and mince the garlic.
Step 3: Heat the oil in a large saucepan over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft.
Step 4: Add the chili, garlic, ginger, and carrot. Stir and reduce the heat to low.
Step 5: Add the ground cumin, curry powder, turmeric, and coriander. For extra flavor, you can temper these spices in a little oil for 1 minute before adding lentils and broth.
Step 6: Stir in the lentils and vegetable broth. Bring to a boil, then simmer for about 15 minutes.
Step 7: Pour in the canned coconut milk and cook for an additional 10–15 minutes until the lentils are tender and the dal has thickened.
Step 8: Optionally, puree one quarter to one third of the dal for a creamier texture.
Step 9: Taste and adjust salt and pepper. Serve warm with rice, naan, and garnish with parsley or non-dairy yogurt if desired.

Tips & Variations

Use brown lentils if green are unavailable; both work well with similar cooking times.
Swap the carrot for sweet potato for a different sweetness and texture.
Any plant-based cream such as soy or oat cream can substitute for coconut milk, but coconut milk adds a signature rich flavor.
Add a squeeze of lime or lemon juice before serving to brighten the flavors.
Soaking lentils shortens cooking time and may reduce digestive discomfort.

Storage

Store leftover dal in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in a microwave, adding a splash of water if it has thickened too much. This dal also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A dark bowl on a dark plate filled with two layers: on the left side, a thick yellow-green lentil curry with chunks of orange carrot and small green herbs scattered on top, and on the right side, a neat portion of white rice topped with a few green herbs. A woman's hand is holding a round, light brown flatbread with charred spots left side of the bowl, partially dipping into the curry. In the background, there is a blurred large pan with more lentil curry and a piece of flatbread on the white marbled surface. A lime wedge and some scattered herbs are on the surface near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of green lentils?

Red lentils cook faster and tend to break down more, resulting in a softer, mushier dal. If you prefer a creamier texture, red lentils work well, but adjust the cooking time as they require less time.

Do I need to soak the lentils before cooking?

Soaking lentils for 15 minutes is optional but recommended to improve digestibility and reduce cooking time. If you skip soaking, expect the cooking time to increase slightly.