Red Lentil Dahl with Coconut Milk and Spinach (Easy recipe)

This red lentil dahl with coconut milk and spinach is a super simple dish that you can whip up together in thirty minutes. It’s packed with spice, fragrance and creaminess from the coconut milk. It’s also vegan and vegetarian friendly and packed with lots of protein. Pair this with rice or roti and serve up for meal prep or an excellent family meal.

Why this recipe is a star?

• Quick and easy red lentil dahl recipe +  beginner friendly: It is super quick and easy to put together and will be ready in a matter of thirty minutes. We use red lentil here for a easy red lentil dahl recipe.
• Dahl with coconut milk and tomatoes: the addition of coconut milk is excellent and adds a super creamy element. If you’re not good with super spicy flavours, the coconut milk works well to balance everything out.
• High protein meal: If you are on a vegetarian diet then this is an excellent high protein meal. Any form of dahl busts the myth that you can’t have high protein meals while on a vegetarian diet!

What is dahl?

If you’re reading this coconut dhal recipe, you are probably not new to the amazing soup, stew and curry that dahl is. Since this is my very first dahl recipe though, I thought I would give it a formal introduction.

Dahl is essentially a soup that can be cooked using different types of legume, it is simmered in south-Asian spices and herbs and cooked in different liquids like water, coconut milk and tomatoes.

It is often spelt as either dahl, dhall or dal!

Different regions will make the classic dish very differently! For example, growing up, my mother would serve a Bengali dhal that was more watery in nature whereas in the south of India and in Sri lankan dahls, you will find more coconut based, thicker dhals!

This coconut red lentil dahl is south-indian inspired while taking notes from my mothers way of cooking the dish.

Ingredients for spinach coconut dahl?

• One half cup of red lentils: You need to ensure that these are thoroughly washed until the water runs clean. This is an essential step of the dish!
• One cup of coconut milk: I used a light coconut milk, but adjust based on the coconut milk that you are using. If you want a super strong coconut flavour to this dal recipe, feel free to add more coconut milk, or skip out on the water!
• Half cup of water: This is a rough measurement. When it comes to making dahl, you will (over time), learn how much water to add to get it to your desired level of consistency. I prefer my dahls to be not too thin and not too thick (like the consistency of porridge).
• Spices: Use a tsp of the following spices, but as always adjust according to your liking: Turmeric, chilli powder, coriander powder, garam masala, curry powder, garlic or onion powder.
• Aromatics: Two cloves, one cinnamon bark, half of a bayleaf.
• For the tadhka: Three small dried chillis, one teaspoon of fennel, one teaspoon of cumin seeds and one teaspoon of mustard seeds, half of an onion (finely chopped), and two cloves of garlic.
  • Note: a tadhka is the process of tempering spices, a common technique that south Asians use in order to extract the full flavour from them. When the spices have been tempered in either oil or ghee, you pour it over the dhall and mix it in. This adds a very beautiful flavour and is essential. If you have a tadhka pan then great, if not then just use a small saucepan, either will work.
• Two handfuls of spinach: The addition of spinach is excellent for an added protein, but if you would prefer to have this without then the red lentils alone have heaps of protein in it.
• Diluted tomato paste: One and a half tbsp of tomato paste diluted with a splash of water.

My Bengali aubergine fry (begun bhaja) or palak paneer pakoras are genuinely an excellent side dish to have alongside this dahl soup recipe (both are very popular Indian vegetarian snacks!).

Expert tips?

• Learning how to make a good dahl takes time. Every time you make a dahl recipe, I guarantee it will be better than your last. This coconut red lentil dahl recipe is super beginner friendly and an excellent place to start. I would really recommend keeping an eye on your dahl and ensuring that you’re not adding too much water or coconut milk although you may need to top up occasionally in order to get it to your perfect consistency.
• Ensure that when you temper spices that you do not burn them, as soon as they start to pop, add in your onions and garlic. Note that you should also add in your dried chillies last as these are super quick to get fragrant.

Variations and Substitutions

• If you want a more decadent meal, you can substitute the coconut milk with a combination of cream and water.
• You can also get very experimentative with the spices and tadhka ingredients. For example, you could also add tomatoes, star anise or poppy seeds to your tadhka.

How to store?

Store dahl in the fridge for five to seven days and in the freezer for up to six months.

Please note though that when you freeze food, the quality and freshness does deteriorate over time. My advice would be storing in the fridge!