Cozy up with this quick, easy, & tasty one pot spicy coconut red lentil dahl that is made with red lentils, coconut milk, tomatoes, garlic, onion and the perfect blend of Indian spices. It makes a most delicious gluten-free, vegan dish served alongside some basmati rice or naan bread! You can make this easy dal in the Instant Pot pressure cooker or on the stovetop!
Red lentils are a staple in our household and I'm always whipping up some version of a curried dal (dahl or daal)!
And, most of all, it must be spicy! We love our spice.
You can have this scrumptious, comforting and filling dish on the table in only 40 minutes, and best of all? You only need one pot!
It's incredibly versatile and does well served alongside rice, quinoa, millet or any bread of choice. And dare I say that it tastes even better leftover? Yep. The flavors only continue to mature in time. You'll love it. I promise!
This Spicy Red Lentil Dahl is:
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Super easy to make.
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Hearty and filling.
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Healthy and nutritious.
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Truly creamy and comforting.
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Filled with the perfect blend of spices for an amazing flavor profile.
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Vegan, gluten-free, dairy-free, soy-free, nut-free, refined sugar-free.
Tips for making Spicy Coconut Dal:
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For a sugar-free version, the coconut sugar can be omitted or replace with a sugar-free sweetener such as this one.
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The coconut milk adds some great creaminess, but in a pinch, it can be replaced with any dairy or non-dairy milk of choice.
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The tomatoes can be replaced with two freshly chopped tomatoes for similar results.
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This recipe is strictly for red lentils. I do not recommend replacing them with any other kind of lentils.
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Like a lot of spice? Bump the red chili flakes up to 3/4 teaspoon.
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Not a fan of spicy? Cut down or omit the red chili flakes.
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Store leftover dhal in an airtight container in the refrigerator for up to 10 days. Reheat on the stovetop over low heat, stirring frequently until warmed throughout.
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This dal tastes great served over rice, quinoa, millet or alongside naan bread.
More Vegan Indian Dishes You Might Enjoy:
Spicy Kale & Potato Curry (Vegan, Gluten-Free)
Instant Pot Red Lentil & Potato Curry (Vegan, Gluten-Free)
Easy Baked Vegan Gluten-Free Samosas
Sweet Potato And Cauliflower Rice Coconut Curry (Gluten-Free, Vegan)
Coconut Chickpea Curry (Gluten-Free, Vegan)
This delicious dahl dish is truly a comforting and delicious staple of ours that could not be easier to make! We hope you love it, too. Enjoy. xo.
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest's "tried it" feature, or take a photo, & tag me on Instagram and I'll share it! Thank you so much! <3
Spicy Coconut Red Lentil Dal (Instant Pot + Stovetop)
Ingredients
- 2 tbs coconut oil
- 1 white or yellow onion chopped
- 2 garlic cloves minced
- 1 cup red lentils dry
- 3 cups water 2 cups for Instant Pot
- 1 tbs shredded coconut
- 1 tbs coconut sugar
- 1 tbs curry powder
- 1 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp red chili flakes
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 400 mL can full fat coconut milk
- 1 14.5 oz can petite diced tomatoes
- to taste sea salt
Instructions
- Stovetop Method
- Heat coconut oil in a large pot or deep skillet over medium heat.
- Saute onion and garlic for 5 minutes or until onions are clear and beginning to brown on edges.
- Turn heat to high and add lentils and water.
- Bring to a boil, cover, reduce to simmer.
- Simmer for 25-30 minutes or until most of the water is absorbed.
- Stir in shredded coconut, coconut sugar, spices, coconut milk and tomatoes.
- Simmer over medium-low heat for 10-15 minutes or until desired consistency is achieved.
- Salt to taste.
- Let cool for 5-10 minutes before serving.
- Enjoy!
- Instant Pot Method
- Turn on saute function on pressure cooker.
- Place oil, garlic and onion into pot. Saute for 5 minutes.
- Press ‘Cancel’.
- Stir in lentils, 2 cups water, coconut, sugar, spices, and tomatoes (omit the coconut milk!).
- Secure the lid and set on manual high pressure for 10 minutes. Let the pressure naturally release for 10 more minutes.
- Release the pressure and remove the lid.
- Stir in coconut milk. Salt to taste.
- Serve as is, or if you desire a thicker, creamier dal, press saute and saute until desired consistency. Keep in mind a dal will thicken as it cools.
- Serve and enjoy!
Monica says
My husband said he wanted to learn to cook and to use the Instant Pot. I found this recipe and said this will be delicious and easy. It was both! Now he feels like, yes I CAN cook! Usually, I change a recipe around but I kept this exactly how you wrote it...he .used every ingredient and measurement! Great...thanks!
Kristen Wood says
I'm so happy to hear this! Thank you for taking the time to share! 🙂
Monica says
For Instant Pot it calls for 2 cups water but in the directions it says 6. Which amount to use? I think I used 2, but I can't remember now.
Kristen Wood says
Hi Monica..sorry for any confusion. I do not see where you are seeing 6 cups. But it is 2 cups for Instant Pot and 3 cups for the stovetop. I will add a note in the ingredients list to make the IP amount more noticeable. Thank you for bringing it to my attention!
Veronica says
This was delicious and so easy to make. I used fire roasted tomatoes because that’s what I had on hand. I used a pinch of stevia extract. I served it with Quinoa and it was a hit.
Thank you for the recipe
Kristen Wood says
I appreciate you taking the time to share! I'm so happy you enjoyed it. 🙂
Bridget says
I’ve made this at least 10 times. Love it!
Kristen Wood says
That makes my heart happy! Thanks so much for sharing! I'm so happy you enjoy this recipe. 🙂
Jenny Lynn says
Best dhal ever - thank you!
Kristen Wood says
I so appreciate you taking the time to share! This makes me so happy! I'm glad you enjoyed it 🙂
Nicole says
Ohhh myyyyy goodness is this recipe amazing! I reduced the curry bc it’s not typically my favorite flavor and used regular sugar. It turned out to be so good. This will go into my rotation!
Kristen Wood says
This makes me so happy to hear! Thank you for taking the time to share! I'm so happy you enjoyed it. 🙂
Naila says
Simply delicious! I am trying to cook gluten, dairy free and vegan meals as more and more friends and family are intolerant to one or another. Thank you!
Kristen Wood says
Hi Naila - this makes me so happy to hear! Thank you for taking the time to share. 🙂
Rebecca says
For instant pot, just use 2 cups of water? Can’t wait to try!
Kristen Wood says
Yes, 2 cups! Thank you! I hope you love it. 🙂
Katrina says
I love this recipe. It is delicious. Yes. Definitely salt according to your taste and after that, it should be splendid! I wish I had doubled the recipe. I omitted the tomatoes because I don’t like cooked tomatoes; however, I added a little tomato paste. I made this recipe as a last minute addition to my NYE’s feast and I am so glad I did!
Kristen Wood says
Hi, Katrina! I'm so happy you enjoyed it! Thank you so much for sharing! 🙂
Kim says
This looks delicious and I can't wait to try it! Do you need to soak the lentils ahead of time?
Kristen Wood says
Thank you! Nope, no soaking necessary. 🙂
Helen says
This recipe is really delicious! I always leave a comment on a recipe when I’ve returned two or three times to make it. I didn’t have coconut sugar so I used regular granulated sugar, and used fresh ginger while sautéing the onion & garlic. (It’s what I had on hand...) So delicious! Love this on rice with fresh cilantro.. thank you for sharing
Kristen Wood says
This truly makes me so happy to hear! Thank you so much for sharing! 🙂