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a white bowl with orange vegan dal and white rice on a yellow napkin cookie sheet background

Spicy Coconut Red Lentil Dal (Instant Pot + Stovetop)

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!
4.58 from 33 votes
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Course: Entrées, Instant Pot, Sides
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 servings
Author: Kristen Wood

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!

Notes

Please see the 'Tips' section above in the post for more information.

Nutrition

Serving: 1serving | Calories: 366kcal | Carbohydrates: 25g | Protein: 8g | Fat: 29g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Sodium: 416mg | Fiber: 8g | Sugar: 8g
Have you tried this recipe?Please Rate + Comment Below!
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