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The Best Dal Ever: DADAEATS Coconut Curry Dal

The. Best. Dal. Ever. 

Author Samah Dada


  • 3 tbsp olive oil
  • 5 cloves garlic, sliced
  • 1 3-inch piece ginger, sliced
  • 1 yellow onion, diced
  • 1 cup yellow moong dal or red lentils
  • 1 can reduced fat coconut milk feel free to use full-fat if you prefer a richer dal
  • 1 15.5 oz can diced or crushed tomatoes
  • 1 tsp tomato paste
  • 2 cups vegetable broth
  • 2 cups spinach, roughly chopped
  • 1 tbsp lemon juice
  • 1/2 tsp turmeric
  • 1.5 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp coriander powder
  • pepper
  • salt
  • cilantro, to garnish
  • naan, flatbread, bread, quinoa, rice, to serve


  1. Rinse lentils and soak for 30 minutes (this will allow them to cook faster)!

  2. Heat olive oil in a large pot. Add onions, ginger, garlic, and stir-fry until onions are slightly browned and translucent. 

  3. Add salt, pepper, turmeric, cumin, coriander, and cayenne pepper. Stir-fry in order to roast the masala so you get a nice aroma, about 2 minutes. 

  4. Add can of diced tomatoes and 1 tsp tomato paste. Continue to cook until masala spices have infused with the tomatoes. Season again with salt and pepper, to taste. 

  5. Add coconut milk and vegetable broth to the pot. Simmer for a few minutes. 

  6. Now add red lentils. Cover and let simmer for about half an hour, until lentils are soft, and curry is thick. 

  7. Add spinach into the curry until it wilts softens. Add lemon juice. Cook for about 10 minutes, stirring throughout. 

  8. Serve with naan, flatbread, quinoa, or rice. Enjoy!