Spiced Masoor Dal with Coconut Milk
Creamy red lentils simmered with coconut milk and aromatic spices, finished with a hint of cumin. This indian-inspired vegetarian ready in about 55 minutes pairs rinsed masoor dal, coconut milk, medium, finely diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, rinsed masoor dal
- 1 cup coconut milk
- 1 medium, finely diced onion
- 1 tbsp, grated fresh ginger
- 1, finely chopped green chile
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 3/4 tsp salt
- 2 tbsp, chopped coriander leaves
Instructions
- Step 1: Bring 2 cups water to a boil in a medium pot, add 1 cup rinsed masoor dal and 1/2 tsp turmeric, then reduce heat to low and simmer for 25 minutes until lentils are tender and breaking down.
- Step 2: While dal cooks, heat a small skillet over medium heat and toast 1 tsp cumin seeds for 30 seconds until fragrant.
- Step 3: Add 1 diced medium onion and cook for 5 minutes until translucent, then stir in 1 tbsp grated ginger and 1 chopped green chile, cooking for 2 minutes until aromatic.
- Step 4: Pour 1 cup coconut milk and 3/4 tsp salt into the pot with dal, stirring to combine. Simmer uncovered for 10 minutes until slightly thickened and sauce coats the back of a spoon.
- Step 5: Stir in toasted cumin seeds and 2 tbsp chopped coriander leaves. Serve hot with rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Masoor Dal with Coconut Milk take to make?
Total time is about 55 minutes (10 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Masoor Dal with Coconut Milk?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed masoor dal from drying out.
Can I substitute ingredients in Spiced Masoor Dal with Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Masoor Dal with Coconut Milk for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spiced Masoor Dal with Coconut Milk?
Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Very good for a 45-minute recipe. Would bump up the spice level though.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
