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super easy flavory yellow lentil coconut dal recipe
Jump to RecipecardThis super easy flavory yellow lentil coconut dal recipe is super healthy, rich in nutrition, flavory, vegan, one-pot meal.
Dal has its origin in the Indian subcontinent. Dal is dry split pulses like lentils, peas, and beans prepared as a stew.
I first had dal when I visited Sri Lanka. I immediately fell in love with the lentil stew. They were so full of flavors and spicy, and they reminded me of Dominican stewed beans. I’m sharing the recipe inspired by Indian dhal but with a Dominican twist. I have made this dal recipe for the past eight years, and it’s time to share it. This version is not spicy and, therefore, family-friendly. I make chili oil which can be drizzled on top after serving, tastes amazing and is super spicy.
I first had dal when I visited Sri Lanka. I immediately fell in love with the lentil stew. They were so full of flavors and spicy, and they reminded me of Dominican stewed beans. I’m sharing the recipe inspired by Indian dhal but with a Dominican twist. I have made this dal recipe for the past eight years, and it’s time to share it. This version is not spicy and, therefore, family-friendly. I make chili oil which can be drizzled on top after serving, tastes amazing and is super spicy.
ingredients for this super easy flavory yellow lentil coconut dal recipe
lentils.
As mentioned in the title, I use yellow lentils for this dish, but red lentils also work well.tomatoes.
You can use canned tomatoes or fresh tomatoes, it’s up to you.onion.
Red or yellow both work really well in this recipe.garlic.
Fresh garlic cloves will add so much flavor together with the spices.bell pepper.
Red bell is used in this recipe.cilantro.
The herb is a must-add to this dish.parsley.
Fresh parsley is the best option, but dried parsley works well too.tomato paste.
The tomato paste is rich in flavor and gives the dish together with the lentils and spices, a beautiful color.coconut cream.
The coconut cream makes the lentil stew extremely creamy and adds a sweet note to this dal dish.water.
spices.
The spices used in this dish are thyme, salt, oregano, paprika, chili flakes, turmeric, and ground caraway
how to make the healthy lentil stew (dal)
- Rinse the lentils until the water is clear.
- Peel the onion and garlic. Mince the garlic.
- Cut the bell pepper into cubes.
- Chop the cilantro and parsley.
- To a pan, add some oil and put it on medium-high heat on the stove.
- Saute the onion for about 30 seconds.
- Add garlic and spices and saute for 30 seconds.
- Add the tomato paste and saute for 30 seconds.
- Add canned Tomatoes (or fresh chopped tomatoes).
- Add lentils and water. Stir it sometimes.
- Add salt and put a lid on the pot/pan. Let it cook for about 15 minutes on medium heat. Don’t forget to check it sometimes and stir it.
- Add coconut cream and chopped parsley, and cilantro. Put the lid back on and let it cook for another 15 minutes.
- If you don’t want to add the chili flakes to the dal, now is the time to make chili oil.
- It is done when the lentils are soft and somehow creamy.
- Ready to serve with rice yogurt and chili oil!
how to serve the lentil stew
The yellow lentil coconut dal can be served with white rice, flatbread, couscous, quinoa, or potatoes.
But my favorite way to serve it is with white rice, yogurt, and salad- a fantastic dinner plate.
But my favorite way to serve it is with white rice, yogurt, and salad- a fantastic dinner plate.
how to store the lentil stew
The lentil stew can be stored for about three days in an airtight container in the fridge. This amazing dinner stew can also be frozen. If you want to cook the frozen lentil dal, remove it from the freezer and thaw it in the fridge. If you spontaneously cook frozen dal, thaw it in the microwave or add it to a pot with a little bit of water and let it cook at a low temperature. Whether it is thawed or not, you must cook the dal at a low temperature before serving it.
what about these pulses recipes?
Cooking-Mode
super easy flavory yellow lentil coconut dal recipe
Preptime: 5min
Cooktime: 35min
Waittime:0min
Totaltime:40min
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Ingredients for the recipe:
| 400g | canned tomatoes |
| 0.5 | red bell pepper |
| 2 | garlic clove |
| 1 | onion |
| 400ml | coconut cream |
| 1200ml | water |
| 1handful | parsley |
| 1handful | cilantro |
| 2tbsp | tomato paste |
| 1tsp | thyme |
| salt | |
| 1tsp | oregano |
| 1tsp | paprika |
| 2tsp | turmeric |
| 3tsp | ground caraway seeds |
| 2tsp | chili flakes (optional) |
| 500g | red or yellow lentils |
- Rinse the lentils until the water is clear.
- Peel the onion and garlic. Mince the garlic.
- Cut the bell pepper into cubes.
- Chop the cilantro and parsley.
- To a pan, add some oil and put it on medium-high heat on the stove.
- Saute the onion for about 30 seconds.
- Add garlic and spices and saute for 30 seconds.
- Add the tomato paste and saute for 30 seconds.
- Add canned Tomatoes (or fresh chopped tomatoes).
- Add lentils and water. Stir it sometimes.
- Add salt and put a lid on the pot/pan. Let it cook for about 15 minutes on medium heat. Don’t forget to check it sometimes and stir it.
- Add coconut cream and chopped parsley, and cilantro. Put the lid back on and let it cook for another 15 minutes.
- If you don’t want to add the chili flakes to the dal, now is the time to make chili oil.
- It is done when the lentils are soft and somehow creamy.
- Ready to serve with rice yogurt and chili oil!
- ENJOY!
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Hi, welcome to my Food blog! My name is Coco. I’m 27 years old. You can call me the lucky one for marrying my soulmate, best friend and biggest cheerleader. My greatest blessing is being the mother of a beautiful girl and a baby boy. I spent the first 6 years of my life in the Dominican Republic. My family then moved to Germany, where I still live.
