Creamy Coconut and Ginger Dal

This silky smooth, creamy dal with a bit of a kick is so delicious, you'll want to batch cook this one! It's simple to make in under 45 minutes and is entirely vegan.


Prep Time: 5 minutes

Cook Time: 40 minutes

Serves: Serves 6

Cuisine: Indian


  • Red Lentils 225g
  • Water 700ml
  • Olive Oil Splash
  • Fresh Ginger 20g
  • Salt Flakes 1.5 Tsp
  • Hot Chilli Powder 1/2 Tsp
  • Turmeric 1/2 Tsp
  • Coconut Milk 400ml Tin
  • Coconut Oil 2 Tbsp
  • Bay Leaf 1
  • Mustard Seeds 1 Tbsp
  • Dried Birds Eye Chilli 7
  • Curry Leaves 12 Leaves


🥥  Click here to buy the ingredients from Natco Online Now!

  1. Rinse and drain 250g Natco Red Lentils in several changes of water and add 700ml fresh cold water.
  2. Add a splash of light olive oil and set to simmer, skimming off any foam.
  3. When lentils have softened, add 20g fresh ginger, 1.5 tsp salt flakes, 1/4tsp Natco hot chilli powder, 1/2 tsp turmeric and a 400g tin of Natco Coconut milk (reserve 2tbsp for topping)
  4. Simmer for about 15 minutes and then cool slightly before transferring to a blender. Whizz until nice and silky smooth.
  5. Transfer back to pan and adjust seasoning - salt and lemon
  6. For the tarka - heat 2 tbsp coconut oil and add 1 bay leaf, 1tbsp Natco black mustard seeds, 7 dried chillies, 12 curry leaves and 1/4 tsp chilli powder. Heat until the mustard seeds start to crackle.
  7. Pour over the Dahl and drizzle the remaining coconut milk.
  8. Serve piping hot with some rice, roti and chutney 😋

Recipe Made By Bina's Food

🥥  Click here to buy the ingredients from Natco Online Now!

Previous Recipes Back to All Recipes Next Recipes