Creamy Coconut Dal Recipe — Fragrant South Indian Lentils

This Coconut Dhal is incredibly simple to make, family friendly, and tastes wonderful. It costs less than £2.00 per person and is cooked in one pot, making it budget-friendly and easy to clean up.

Recipe Difficulty – Very Easy

Why this recipe works

Combining butternut squash and coconut creates a rich, comforting base that works beautifully in a lentil dhal. The natural sweetness of the squash balances the spices and creamy coconut milk, producing a dish that’s both satisfying and nourishing.

This version of Coconut Lentil Dhal is inspired by Sri Lankan flavours and makes a cosy meal for autumn or winter evenings. It’s inexpensive to prepare — roughly £1.50–£2.00 per portion — and everything cooks in one pot for minimal cleanup.

The dhal is ideal for batch cooking: it freezes well and often tastes even better the next day, so consider making extra for lunches or quick dinners later in the week.

Ingredients to make Coconut Dhal

• Butternut squash – provides a sweet, creamy base.
• Oil – olive oil works well.
• Garlic cloves – crushed for flavour.
• Red onion – diced for sweetness and depth.
• Turmeric – a warm, earthy spice common in curries.
• Cayenne pepper – adds heat; adjust to taste.
• Paprika – for mild, sweet smokiness.
• Chilli flakes – optional, for extra heat.
• Ground coriander – adds a citrusy note.
• Fresh red chilli – deseeded and finely chopped, optional.
• Fresh lime juice – brightens the dish.
• Red split lentils – the main protein and body of the dhal.
• Coconut milk – keeps the recipe vegan and creamy.
• Vegetable stock – to cook the lentils and enhance flavour.

See the recipe card below for exact quantities and full details.

Substitutions

• Butternut squash – can be swapped for sweet potato or pumpkin.
• Spices – adjust turmeric, cayenne, paprika and coriander to suit your taste.
• Garlic – pre-minced garlic or garlic powder can be used in a pinch.
• Lentils – other split lentils, split peas or beans can replace red split lentils, though cooking times may vary.

Variations

• Spicy – increase cayenne, chilli flakes, or fresh chilli for more heat.
• Deluxe – finish with lime juice, fresh coriander, extra chilli and toasted coconut flakes for a vibrant finish.
• Kid friendly – reduce or omit the chilli and cayenne to keep it mild.

How to make Coconut Dhal

Step 1: Peel, deseed and chop the butternut squash into small cubes. Dice the red onion and fresh chilli.

Step 2: Heat oil in a large pot over medium heat. Add crushed garlic, diced red onion, and a pinch of salt and pepper. Cook for a couple of minutes until softened.

Step 3: Stir in turmeric, cayenne, paprika, chilli flakes, ground coriander, fresh chilli and the lime juice. Add the chopped butternut squash and fry briefly to coat with the spices.

Step 4: Pour in the coconut milk, vegetable stock and add the red split lentils. Mix well, bring to a boil, then reduce to a simmer. Cook for about 25 minutes, stirring every 5–10 minutes, until the lentils are soft and the squash is tender.

Hint: Adjust the spice levels to suit your heat tolerance.

Leftovers

Store leftover dhal in an airtight container in the fridge for 2–3 days, or freeze portions for up to six months. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened.

Recipe FAQs

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Coconut Dhal

Ingredients

Instructions

Video

Notes