Coconut masoor dal

Name: Coconut masoor dal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings

Posted: 11/01/2026Updated: 11/01/2026

South Indian curry where red lentils are simmered in a fragrantly spiced tomato and coconut milk.

Serve with a portion of steamed Basmati rice along with a side of roti to scoop handfuls of the dal.

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Active prep: 10 minutesPassive cooking: 15 minutesActive cooking: 10 minutes

Ingredients

Adjust servingsServings

300 grams Red lentils
4 medium Tomatoes, finely chopped
1 medium Red onion, finely diced
4 cloves Garlic, finely minced
2 Ginger, grated
2 medium Green chillies, sliced lengthwise
2 teaspoons Cumin seeds
2 teaspoons Turmeric powder
2 teaspoons Ground coriander
0.5 teaspoon Chilli powder
2 teaspoons Garam masala
400 millilitres Coconut milk
700 millilitres Vegetable stock
2 tablespoons Ghee
1 Salt, to taste
Lemon
1 handful Fresh coriander, chopped

Instructions

Thoroughly rinse the red lentils and prepare all the vegetables and aromatics beforehand.
Heat the ghee in a large pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until aromatic. Add the red onion and sauté until softened.
Stir in the garlic, ginger and green chilli. Cook for another minute until fragrant.
Add the chopped tomatoes and a pinch of salt. Cook for 5–7 minutes, stirring occasionally, until the tomatoes break down and form a paste.
Mix in the turmeric powder, ground coriander and chilli powder. Add the rinsed red lentils and stir to coat them in the spice mixture.
Pour in the vegetable stock and bring to a boil, then lower the heat and let it simmer covered for 10–15 minutes. Stir occasionally, until the lentils are very almost tender.
Stir in the coconut milk and allow to simmer covered for a final 5 minutes.
Add the garam masala and chopped fresh coriander at the end, stirring well. Adjust the consistency with more stock or water if needed (it will thicken as it rests).
Garnish with a little more chopped fresh coriander and serve with lemon wedges.

Video tutorial

Helpful notes

Cooking tips

Always rinse red lentils thoroughly to remove any impurities and excess starch. This helps the dal cook evenly and prevents it from becoming too mushy.
Soaking lentils was for 1-2 hours beforehand can reduce the cooking time. This may not allow the lentils to absorb as much flavour though.
For a thicker dal, reduce the amount of vegetable stock. For a lighter consistency, add more liquid as needed during cooking.
While the coconut can provide enough sweetness to balance the acidity of the tomatoes, add a little pinch of white sugar if necessary.
Add the garam masala and lemon juice at the end of cooking to preserve its flavour.

Alternative ingredients

If fresh tomatoes are unavailable, use canned tomatoes or passata for a smoother consistency. Additional sugar to balance the acidity will be required here.
Instead of individual spices like cumin, coriander, and turmeric, you can use a curry powder to simplify the recipe.
Add a cinnamon stick while cooking the dal for a slightly more warming flavour.
Chicken stock can be used instead of vegetable stock however will no longer be vegetarian.
Replace the ghee with vegetable oil or any other neutral oil. Browned butter can also mimic the flavour of ghee more closely.

Storage instructions

Allow the dal to cool completely before storing it to prevent condensation and excess moisture.

Refrigeration: Store in an airtight container. It will stay fresh in the fridge for up to 3-4 days.

Freezing: This curry freezes well but may thicken. Transfer to a freezer-safe containers or heavy-duty freezer bag. Label with the date and freeze for 2-3 months.

Re-heating instructions

If re-heating from frozen, ensure it has fully defrosted whether that is overnight in the fridge out in the microwave on the defrost setting.

Stove: Heat over medium-low heat, stirring occasionally, until the sauce is hot throughout. Add a tablespoon or two of water to loosen the curry sauce.

Microwave: Using the microwave can be used to quickly re-heat the curry. Re-heat until piping hot throughout.

Nutrition and dietary facts

Vegetarian, Gluten-free

Per serving:Calories: 424kcal (19%), Protein: 10.7g (18%), Fat: 30.2g (38%), Saturated fat: 18.9g (126%), Carbohydrates: 26.8g (10%), Sugars: 8g (32%), Fibre: 7.8g (26%)

Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.