Growing up, our family meals often included a consistent trio: roti, a sabzi, and dal. After finishing the rotis, we'd always add rice to savor the remaining dal. Although dal isn't a daily staple for me anymore, its comforting warmth and deliciousness still hold a special place in my heart, especially as I experiment with new flavors.
This dish is truly a one-pot wonder. With just a handful of aromatic ingredients and spices, you can create a flavorful meal that can be customized to your liking. As spring approaches, I find myself craving fresh greens, so I've added a generous portion of kale to the mix. I'm always on the lookout for creative ways to enjoy my greens without resorting to salads, and this dal is a fantastic solution, providing plant-based protein, veggies, and delightful flavors—all in under thirty minutes.
Ingredients for Coconut Dal with Kale
This recipe features a straightforward ingredient list, but feel free to adjust it based on what you have on hand and your personal preferences!
Onion. I prefer finely chopping the onion for a smoother texture, but a rough chop can work just as well.
Garlic. Finely minced garlic enhances the flavor profile.
Tomato Paste. A touch of tomato paste enriches the overall taste with a savory element; you can substitute it with tomato sauce if needed.
Spices. A variety of spices is essential! We're using cumin, mustard seeds, coriander, turmeric, and black pepper to elevate the flavor.
Lentils. Any type of lentils works here—yellow, black, or green—so mix and match according to what you have in your pantry.
Coconut milk. While you can use any non-dairy milk, coconut milk lends a subtle sweetness and creaminess that complements the dish.
Kale. I favor lacinto kale for its texture, but spinach can be a good alternative.
Lemon. A squeeze of lemon adds a refreshing acidity that brightens the dish.
Benefits of Soaking Lentils Before Cooking
Although this recipe is quick, soaking your lentils beforehand is crucial. There have been moments when I planned to make dal but forgot to soak the lentils, which can throw off your timing. Soaking overnight is beneficial.
While you can skip soaking, it makes the lentils easier to digest and improves mineral absorption. I simply put my lentils in a large bowl, cover them with water, and let them sit on the counter, covered with a towel. When I'm ready to cook, I drain and rinse them quickly.
Serving Suggestions and Storing Leftovers of Vegan Coconut Dal
This dal can be customized in various fun ways for serving.
I like to add a dollop of yogurt and sprinkle fresh herbs on top. If I want to elevate the dish, I'll include pickled onions and additional bloomed spices. Serve it with naan, roti, or rice, or simply enjoy it on its own!
For leftovers, store in an airtight container in the fridge for up to three days. Reheat in the microwave or on the stovetop over low heat until warmed through.
Description
A simple one-pot dish brimming with flavor.
Ingredients
- 2 tbsp oil or ghee
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp mustard seeds
- 2 tsp fresh ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1 tsp salt
- 1 tsp black pepper
- 1 cup soaked lentils
- 5 – 6 cups water
- 1/2 cup coconut milk (or milk of choice)
- handful of chopped kale
- juice of 1/2 lemon
Instructions
- Soak lentils overnight. Drain and rinse, then set aside.
- In a pot, heat ghee or oil over medium heat. Add onion and cook until golden. Stir in tomato paste and cook until it turns brick red. Add garlic and spices, cooking until fragrant.
- Add lentils and water—5 cups for thicker dal, 6 cups for thinner. Bring to a simmer, cover, and cook for 30-40 minutes until lentils soften and dal thickens. Stir in coconut milk and kale, cooking for an additional 5 minutes. Remove from heat.
- Adjust salt and add lemon juice before serving. Enjoy!
- Prep Time: overnight
- Cook Time: 30
- Category: dal
Keywords: dal, kale, coconut, vegan
