There’s something deeply comforting about a pot of dhal gently simmering on the stove. It’s warm, forgiving, and endlessly nourishing - the kind of meal that looks after you when the weather’s cold, schedules are full, and you want something simple but satisfying.
This one pot lentil dhal with coconut cream is rich in plant protein and fibre, gently spiced with warming ingredients like turmeric, ginger, and cumin, and finished with a homemade coconut cream for a naturally creamy texture. It’s ideal for batch cooking and tastes even better the next day.
Even better? Dhal doesn’t demand perfection. If you don’t have every spice listed, stick loosely to the base recipe and adjust as you go — it’s one of those dishes that always turns out delicious.
Why you’ll love it
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One pot & low effort - minimal prep, minimal washing up
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Great for batch cooking - perfect for busy weeks
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Naturally nourishing - rich in fibre, plant protein, and warming spices
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Comforting but balanced - creamy without feeling heavy
Ingredients
For the dhal
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1½ cups lentils, rinsed
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1 red chilli, finely sliced
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2 medium red onions, finely chopped
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3 garlic cloves, crushed
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1 tbsp tomato purée
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1 heaped tbsp garam masala
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1 tbsp curry powder
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1 tsp ground cumin
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½ tsp ground cinnamon
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½ tsp ground ginger
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1 heaped tsp turmeric
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500 ml water
For the coconut cream
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1 cup desiccated coconut
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270 ml water
To serve
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Fresh coriander
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A squeeze of lemon juice
Method
1. Cook the dhal
Add all of the dhal ingredients to a large saucepan and stir to combine. Bring to a boil, then reduce to a gentle simmer. Cook for around 30 minutes, stirring occasionally, until the lentils are soft and the mixture has thickened. Remove from the heat.
2. Make the coconut cream
While the dhal is cooking, blend the desiccated coconut with 270 ml water until smooth. You can strain the mixture for a smoother cream, or leave it unstrained for a thicker, more rustic texture.
3. Finish the dish
Stir the coconut cream into the cooked lentils and mix well until fully combined.
4. Serve
Top with fresh coriander and a squeeze of lemon juice to brighten the flavours. Serve warm on its own, with rice, or alongside flatbreads.
Pro tips
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Make it your own: Add spinach or kale at the end for extra greens
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Adjust the heat: Skip the chilli for a milder version
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Storage: Keeps well in the fridge for up to 3 days and freezes beautifully
More about Julie
Balancing her time between private clients and NHS commitments, Julie offers support for those seeking evidence-based nutrition and lifestyle guidance for a wide range of chronic conditions, including weight management and gut health.