Red Lentil Dhal With Coconut Milk Recipe

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Red Lentil Dhal With Coconut Milk Recipe

Red Lentil Dhal With Coconut Milk Recipe

Brought to you by McKenzies

Last Friday night, it was getting late and I hadn’t even thought of dinner. I was super-unprepared too as I hadn’t even taken any meat out of the freezer. What to do? Luckily I did have some red lentils for my Bean Challenge so a quick Friday night Dhal it was!


  • 2 carrots
  • 1 tablespoon each of cumin, tumeric, garam masala
  • 1 tablespoon curry powder (I used a specially made one my mum and dad brought back from India last year!)
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • sliver of coconut oil for sauteing
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 400 mls water
  • 400 mls coconut milk or cream
  • 300 grams McKenzie’s red lentils
  • 400 grams of chopped tomatoes (tinned or fresh)
  • salt and pepper to taste

Red Lentil Dhal With Coconut Milk Recipe

How to make the Red Lentil Dhal With Coconut Milk Recipe:

  1. Chop the carrots in the food processor or thermomix. If you aren’t using a thermomix, place the carrot into a big pot.
  2. Saute the onion, garlic and ginger for 2 minutes in a hot pan with a dribble of coconut oil.
  3. Add the cumin, tumeric, garam masala, curry powder, ginger, garlic, onion, and olive oil into the pot/thermomix.
  4. Add water, lentils, coconut milk, and tomatoes to the pot.
  5. Simmer on medium heat for 30 minutes, or in thermomix for 20 minutes at 100 degrees C on speed 1.
  6. Steam a pot of rice to accompany the dhal.
  7. If your dhal is too runny, mix 1 tablespoon of corn flour to 1 tablespoon of water and add this to dhal. Cook for a further 5 minutes


Serve with rice, naan bread and homemade chutney.

Yay, it is fete and fair season here in Australia which means you can buy the best kind of chutney – local, homemade, and from Granny’s kitchen. My fridge always has at least one jar!


Bean Challenge:

Ned’s verdict on this one. ¬†Only 2 out of 5 beans. A little too hot and spicy for him he says. Could have been the Indian spice. Perhaps I’d tone it down a little on the curry powder if the kids are eating it.

But I’d beg to differ. This dhal was so good, I ate it for dinner, and then for breakfast AND lunch the next day. True story.

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