PanPotPlates
Back to Recipes

One-Pot Vegan

One-Pot Coconut Turmeric Lentil Dal

By PanPotPlates Editorial TeamPublished May 8, 2026 | Updated Oct 17, 2026
Indian-Inspired 60 mins onepotglutenfreedairyfreeeasybudget-friendlymealprep

One-Pot Coconut Turmeric Lentil Dal is a practical PanPotPlates recipe built for dependable weeknight cooking. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 40 minutes; additional elapsed time 5 minutes; total about 60 minutes. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

One-Pot Coconut Turmeric Lentil Dal
Prep 15 min
Cook 40 min
Total 60 min
Servings 4
Difficulty easy
Cuisine Indian-Inspired

Recipe Details

Prep15 min
Cook40 min
Total60 min
Servings4
Difficultyeasy
CuisineIndian-Inspired
Add To Favorites

Ingredients

Servings 4
  • 1 cup red lentils, rinsed and drained
  • 1 tablespoon coconut oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 large tomato, chopped
  • 1 can (14 oz) light coconut milk
  • 3 cups water or vegetable broth
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • Fresh cilantro leaves, chopped, for garnish
  • Lemon wedges, for serving
Ingredients for One-Pot Coconut Turmeric Lentil Dal
Ingredients for One-Pot Coconut Turmeric Lentil Dal

Instructions

  1. Heat the coconut oil in a large pot over medium heat.
  2. Add the mustard seeds and cumin seeds and toast until they start to pop, about 1 minute.
  3. Add the chopped onion and sauté until soft and translucent, about 4-5 minutes.
  4. Stir in the garlic and grated ginger and cook for 1 minute until fragrant.
  5. Add the turmeric, coriander, cinnamon, and cayenne pepper (if using). Stir for 30 seconds to toast the spices.
  6. Add the chopped tomato and cook until softened, about 3 minutes.
  7. Pour in the rinsed red lentils, coconut milk, and water or vegetable broth. Stir to combine.
  8. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally, until lentils are tender and dal thickens.
  9. Season with salt and pepper to taste. Adjust seasoning as desired.
  10. Remove from heat and let sit for 5 minutes to thicken slightly.
  11. Serve garnished with fresh cilantro and lemon wedges on the side.
One-Pot Coconut Turmeric Lentil Dal cooking in the recommended pan or pot
One-Pot Coconut Turmeric Lentil Dal cooking in the recommended pan or pot

Timing note

Allow for seed toasting, onion and tomato cooking, bringing to a boil, 20-25 minutes simmering, and the final 5-minute rest, as well as preparation.

Related Articles

Read related guides and practical cooking tips.

More Recipes

Explore more recipes you may like.

Reviews

Rate this recipe and share a photo of your result.

Sign In To Review

No reviews yet.

Newsletter

Stay In The Loop

Get fresh recipes, articles, and updates from PanPotPlates.