Chana dal with lentils and coconut milk

A creamy, spicy Indian dal in which lentils melt into a fragrant coconut milk sauce. High in plant protein and fibre, it is a comforting, economical plant-based dinner.

Preparation: 10 min  |  Cooking: 30 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 295 kcal · 9 g protein · 17 g carbohydrate · 20 g fat

Ingredients

• 250 g red lentils
• 400 ml coconut milk
• 1 onion
• 2 cloves of garlic
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp ginger

Method

1. Soften the onion, garlic, ginger and spices.
2. Add the rinsed lentils and the coconut milk.
3. Top up with water and simmer for 20 minutes.
4. Mash lightly and serve with rice.

Nutritional benefits

Red lentils provide plant protein, fibre and iron, coconut milk adds a comforting creaminess, and the spices (turmeric, ginger) have anti-inflammatory properties. A complete, filling, 100% plant-based dal, better absorbed thanks to the fats in the coconut milk. Naturally gluten-free.

Variations and substitutions

• With spinach or tomato.
• Light coconut milk to cut calories.
• Spicier: chilli, curry paste.
• With added chickpeas.

Storage and making ahead

Keeps for 4 days and can be frozen: excellent for batch cooking. Reheat with a little water.

💡 Good to know

Fry the spices in the hot oil before adding the liquid: this tempering releases their aromas and flavours the whole dal.

Related reading

Discover more vegetarian recipes · vegan recipes · high-protein recipes · gluten-free recipes · anti-inflammatory recipes.

The foods in this recipe: red lentils · coconut milk · onion · garlic · garam masala.

You might also like these recipes: Lentil, sweet potato and spinach curry · Chickpea, spinach and tomato curry · Rajma (kidney bean curry).