The Best Lentil Curry (Lentil Dahl) – Creamy & One-Pot

I’ve developed dozens of Indian-inspired recipes, from my quick chickpea curry to creamy mango lassi and red lentil dal. There are tons of easy Indian recipes every person should try at least once in their life, but this green lentil coconut curry is one of the most loved.

This curry has earned its place as a fan favorite. But don’t just take my word for it, over 2.3 million views and 40,000 likes on my YouTube video recipe speak for themselves! It’s a one-pot wonder that takes just 15 minutes of prep. Best of all, dried lentils are incredibly affordable, making this the perfect rent-week meal.

Ingredients & Substitutions

• Neutral Oil – Avocado, canola, vegetable, corn, peanut, or grapeseed oil all fit the bill. 
• Onion – Feel free to use any color you have on hand. You can also swap in frozen chopped onion to keep your prep (and tears) to a minimum.
• Fresh Garlic & Ginger – This dynamic duo is a staple in Indian kitchens, with many Indian cooks opting to pre-make garlic ginger paste for convenience.
• Garam Masala or Curry Powder – Use either depending on your preference. Both bring warmth and depth; curry powder leans earthy, while garam masala is typically sweeter and more aromatic.
• Ground Cumin & Turmeric – These spices enhance the flavor base and complement either of the spice blends above.
• Tomato Sauce/Crushed Tomatoes – Either of these canned staples will work, adding a nice, bright acidity and sweetness. 
• Canned Coconut Milk – Make sure to use full-fat coconut milk for the most luscious results. I’ve heard from readers that full-fat oat milk works well, too!
• Dried Lentils – Either brown or green lentils (not French de Puy) are excellent choices. 
• Cilantro/Coriander Leaves – Optional, but lovely for a bit of freshness and a pretty pop of color. You can also use flat-leaf parsley if you prefer.

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇

How to Make Lentil Dal (Lentil Curry)

Watch the full video recipe to learn how to make this Indian Coconut Lentil Curry. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.

Prefer the written recipe? Scroll down to the recipe box 👇

Common Types of Lentils for Indian Curries

Lentils come in many varieties, and the type you choose can significantly affect the texture and flavor of your dahl. Here’s a breakdown of the most common types used in Indian cuisine and how they perform in different dal recipes:

• Brown Lentils (Masoor) – Earthy, mild, and slightly firm, brown lentils are a great choice for a hearty, textured dahl. They hold their shape well, making them perfect for this recipe.
• Green Lentils (Moong or Mung Dal) – These lentils have a slightly peppery flavor and also retain their shape when cooked. They take a bit longer to cook but are ideal if you like your dahl with more bite and structure.
• Red Lentils (Masoor Dal) – Hulled and split red lentils cook quickly and break down into a soft, creamy texture. While you can use them in this recipe, the result will be more stew-like and less textured, and it’ll cook much more quickly. If you only have red lentils on hand, I’d recommend checking out my masoor dal recipe.
• Yellow Lentils (Moong Dal or Toor Dal) – Yellow lentils are mild, slightly sweet, and often used in everyday Indian cooking. Moong dal is softer and lighter, while toor dal (split pigeon peas) has a nuttier flavor and more of a bite, making it the best choice for South Indian sambar and classic dal tadka.
• Black Lentils (Urad Dal) – These are often used in slow-cooked, creamy dishes like dal makhani because they take awhile to cook. They have a deep, rich flavor on account of a higher fat content than most other lentils.

So, which kind of lentils should you use? For this lentil dahl, green or brown lentils (or a mix of both) are your best bet. They offer the perfect balance of structure and heartiness. That said, many varieties of Indian lentil curries abound! If you have a particular type of lentil on hand, there’s definitely a dal recipe for it!  

Build the Flavor Foundation (Don’t Skip It)

Don’t skip this step, this is what takes your curry from ordinary to extraordinary. Start by sautéing the onions until golden and soft—they’re your flavor base. Then comes the magic: garlic and ginger. The moment they hit the pan, the aroma tells you you’re on the right track.

Now, add your spices. Let them toast for just a minute, this simple step wakes them up and unlocks their full potential. It’s what gives your curry those rich, deep, developed flavors we all crave. Little steps like this make all the difference.

Optional Variations & Dietary Adaptations

This lentil dahl is cozy, flavorful, and super versatile. Here are some easy ways to customize the recipe to fit your needs (or pantry!):

• Add vegetables – Need to clean out your crisper drawer? Toss in diced carrots, sweet potatoes, cauliflower, or spinach for extra nutrition and color. Add hearty veggies early on, and stir in leafy greens near the end so they stay vibrant.
• Spice it up – Want more heat? Add a pinch of cayenne pepper, red chili flakes, or a fresh chopped chili along with the garlic and ginger.
• Make it richer – Stir in a spoonful of ghee or a dollop of plain yogurt at the end for extra creaminess and flavor.
• Add protein – While whole grains (like rice) and legumes (like lentils) form a complete protein when served together, you may be feeling extra peckish. For a more filling meal, serve with a soft-boiled egg, top with crispy tofu, or stir in chopped cooked chicken breast.
• Brighten it up – A squeeze of lime or lemon juice just before serving wakes up the flavors and adds a fresh, tangy finish.

Expert Tips & Tricks 

• Rinse your lentils well to help remove excess starch and any dust or debris.
• Bloom your spices. Sautéing the garlic, ginger, and spices in oil before adding liquids helps release their full aroma and flavor. Don’t skip this step!
• Simmer gently. Keep the heat low once everything is combined. A slow simmer helps the lentils soften without breaking apart too much and gives the flavors time to meld.
• Adjust the consistency. Lentil dahl thickens as it cooks and cools. Add a splash of water or coconut milk if it gets too thick, or simmer uncovered if it’s too runny.
• Taste and season at the end. Lentils absorb a lot of flavor, so wait until the end to do a final salt and spice check—you may need more than you think!

Storage & Reheating

• Refrigeration: Let the dahl cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4–5 days. The flavors only get better over time!
• Freezing: Lentil dahl freezes beautifully. Portion into freezer-safe containers or silicone molds and freeze for up to 3 months. Thaw overnight in the fridge or reheat directly from frozen.
• Reheating: Reheat gently on the stovetop over low heat or in the microwave. You may need to add a splash of water or coconut milk to loosen it up, as it thickens in the fridge.
• Meal Prep Tip: Make a double batch and portion it into individual containers with rice for grab-and-go lunches. It’s a great make-ahead option for busy weeks, and it holds up well for several days without losing flavor or texture.

More Lentil Recipes

• Lentil Soup
• Edamama and Black Lentil Salad
• Lentil Patties
• 2-Ingredient Lentil Wraps

More Curry Recipes

• Chicken Tikka Masala
• Chickpea Curry
• Easy Chicken Curry
• Butter Chicken

Frequently Asked Questions