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The Best Dal Ever

Creamy, comforting coconut moong dal packed with warming spices, spinach, and velvety coconut milk. Vegan, gluten-free, and utterly addictive—the ultimate plant-based comfort food.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Indian, Vegan
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dal Base
  • 1 cup yellow moong dal rinsed
  • 1 medium onion finely chopped
  • 2 medium tomatoes diced
  • 3 cups fresh spinach chopped
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp fresh ginger grated
  • 3 cloves garlic minced
  • 1-2 green chilies slit
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp garam masala
  • salt to taste
  • 3 cups water
  • 2 tbsp oil
  • 0.5 lemon juice
Tadka
  • 2 tbsp ghee or oil
  • 1 tsp cumin seeds
  • 8-10 curry leaves
  • 2 dried red chilies
  • asafoetida pinch, optional

Equipment

  • Large pot or Dutch oven
  • Small pan for tadka
  • Wooden spoon

Method
 

  1. Rinse moong dal until water runs clear. Drain.
  2. Heat oil in pot over medium. Sauté onion 6-8 min until golden.
  3. Add ginger, garlic, chilies; cook 1-2 min.
  4. Add tomatoes, turmeric, cumin, coriander, salt. Cook 5-6 min until soft.
  5. Add dal and 3 cups water. Boil, then simmer covered 25-35 min until creamy.
  6. Stir in spinach and coconut milk. Simmer uncovered 8-10 min.
  7. Add garam masala and lemon juice. Adjust seasoning.
  8. For tadka: Heat ghee, add cumin seeds, curry leaves, chilies, asafoetida. Fry 30 sec. Pour over dal.
  9. Garnish with cilantro and serve hot.

Notes

Flavors improve overnight. Adjust consistency with water when reheating. Store refrigerated up to 5 days or freeze 3 months.