Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Coconut Dhal
Creamy South Indian coconut dhal with red lentils, curry leaves and a tempering of mustard seeds. Pouring the hot tempering over the finished dhal right before serving, rather than stirring it in early, keeps its aroma vivid instead of fading into the pot.
Ingredients
Instructions
Simmer lentils in broth with turmeric until soft, about 20 minutes.
Stir in coconut milk; season.
Heat coconut oil; fry mustard seeds and cumin until popping. Add curry leaves.
Add onion and garlic; cook until golden.
Pour tempering over lentil soup. Serve with rice or flatbread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
