Coconut Milk Dal - orthodox.fast

Other Fast Without Oil Published March 22, 2026

The genius of this dal is that coconut milk provides all the richness you would normally get from ghee or oil. The fat in coconut milk is part of the coconut itself — it is not added oil, and it is permitted on no-oil fasting days. This makes South Asian dal one of the most satisfying dishes in the entire fasting repertoire: creamy, spiced, protein-rich, and absolutely legal.

Bloom the spices directly in the coconut milk rather than in oil. The flavor is different — rounder, sweeter, more integrated — and arguably better for this particular dish.

FASTING LEVEL: Fast Without Oil (cooked food permitted, no oil, no wine — coconut milk is permitted as the fat is inherent to the coconut)
SERVINGS: 4
TIME: 40 minutes

INGREDIENTS

- 1 1/2 cups red or yellow lentils, rinsed
- 1 can (400ml) full-fat coconut milk
- 2 cups water
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/4 teaspoon cayenne pepper
- 1 can (400g) diced tomatoes
- Juice of 1 lime
- Salt to taste
- Fresh cilantro, chopped, for serving

METHOD

1. In a large pot over medium heat, combine 1/4 cup of the coconut milk with the onion. Cook, stirring frequently, for 6-7 minutes until the onion softens. The coconut fat will render out and gently cook the onion.

2. Add the garlic, ginger, cumin, turmeric, coriander, garam masala, and cayenne. Stir for 1 minute — the spices will bloom in the coconut fat and become intensely fragrant.

3. Add the lentils, remaining coconut milk, water, and diced tomatoes. Stir to combine. Bring to a boil, then reduce to a gentle simmer.

4. Cook for 25-30 minutes, stirring occasionally, until the lentils are completely broken down and the dal is thick and creamy. Add more water if it becomes too thick.

5. Stir in the lime juice and season generously with salt. Serve over rice or with bread, topped with fresh cilantro.

NOTES

- Full-fat coconut milk is essential here. Light coconut milk will leave the dal thin and unsatisfying.
- For extra depth, dry-toast mustard seeds and cumin seeds in the empty pot for 30 seconds before adding the coconut milk and onion. They will pop and crackle and release their oils.
- This dal improves overnight as the flavors meld. Make a double batch.
- Keeps refrigerated for 5 days. Freezes well for 2 months.