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Beginner/35 min/Serves 4/Indian/Mild spice

Coconut Lentil Curry with Curry Leaves

Toor dal simmered in coconut milk with a mustard seed and curry leaf tempering.

By Vegan Cook — published 1 August 2026

Time35 min
Servings4
SkillBeginner
CuisineIndian
SpiceMild
Best forDinner
Calories / serving280
AllergensNone declared

Ingredients

Serves 4.

  • 1 cuptoor dal
  • 1 cupcoconut milk
  • 1 tspmustard seeds
  • 1 sprigcurry leaves
  • 1/2 tspturmeric
  • 1 tbspoil

Cookware

  • Pressure cooker
  • Small pan

Method

Read each step end-to-end before starting.

  1. 01

    Cook the dal

    Simmer the toor dal with turmeric and water until completely soft.

  2. 02

    Temper

    Heat the oil, pop the mustard seeds and add the curry leaves.

  3. 03

    Simmer

    Stir the tempering and the coconut milk into the dal and simmer ten minutes before serving.

Allergen profile

Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen — check all packaging.

Free from
SulphitePeanutSoyGlutenTree Nuts
Contains
No declared allergens.