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Coconut dhal recipe

120 ratings

This recipe for coconut dhal is quick, easy and super comforting. Redolent with the flavours of cumin, mustard seeds and turmeric, it's a dish that's perfect for making on a weeknight, even when you're pushed for time. Serve with a high-quality natural yogurt. See method

Serves 4
5 mins to prepare and 25 mins to cook
457 calories / serving
Vegetarian

Ingredients

2 tbsp olive oil
1tsp mustard seeds
1tsp cumin seeds
½tsp turmeric
2 garlic cloves, peeled and sliced
1 onion, diced
250g red lentils
400g coconut milk
400g chopped tomatoes
1tbsp chopped coriander
1tbsp natural yogurt

If you don't have red lentils, you can try using green lentils instead

Each serving contains

Energy
1910kj
457kcal 23%
Fat
25g 36%
Saturates
17g 84%
Sugars
8g 9%
Salt
0.3g 5%

of the reference intake
Carbohydrate 43.3g Protein 18.2g Fibre 9.5g

Method

Heat the oil in a pan and add the mustard seeds and cumin seeds. Cook for 2-3 minutes, until the mustard seeds start to ‘pop’. Add the onion and garlic and cook for 3- 4minutes before stirring in the turmeric. Cook for 1 minute.
Pour in the lentils, coconut milk, chopped tomatoes and 100ml water and stir. Season well. Bring to the boil and simmer for 25-30 minutes, stirring occasionally to prevent the lentils from sticking to the bottom of the pan. Just before serving, stir in the coriander and yogurt.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

See more Indian recipes