Coconut Dahl

Name: Coconut Dahl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 400g red lentils; 400ml coconut milk; 600ml water; 1 large onion, diced; 4 cloves garlic, minced; 1 tsp ginger; 2 tsp curry powder; 1 tsp turmeric; 1 tsp cumin seeds; 10 curry leaves; 1 dried red chilli; 3 tbsp coconut oil; salt to taste

Sri Lankan coconut milk dahl built on red lentils with curry leaves and mustard seeds. Frying the mustard seeds and curry leaves in hot oil until they pop and crackle before anything else goes in is what tempers their flavour into the oil, carrying it through the whole dahl.

Total time

40 min

Prep

10 min

Cook

30 min

Difficulty

easy

Cuisine

Sri Lankan

vegangluten-free

Ingredients

400gred lentils

400mlcoconut milk

600mlwater

1large onion, diced

4 clovesgarlic, minced

1 tspginger

2 tspcurry powder

1 tspturmeric

1 tspcumin seeds

10curry leaves

1dried red chilli

3 tbspcoconut oil

saltto taste

Instructions

Heat oil. Fry cumin seeds, curry leaves and chilli.

Add onion until golden. Add garlic and ginger.

Add curry powder and turmeric. Cook 2 minutes.

Add lentils, coconut milk and water. Simmer 25 minutes.

Season well.

Serve with rice and roti.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

519

Protein

13.7g

Fat

38.7g

Carbs

34.9g

Fiber

12g

Sodium

221mg

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