Curried Coconut Dhal
A comforting and aromatic coconut dal inspired by everyday Indian flavours. Creamy red lentils simmered with warming spices, tomatoes and coconut milk, balanced with fresh cucumber raita, tangy pickled onions and crispy poppadom. A nourishing plant-forward dish that is rich, satisfying and full of vibrant flavour.
- 20-30 min
- EASY
- 1
- May contain soy, mustard / gluten and milk
Estimated Nutrition per Portion
Estimated Nutrition per Portion
- 680 kcal Calories
- 21 g Protein
- 78 g Carbohydrates
- 29 g Fat
- 17 g Fiber
- 11 g Sugar
Ingredients
| Quantity | Prep Instructions | ||
| Imperial | Metric | ||
| Raw Materials | |||
| Brown Onion | 1/4 each | 40g | Finely diced |
| Garlic | 1 clove | 5g | Minced |
| Ginger | 1/2 thumb | 5g | Minced |
| Turmeric | 1/4 tsp | 1g | |
| Ground cumin | 3/4 tsp | 2g | |
| Ground coriander | 3/4 tsp | 2g | |
| Curry powder | 3/4 tsp | 2g | |
| Red lentils | 1/3 cup | 60g | Rinsed |
| Chopped tomatoes | 1/2 cup | 100g | |
| Vegetable stock | 1/2 cup | 125ml | |
| Coconut milk | 1/3 cup | 100ml | |
| Lime juice | 1 tbsp | 15ml | |
| Sugar | 1/4 tsp | 1g | |
| Coconut oil | 1 tbsp | 15ml | |
| Salt | pinch | 1g | |
| Black pepper | pinch | 0.5g | |
| Basmati rice (dry) | 1/3 cup | 80g | Cooked separately |
| Poppadom | 1 each | 10g | Warmed |
| Cucumber Raita | |||
| Greek Yogurt | 1/4 cup | 60g | |
| Cucumber | 1/4 each | 40g | Grated |
| Garlic | 1/4 clove | 1g | Minced |
| Fresh Coriander | 1 tbsp | 4g | Chopped |
| Fresh Mint | 1 tbsp | 4g | Chopped |
| Lime Juice | 1 tbsp | 15ml | |
| Salt | pinch | 1g | |
| Quick Pickled Onions | |||
| Red Onion | 1/4 each | 40g | Thinly sliced |
| Lime Juice | 1 tbsp | 15ml | |
| Salt | pinch | 1g | |
Method
-
Cook the dhal
- Heat oil in a saucepan over medium heat.
- Add onion and a pinch of salt. Sweat until softened.
- Add garlic and ginger and cook until fragrant.
- Add turmeric, cumin, coriander and curry powder. Toast 1–2 min.
- Add lentils, tomatoes, stock and coconut milk.
- Bring to a boil, then reduce to a gentle simmer.
- Cook 15–20 min, stirring occasionally, until creamy.
- Finish with lime juice, sugar, salt and pepper.
- Adjust consistency if needed.
-
Prepare the quick pickled onions
- Combine sliced onion, lime juice and salt in a bowl.
- Scrunch gently by hand.
- Set aside to marinate.
-
Prepare the cucumber raita
- Grate cucumber and squeeze excess liquid.
- Mix with yoghurt, garlic, coriander, mint and lime juice.
- Season with salt.
- Keep chilled until service.
-
Prepare service elements
- Cook basmati rice according to hotel standards.
- Warm poppadom as per supplier instructions.
-
Assemble & serve
- Serve dal hot with basmati rice.
- Add cucumber raita and pickled onions on the side.
- Finish with poppadom.
- Garnish with fresh coriander and lime wedge.
