Coconut Dhal

Coconut dhal is a quick, one pot stew-like vegetarian dish made with masoor dhal
(split red lentils). It is a pure protein dish, where the dhal is cooked with
creamy coconut milk, some spices and herbs. This dhal is simple with a gentle
spice kick, the enticing aroma of the tadka/tempering/seasoning is what brings
this dhal alive. Makes a hearty and healthy vegetarian mid-week meal with hot
steamed rice, papad and Indian pickles. Simply dhalicious!

Servings: 4 people

Author:

Prep Time
30 minutes

Cook Time
25 minutes

Resting time
5 minutes

Total Time
1 hour

Course:

Main Course

Cuisine:

Indian Mangalorean

Keywords:

Vegetarian dhal Indian Dhal Lentil Stew Vegetarian Dhal

Instructions

1 Rinse dhal well under cold running water until water runs clear.
2 Combine the first 8 ingredients in a deep, heavy based saucepan with a lid.
3 Combine coconut milk powder with hot water. Add to the saucepan.
4 Place the saucepan on medium heat with the lid on and bring to the boil. Add
turmeric powder and stir to combine.
5 Simmer uncovered and cook for 6-8 minutes or until potatoes are cooked stirring
from time to time. Do not overcook the dhal. Remove from heat and set aside.
6 For the seasoning, heat oil in a small frying pan. Add mustard seeds, when they
pop, add curry leaves (only the leaves and not the entire strand). Stay clear of
the pan as the curry leaves will spit as soon as they hit the hot oil.
7 Add the seasoning to the dhal and close lid for 5 minutes.
8 Open lid and stir to combine the seasoning with the dhal. Garnish with coriander
leaves (optional).
9 Serve immediately with hot steamed rice, papads and your choice of pickles. Can
be served with a variety of Indian breads and any choice of cooked vegetables.

Coconut Dhal

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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