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Coconut Dal

Coconut Dal

Serves 2

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Add some warmth and comfort to the dinner table with our Simple Coconut Dal. We’ve taken lentils and fresh ingredients, seasoned them with our curry powder blend and creamy coconut milk for a dish that will take your tastebuds on a trip to India.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 clove

Garlic Clove

1 sachet

Ginger Puree

1 pot(s)

Sri Lankan Curry Powder

1 sachet

Tomato Puree

1 sachet

Vegetable Stock


200 milliliter(s)

Coconut Milk

100 grams

Red Split Lentils

½ unit(s)


1 unit(s)

Spring Onion

Not included in your delivery

300 milliliter(s)

Water for the Dal

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1605 kJ
Energy (kcal)384 kcal
Fat18.0 g
of which saturates16.0 g
Carbohydrate41 g
of which sugars7.0 g
Protein16 g
Salt1.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon

a) Halve, peel and chop the shallot into small pieces, peel and grate the garlic (or use a garlic press).b) Heat a drizzle of oil in a large saucepan on medium heat. Add the shallot. Cook until soft, stirring occasionally, 4-5 mins.


a) Add the ginger puree, Sri Lankan curry powder (use less if you don't like spice), garlic and tomato purée to the shallot. Stir together and cook for 1-2 mins more. b) Pour in the water (see ingredients for amount), vegetable stock powder and coconut milk. Stir together and bring to the boil.c) Add the red lentils to your pan and season with salt and pepper. Bring to a simmer, cover with a lid and cook, until the lentils are tender, about 20-25 mins. Stir every 3-4 mins to make sure the lentils aren't sticking to the bottom of the pan.


a) Meanwhile, zest and halve the lime. Trim the spring onion and thinly slice.b) Once the dal is cooked, taste and add salt and pepper if you feel it needs it.c) Squeeze in a little lime juice, taste and add more lime juice if you want.d) Serve in bowls with the spring onion and lime zest sprinkled on top. Enjoy!