Coconut Dal.

This is one of my go-to recipes. My kids don’t loooove it but they like it at least & they eat it so that’ll do! Trust me…it took quite a while & quite a few times to get them to eat this! They‘ve been eating it for years now thankfully!

As well as with brown basmati rice, I often also serve it like this with side salads or chopped cucumber, grated carrot or avocado.

As my kids also eat this my recipe doesn’t include chili so I always top it with chili flakes. I also love adding a spoonful of hummus & this time I also added pickled onions which basically go with everything! As does hummus!




- 1 red onion

- 3-4 garlic cloves

- A thumb sized piece of ginger

- a small bunch of coriander

- 1 tsp mustard seeds

- 1 tsp turmeric

- 1 tsp cumin

- 1tsp garam masala

- 1 cup split red lentils

- 1 tin tomatoes

- 1 tin coconut milk

- 1 1/2 cups veggie stock

- a big handful of spinach


- Finely dice the onion and garlic & add to a large pot to sauté in water or a little extra virgin olive oil

- Separate the coriander leaves & stalks, finely chop the stalks & add to the onion & garlic

- Peel the ginger by scraping the sharp end of a knife against the skin. It comes off really easily this way. With a fine plane grater, grate the ginger into to the pot too

- Once the onion and garlic are translucent add in the spices to cook for another minute or 2

- Add in the lentils, tomatoes, coconut milk & stock, mix well then gently simmer with a lid ajar. Stir occasionally, until cooked. It will take around 25-30 minutes

- Serve & enjoy!

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