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Sri Lankan coconut dhal

Sri Lankan coconut dhal

If you're looking for a simple vegetarian dish that's flavoursome and easy to prepare, then this is the perfect dish for you. It works perfectly as an accompaniment to other bolder curry dishes, or even on its own with some steamed rice. 

4.5 out of 5 stars(3) Rate this recipe
Gluten freeVegetarian
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook35 mins
  • Total time50 mins

Ingredients

  • 200g red split lentils
  • 1 echalion shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1 small handful dried curry leaves
  • 1 small cinnamon stick
  • 1 green chilli, finely chopped (deseeded, if liked)
  • 1 tsp hot curry powder
  • 1 tsp salt
  • 400ml can coconut milk
  • ½ lemon, juice, plus more to taste
  • coriander leaves, to garnish

Method

  1. Rinse the lentils well in several changes of water until it runs clear. Put the lentils and all the ingredients except the lemon juice and coriander in a medium saucepan. Add 400ml water to the pan then bring to the boil.

  2. Turn down and simmer gently, stirring occasionally, for 30-35 minutes, until the lentils are soft. Season with the lemon juice and more salt, if needed. Serve with steamed basmati rice, if liked, and scatter with the coriander leaves.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,452kJ/ 348kcals

Fat

18.8g

Saturated Fat

15.8g

Carbohydrates

29.3g

Sugars

2.6g

Fibre

3.5g

Protein

13.3g

Salt

1.3g

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