Coconut dhal

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• SG

  13 June 2009

  SG rated and commented on this recipe

  

  very easy and really tasty. Simply perfect.

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• Oli dude

  23 July 2009

  Oli dude rated and commented on this recipe

  

  this was gorgeous!!!!!!

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• likethisfood

  10 August 2009

  likethisfood rated and commented on this recipe

  

  didn't use as much coconut milk as suggested and substituted about 3/4 with veg stock. It def needed the crispy onions on top, and it was delicious. my very anti-vegetarian brother loved it. I made it a second time and it was a bit bland, not sure what I did differently, but it's a great healthy winter meal

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• frambo

  17 September 2009

  frambo rated this recipe

  

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• bowley1

  04 October 2009

  bowley1 rated and commented on this recipe

  

  Delicious and very simmilar to Easy peasy lentil curry (but that one has no coconut milk in and it has veggies in it) seeing as my 8 yr old said that the easy peasy lentil curry is the best curry he has ever eaten i will stick with that one.

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• Lisa

  11 October 2009

  Lisa rated and commented on this recipe

  

  took note of the suggestions on here (curry powder, extra chilli etc) and wow!! something so easy and very very tasty!!

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• MrsC

  11 October 2009

  MrsC rated and commented on this recipe

  

  i popped in a few extra chillies for good measure and it was fabulous! A great curry for meat eaters and veggies. Very tasty.

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• leeanne

  14 October 2009

  leeanne commented on this recipe

  I have made this several times now, it is so easy and tastes fantastic. The whole family enjoy it ......... even the children who are picky eaters!

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• Sonali

  17 October 2009

  Sonali rated and commented on this recipe

  

  I made this last night and it was so easy to make and tasted delicious. Some reviewers said it was a little bland, so I added a teaspoon of cumin and a little more turmeric than the recipe asks for. I preferred the taste of the dhal with the onion topper, but my boyfriend loved it even without. This recipe is by far the easiest dhal I have ever made.

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• chocciebikkie

  17 October 2009

  chocciebikkie rated and commented on this recipe

  

  very nice, mild comfort food. Goes well as an accompaniment to a stronger curry dish.

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• Jayne

  22 October 2009

  Jayne rated and commented on this recipe

  

  This is a very easy and impressive side dish to a curry, although I did expect the flavours to be slightly more intense. I shall try making it a few hours in advance next time to see if the flavours come out more.

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• shelley

  17 December 2009

  shelley commented on this recipe

  tried this today with a few variations - did the lentils with 450ml coconut milk, a few little tomatoes, one onion, water and added about 4 tbs Pataks Kashmiri Masala paste and ..... WOW, this one's a winner. thanks for the lead in the right direction - super!

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• shelley

  17 December 2009

  shelley rated and commented on this recipe

  

  oopsy! 4got the rating.......

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• GJ

  17 December 2009

  GJ commented on this recipe

  This isn't really a Thai style dish. This is quite typically Southern Indian. I grew up eating this. It's not really meant to be spicy at all, so what my mother used to do was cook some other dish, such as chicken or prawns alongside in a spicier style. Remember, Indian food is a lot more varied and subtle than most people think. Don't expect a big kick with everything.

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• beautifuljulie

  22 January 2010

  beautifuljulie rated this recipe

  

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• moo163

  05 February 2010

  moo163 rated this recipe

  

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• fyreflye

  27 February 2010

  fyreflye rated this recipe

  

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• Gwen

  15 March 2010

  Gwen rated this recipe

  

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• Christien

  26 March 2010

  Christien rated this recipe

  

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• Wendy

  07 April 2010

  Wendy commented on this recipe

  Delicious dish and I think the fried onions really make it. Didn't use curry leaves but still very interesting flavour and simple to make.

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Ingredients

• 250g red lentils (also called masoor dal or Egyptian lentils)
• 400ml coconut milk
• a handful of fresh curry leaves (find these in the herb section, an Asian grocers, or use coriander leaves)
• flatbread , to serve
• 2 medium chopped tomatoes
• 1 tsp turmeric
• 2-3 long pointy green chillies , sliced
• 2 tsp black mustard seeds
• 2 onions , one finely chopped, one sliced

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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 30 mins

Vegetarian

Ingredients

• 250g red lentils (also called masoor dal or Egyptian lentils)
• 400ml coconut milk
• a handful of fresh curry leaves (find these in the herb section, an Asian grocers, or use coriander leaves)
• flatbread , to serve
• 2 medium chopped tomatoes
• 1 tsp turmeric
• 2-3 long pointy green chillies , sliced
• 2 tsp black mustard seeds
• 2 onions , one finely chopped, one sliced

Per serving

407 kcalories, protein 18.2g, carbohydrate 45.7g, fat 18.1 g, saturated fat 14g, fibre 4.4g, salt 0.35 g

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