Coconut & lentil dal

Coconut & lentil dal



This recipe is easy to make. And is absolutely delicious

The spices can all be sourced from Alston Wholefood Shop, where they will give you as small or as large amount as you want. They are pennies to buy. Well worth buying the spices as these same spices could be used for other recipes - ie Bombay Potatoes

Happy eating!!

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  1. Place a pan over a medium heat.
  2. Add the chopped garlic with olive oil and salt and let that cook for 1-2 minutes before adding all the spices, followed by the chopped tomatoes.
  3. Stir well, letting the garlic and spices fry together for a few minutes before stirring through the lentils, followed by the coconut milk.
  4. Bring the mix to the boil, before reducing to simmer over a low temperature.
  5. Leave to cook, uncovered, for about 1 hour until thick and creamy – making sure to stir it every 10-15 minutes, ensuring it doesn't stick to the bottom of the pan and adding a splash of water if it feels like it's drying out.
  6. Once cooked, stir through a little more salt and serve. Great with avocado, chilli flakes and coconut yoghurt.


Cooking Time: 1hr.15 mins

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400g green lentils, washed and drained (70p)
2x 400g cans coconut milk (£2)
3 garlic cloves, peeled and chopped (15p)
2 large tomatoes, cut into small pieces (optional) (30p)
1 teaspoon ground cumin (10p)
1 teaspoon curry powder (5p)
1 teaspoon paprika (10p)
1 teaspoon hot chilli powder (5p)
1 teaspoon chilli flakes, optional (10p)

From: Deliciouslyella

Cost: £3.55 / 71p a portion

Portions: 4-5

Copyright: Alston Moor Foodbank 2014 - 2024. From the Community - for the Community

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Alston Moor Foodbank Recipe - Dahl