Coconut dhal
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Rob Streeter
Coconut dhal
Recipe by Annie Bell
This creamy coconut dhal is packed with protein, carbs, fat, fibre and micronutrients, and can be served in different ways - check out our ideas below
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
535Kcal
Fat
10gr
Saturates
7gr
Carbs
44gr
Sugars
3gr
Fibre
7gr
Protein
19gr
Salt
0.1gr
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Annie Bell
Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.
Ingredients
- 30g creamed coconut block
- 300g dried yellow split peas
- 1 tsp ground turmeric
- 1⁄4 tsp cayenne pepper
- 1 x 100g pack baby leaf spinach, optional
- 1 tbsp coconut or vegetable oil
- 4 echalion shallots, finely sliced
- 1 tsp shredded root ginger
- 2 garlic cloves, sliced
- lime wedges to serve
Step by step
Get ahead
The dhal keeps in the fridge for up to 4 days or freezes well. Add a little water when reheating to bring it back to the right consistency
- Thinly slice the creamed coconut, place in a small bowl, pour over 200ml boiling water and stir to dissolve, making coconut milk.
- Rinse the split peas in a sieve, then place in a medium nonstick saucepan with 1 litre water and the coconut milk, bring to the boil and skim off any foam, then stir in the turmeric and cayenne pepper. Cover with a lid, leaving a gap for the steam to escape, and simmer over a low heat for 11⁄2-13⁄4 hours until the peas turn into a thick, textured purée. Start stirring them after about an hour, and every 10 minutes after that. Towards the end, the purée will settle on the base and the liquid on the top. You can add a little more water if the purée becomes too thick. Season well with salt and stir in the spinach if using, for an extra iron boost. Add half a pack at a time, which should wilt almost instantly.
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When ready to serve, heat the oil in a large nonstick frying pan over a medium heat and fry the shallots for 7-9 minutes until golden, stirring frequently, then add the ginger and garlic a minute or so before the end. Stir half of the shallots into the base dhal, and scatter the rest over the top.TipServing suggestions:
Serve with salad cress and sliced avocado on top.
Purée the dhal in a blender for a smooth soup, or a food processor for a textured one, adding enough water or stock to achieve the desired consistency.
Serve with a poached egg in the middle, scattered with some of the shallots and coriander.
Fry up some mushrooms in a little butter and oil and scatter over, and then some of the shallots.
