Name: Coconut Lime Dal
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2
Ingredients: 150 g red lentils, rinsed; 1 tsp ground turmeric; 400 ml (1 tin) coconut milk; 200 ml boiling water; 90 g fresh coconut chunks (cut into 1cm cubes); 2 cloves garlic; 1 stick spring onion chopped finely; 1 tsp ground cumin; ½ tsp coriander seeds; 1 tbsp vegetable oil; 3 big handfuls of baby leaf spinach; pinch sea salt to taste; 1 whole lime, juiced and zested

AuthorHungry PandaCategoryVegDifficultyBeginner

Yields2 Servings

Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

INGREDIENTS

150 g red lentils, rinsed

1 tsp ground turmeric

400 ml (1 tin) coconut milk

200 ml boiling water

90 g fresh coconut chunks (cut into 1cm cubes)

2 cloves garlic

1 stick spring onion chopped finely

1 tsp ground cumin

½ tsp coriander seeds

1 tbsp vegetable oil

3 big handfuls of baby leaf spinach

pinch sea salt to taste

1 whole lime, juiced and zested

HOW TO MAKE

Add the lentils, turmeric, coconut milk, coconut pieces, boiling water and garlic to your rice cooker
inner bowl.

Mix the cumin, spring onion and oil on a chopping board. Scatter over the lentils.

Close the lid and press the SLOW COOK function. Set the cooking time for 60 minutes then press START.

Once cooked open the rice cooker and stir in the spinach leaves until they wilt slightly. Adjust texture with boiling water.

Stir in the lime juice including the zest. Adjust to taste with salt.

Serve with rice, naan bread or chapatis and extra wedges of lime for squeezing.

Ingredients