Coconut Lime Dal

Indian red lentil dal
AuthorHungry PandaCategoryDifficultyBeginner
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
1

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

2

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

3

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

4

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

5

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

6

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

Ingredients

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

Directions

HOW TO MAKE
1

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

2

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

3

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

4

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

5

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

6

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

Notes

Coconut Lime Dal