Nourish With Balance.

© Talia Cecchele, 2018

Coconut & Lime Dal

February, 2019

I ordered a coconut and lime dal at a cafe in Sydney just before I moved to the UK. I knew as soon as I took the first bite I would need to replicate it! The combination of coconut and lime is so delicious and it is super filling and full of fibre thanks to the lentils and corn. The recipe is vegan and gluten free so a great one to make for a group of if you have allergies/intolerances. As usual, make this in bulk and freeze in portions if you are cooking for 1-2 people or have it for lunch the next day.

Coconut & Lime Dal

Serves 5-6

Ingredients

  • 1 tbs coconut oil

  • 1 tin (400g) corn kernals, rinsed and drained

  • 1 brown onion, diced

  • 2 x 400ml cans coconut milk

  • 3 cups dry red or brown lentils, rinsed

  • Juice of 2 limes

  • 10-12 kafir leaves

  • 2cm by 3cm knob of ginger, grated

  • 1/2 cup coconut flakes

  • 2 tsp cumin powder

  • 1/2 tsp tumeric

  • 1 tsp chilli flakes (add more for greater heat)

  • 1.25L of water

  • Salt and pepper to taste

Method

Note: You will need a large pot or saucepan to make this (capacity of 2-3L)

 

  1. Heat the oil in the pan over medium-high heat

  2. Add the corn and onion and cook, stirring for about 5 minutes until soft and brown

  3. Add remaining ingredients, stir to combine and bring to the boil

  4. Reduce heat to medium and cook (lid off) for 30-40 minutes until water has disappeared and the dal is a creamy consistency

  5. Add salt and pepper to taste

  6. Serve with naan bread or roti​