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Coconut Lime Dal

Yields2 ServingsPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins

 150 g red lentils, rinsed
 ¼ tsp ground turmeric
 400 ml coconut milk (1 tin)
 200 ml boiling water
 90 g fresh coconut chunks (cut into 1cm cubes)
 1 clove garlic
 1 stick spring onions
 1 tsp ground cumin
 1 tbsp vegetable oil
 3 big handfuls of baby leaf spinach
 1 pinch sea salt to taste

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


Mix the cumin, onions and oil on a chopping board and scatter over the lentils.


Close the lid and press ’SLOW COOK’ for 60 minutes.


Once cooked open the cooker and stir in the spinach leaves until it wilts 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.

Nutrition Facts

Servings 0