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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
1

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

2

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

3

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

4

Once cooked open the cooker and stir in the spinach leaves until it wilts slightly. Adjust texture with boiling water.

5

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