Mabes Makes: Coconut Dahl

by Mabel Lloyd

A simple, wholesome and nutritious dhal recipe with a twist. You can use fresh or desiccated coconut to add a gentle and sweet flavour, and top with toasted almonds to add a lovely texture.

Serves 4


  • 200g red slip lentils

  • 1 tin of chickpeas (drained)

  • 1 red onion, finely sliced

  • 5 cloves of garlic, crushed

  • Thumb size piece of ginger, peeled and grated

  • 2 tsp turmeric

  • 2 tsp ground coriander

  • 1 tsp ground cumin

  • 1tsp garam masala

  • 1/2 tsp chilli flakes (optional)

  • 2 dried bay leaves

  • 4 tbsp desiccated coconut

  • Knob of butter (use vegan butter if you want it to be a vegan recipe)

  • Handful of flaked almonds (optional)

  • Handful of cherry tomatoes

  • Large handful fresh coriander


  1. Wash and drain the lentils, then bring them to the boil- covering in water approx 2cm above the lentils- reduce to simmer and cook for around 15-20 mins until softened

  2. Whilst they are cooking, in a frying pan, cook the onion, garlic and grated ginger in 3 tbsp olive oil on a medium heat

  3. Once softened, add the ground coriander, garam masala, cumin- add additional oil if needed.

  4. Optional - add 1/2 tsp of chilli flakes at this stage if you want a bit of a kick!

  5. Add the chopped fresh tomatoes and season with salt and pepper- make sure everything is coated in the spices

  6. Once the lentils have thickened and soaked up the water, stir in a generous knob of butter and the turmeric- remove from the heat

  7. Pour the cooked spice mix into the lentils, stir in the chickpeas and a splash of water if needed

  8. Add the bay leaves, coconut and a generous handful of fresh, finely chopped coriander- cook on a low heat for about another 15 mins

  9. Serve with a dollop of yoghurt, mango chutney, fresh coriander and toasted almonds!


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