On a dreamy, coconut creamy bed of dahl lies golden baby marrow, topped with lemon, and coriander-infused coconut yoghurt. Sided with homemade (by you, Chef!) bhajis. Garnished with a sprinkle of toasted coconut flakes and sliced chilli.
Sri Lankan-style Coconut Dahl
Sri Lankan-style Coconut Dahl
with chickpea cabbage bhajis
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Marrow
- Bhaji Mix
- Cabbage
- Coconut Cream
- Coconut Flakes
- Coconut Yoghurt
- Dried Lentils
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Lemon
- Lemons
- NOMU Indian Rub
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
GO COCONUTS
Boil the kettle. Place a pot over medium heat with the coconut flakes. Toast for 2-4 minutes until lightly golden. Remove from the pot.
LET’S COOK THE LENTILS
Return the pot to a medium heat with a drizzle of oil. When hot, add the spring onion whites and fry for 2-3 minutes until soft, shifting occasionally. Add ¾ of the rub and fry for 1-2 minutes until fragrant, shifting constantly. Add the rinsed lentils, the coconut cream, and 250ml of boiling water. Bring to the boil. Reduce the heat and simmer for 15-20 minutes until the lentils are tender and the sauce is thickening. Season with a sweetener of choice, salt, and pepper.
HOMEMADE AND HANDMADE BHAJI
In a bowl, combine the bhaji mix with the remaining rub. Gradually mix in 80ml of water until a yoghurt consistency. Loosen with an extra splash of water if it's too thick. Add the spring onion greens, ½ the sliced chilli (to taste), and the sliced Cabbage. Mix until combined and set aside. In a small bowl, combine the yoghurt, ½ the chopped coriander, a squeeze of lemon juice, and seasoning. Set aside.
YEAH BABY MARROWS
Place a deep pan over a medium heat with a drizzle of oil. When hot, add the baby marrow chunks and fry for 3-4 minutes until lightly golden and charred, shifting occasionally. Season and remove from the pan.
FLAVOURBOMB FRITTER
Return the pan to a medium-high heat with 4-5cm of oil. When hot, scoop in 1 tbsp of batter per bhaji until there are 8-10 bhajis. Fry for 2-3 minutes until cooked through and golden, flipping halfway. On completion, drain on paper towel, spread out on a tray, and season.
A DINNER DAHL-IGHT!
Make a bed of the creamy dahl. Top with the charred baby marrow and dollop over the lemony-coriander yoghurt. Sprinkle over the toasted coconut flakes. Serve the crispy bhajis on the side and garnish with a sprinkle of the remaining sliced chilli (to taste) and coriander. Finish off with a squeeze of Lemon juice. Delicious, Chef!
GO COCONUTS
Boil the kettle. Place a pot over medium heat with the coconut flakes. Toast for 2-4 minutes until lightly golden. Remove from the pot.
LET’S COOK THE LENTILS
Return the pot to a medium heat with a drizzle of oil. When hot, add the spring onion whites and fry for 2-3 minutes until soft, shifting occasionally. Add ¾ of the rub and fry for 1-2 minutes until fragrant, shifting constantly. Add the rinsed lentils, the coconut cream, and 500ml of boiling water. Bring to the boil. Reduce the heat and simmer for 20-25 minutes until the lentils are tender and the sauce is thickening. Season with a sweetener of choice, salt, and pepper.
HOMEMADE AND HANDMADE BHAJI
In a bowl, combine the bhaji mix with the remaining rub. Gradually mix in 160ml of water until a yoghurt consistency. Loosen with an extra splash of water if it's too thick. Add the spring onion greens, ½ the sliced chilli (to taste), and the sliced Cabbage. Mix until combined and set aside. In a small bowl, combine the yoghurt, ½ the chopped coriander, a squeeze of lemon juice, and seasoning. Set aside.
YEAH BABY MARROWS
Place a deep pan over a medium heat with a drizzle of oil. When hot, add the baby marrow chunks and fry for 3-4 minutes until lightly golden and charred, shifting occasionally. Season and remove from the pan.
FLAVOURBOMB FRITTER
Return the pan to a medium-high heat with 4-5cm of oil. When hot, scoop in 1 tbsp of batter per bhaji until there are 8-10 bhajis. Fry for 2-3 minutes until cooked through and golden, flipping halfway. On completion, drain on paper towel, spread out on a tray, and season.
A DINNER DAHL-IGHT!
Make a bed of the creamy dahl. Top with the charred baby marrow and dollop over the lemony-coriander yoghurt. Sprinkle over the toasted coconut flakes. Serve the crispy bhajis on the side and garnish with a sprinkle of the remaining sliced chilli (to taste) and coriander. Finish off with a squeeze of Lemon juice. Delicious, Chef!
GO COCONUTS
Boil the kettle. Place a pot over medium heat with the coconut flakes. Toast for 2-4 minutes until lightly golden. Remove from the pot.
LET’S COOK THE LENTILS
Return the pot to a medium heat with a drizzle of oil. When hot, add the spring onion whites and fry for 3-4 minutes until soft, shifting occasionally. Add ¾ of the rub and fry for 1-2 minutes until fragrant, shifting constantly. Add the rinsed lentils, the coconut cream, and 750ml of boiling water. Bring to the boil. Reduce the heat and simmer for 20-25 minutes until the lentils are tender and the sauce is thickening. Season with a sweetener of choice, salt, and pepper.
HOMEMADE AND HANDMADE BHAJI
In a bowl, combine the bhaji mix with the remaining rub. Gradually mix in 240ml of water until a yoghurt consistency. Loosen with an extra splash of water if it's too thick. Add the spring onion greens, ½ the sliced chilli (to taste), and the sliced Cabbage. Mix until combined and set aside. In a small bowl, combine the yoghurt, ½ the chopped coriander, a squeeze of lemon juice, and seasoning. Set aside.
YEAH BABY MARROWS
Place a deep pan over a medium heat with a drizzle of oil. When hot, add the baby marrow chunks and fry for 4-5 minutes until lightly golden and charred, shifting occasionally. Season and remove from the pan.
FLAVOURBOMB FRITTER
Return the pan to a medium-high heat with 4-5cm of oil. When hot, scoop in 1 tbsp of batter per bhaji until there are 8-10 bhajis per portion. Fry for 2-3 minutes until cooked through and golden, flipping halfway. On completion, drain on paper towel, spread out on a tray, and season.
A DINNER DAHL-IGHT!
Make a bed of the creamy dahl. Top with the charred baby marrow and dollop over the lemony-coriander yoghurt. Sprinkle over the toasted coconut flakes. Serve the crispy bhajis on the side and garnish with a sprinkle of the remaining sliced chilli (to taste) and coriander. Finish off with a squeeze of Lemon juice. Delicious, Chef!
GO COCONUTS
Boil the kettle. Place a pot over medium heat with the coconut flakes. Toast for 2-4 minutes until lightly golden. Remove from the pot.
LET’S COOK THE LENTILS
Return the pot to a medium heat with a drizzle of oil. When hot, add the spring onion whites and fry for 3-4 minutes until soft, shifting occasionally. Add ¾ of the rub and fry for 1-2 minutes until fragrant, shifting constantly. Add the rinsed lentils, the coconut cream, and 1L of boiling water. Bring to the boil. Reduce the heat and simmer for 20-25 minutes until the lentils are tender and the sauce is thickening. Season with a sweetener of choice, salt, and pepper.
HOMEMADE AND HANDMADE BHAJI
In a bowl, combine the bhaji mix with the remaining rub. Gradually mix in 320ml of water until a yoghurt consistency. Loosen with an extra splash of water if it's too thick. Add the spring onion greens, ½ the sliced chilli (to taste), and the sliced Cabbage. Mix until combined and set aside. In a small bowl, combine the yoghurt, ½ the chopped coriander, a squeeze of lemon juice, and seasoning. Set aside.
YEAH BABY MARROWS
Place a deep pan over a medium heat with a drizzle of oil. When hot, add the baby marrow chunks and fry for 4-5 minutes until lightly golden and charred, shifting occasionally. Season and remove from the pan.
FLAVOURBOMB FRITTER
Return the pan to a medium-high heat with 4-5cm of oil. When hot, scoop in 1 tbsp of batter per bhaji until there are 8-10 bhajis per portion. Fry for 2-3 minutes until cooked through and golden, flipping halfway. On completion, drain on paper towel, spread out on a tray, and season.
A DINNER DAHL-IGHT!
Make a bed of the creamy dahl. Top with the charred baby marrow and dollop over the lemony-coriander yoghurt. Sprinkle over the toasted coconut flakes. Serve the crispy bhajis on the side and garnish with a sprinkle of the remaining sliced chilli (to taste) and coriander. Finish off with a squeeze of Lemon juice. Delicious, Chef!
Frequently Asked Questions
What is the preparation time for Sri Lankan-style Coconut Dahl?
The preparation time for Sri Lankan-style Coconut Dahl with chickpea cabbage bhajis is between 15 and 30 minutes.
What is the total time required to make Sri Lankan-style Coconut Dahl with chickpea cabbage bhajis?
The total time required to make Sri Lankan-style Coconut Dahl with chickpea cabbage bhajis is between 40 and 55 minutes.
How many servings does Sri Lankan-style Coconut Dahl provide?
4 servings
What are the main ingredients in Sri Lankan-style Coconut Dahl?
Baby Marrow, Bhaji Mix, Cabbage, Coconut Cream, Coconut Flakes, Coconut Yoghurt, Dried Lentils, Fresh Chilli, Fresh Chillies, Fresh Coriander, Lemon, Lemons, NOMU Indian Rub, Spring Onion, Spring Onions
What is the nutritional information of Sri Lankan-style Coconut Dahl?
Calories: 1209, Carbs: 146 grams, Fat: grams, Protein: 57.3 grams, Sugar: 32.9 grams, Salt: 853 grams
How do I prepare Sri Lankan-style Coconut Dahl?
GO COCONUTS: Boil the kettle. Place a pot over medium heat with the coconut flakes. Toast for 2-4 minutes until lightly golden. Remove from the pot. YEAH BABY MARROWS: Place a deep pan over a medium heat with a drizzle of oil. When hot, add the baby marrow chunks and fry for 3-4 minutes until lightly golden and charred, shifting occasionally. Season and remove from the pan. FLAVOURBOMB FRITTER: Return the pan to a medium-high heat with 4-5cm of oil. When hot, scoop in 1 tbsp of batter per bhaji until there are 8-10 bhajis. Fry for 2-3 minutes until cooked through and golden, flipping halfway. On completion, drain on paper towel, spread out on a tray, and season. HOMEMADE AND HANDMADE BHAJI: In a bowl, combine the bhaji mix with the remaining rub. Gradually mix in 160ml of water until a yoghurt consistency. Loosen with an extra splash of water if it's too thick. Add the spring onion greens, ½ the sliced chilli (to taste), and the sliced cabbage. Mix until combined and set aside. In a small bowl, combine the yoghurt, ½ the chopped coriander, a squeeze of lemon juice, and seasoning. Set aside. LET’S COOK THE LENTILS: Return the pot to a medium heat with a drizzle of oil. When hot, add the spring onion whites and fry for 2-3 minutes until soft, shifting occasionally. Add ¾ of the rub and fry for 1-2 minutes until fragrant, shifting constantly. Add the rinsed lentils, the coconut cream, and 500ml of boiling water. Bring to the boil. Reduce the heat and simmer for 20-25 minutes until the lentils are tender and the sauce is thickening. Season with a sweetener of choice, salt, and pepper. A DINNER DAHL-IGHT!: Make a bed of the creamy dahl. Top with the charred baby marrow and dollop over the lemony-coriander yoghurt. Sprinkle over the toasted coconut flakes. Serve the crispy bhajis on the side and garnish with a sprinkle of the remaining sliced chilli (to taste) and coriander. Finish off with a squeeze of lemon juice. Delicious, Chef!
What should be prepared from my kitchen to make Sri Lankan-style Coconut Dahl?
Baby Marrow, Bhaji Mix, Cabbage, Coconut Cream, Coconut Flakes, Coconut Yoghurt, Dried Lentils, Fresh Chilli, Fresh Chillies, Fresh Coriander, Lemon, Lemons, NOMU Indian Rub, Spring Onion, Spring Onions
How many calories does Sri Lankan-style Coconut Dahl have?
1209 calories
How much fat content does Sri Lankan-style Coconut Dahl have?
grams
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