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.
Serving guide
Choose your portion size.
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!
Coconut Flakes - 45g
Spring Onions - 3
NOMU Indian Rub - 60ml
Dried Lentils - 225ml
Coconut Cream - 300ml
Bhaji Mix - 772,5ml
Fresh Chillies - 3
Cabbage - 300g
Coconut Yoghurt - 90ml
Fresh Coriander - 12g
Lemons - 2
Baby Marrow - 300g
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!
Coconut Flakes - 60g
Spring Onions - 4
NOMU Indian Rub - 80ml
Dried Lentils - 300ml
Coconut Cream - 400ml
Bhaji Mix - 1,03L
Fresh Chillies - 4
Cabbage - 400g
Coconut Yoghurt - 125ml
Fresh Coriander - 15g
Lemons - 2
Baby Marrow - 400g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R196.28
for 4 servings · R49.07 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Coconut Flakes needs 60 gCoconut Flakes 250 g 250 g at R59.99 · 24% of packR14.40
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
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Coconut Yoghurt needs 125 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Baby Marrow needs 400 gButternut, Cauliflower & Baby Marrows 450 g 450 g at R41.99 · 89% of packR37.32
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Fresh Chillies needs 4Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
Not in the Woolies basket — source these elsewhere:
- Bhaji Mix
- NOMU Indian Rub
- Dried Lentils
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chilli, Coconut Cream, Coconut Flakes, Coconut Yoghurt, Dried Lentils, Fresh Coriander, Lemon, NOMU Indian Rub, Spring Onion
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?
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. 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! 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. 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.
What should be prepared from my kitchen to make Sri Lankan-style Coconut Dahl?
Baby Marrow, Bhaji Mix, Cabbage, Chilli, Coconut Cream, Coconut Flakes, Coconut Yoghurt, Dried Lentils, Fresh Coriander, Lemon, NOMU Indian Rub, Spring Onion
How many calories does Sri Lankan-style Coconut Dahl have?
1209 calories
How much fat content does Sri Lankan-style Coconut Dahl have?
grams