Sri Lankan Dhal

with Coconut Sambal and Coriander Chutney

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Instructions

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1 Prep vegetables

Peel, halve and finely slice the shallots. Roughly chop the tomatoes. Slice the green chilli. Thoroughly rinse the lentils under cold water.

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2 Make dhal

Heat a large pan over a medium heat. Add the ghee, shallots, green chilli (spicy!), turmeric, mustard seeds and curry leaves. Fry for 1 min. Add the tomatoes, lentils, measured water and vegetable stock cube. Simmer for 20 min until the lentils are soft.

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3 Make coconut sambal

Meanwhile, combine the desiccated coconut, chilli powder (spicy!) and a pinch of salt with the juice of the limes - this is your coconut sambal.

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4 Prep chutney

Roughly chop the mint leaves (discard stalk) and coriander. Peel and chop the ginger and garlic. Add the mint, coriander, ginger, garlic, white vinegar, black salt and a very generous drizzle of olive oil to a food processor. Blend until very smooth - this is your chutney.

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5 Fry egg

Heat a pan with drizzle of vegetable oil over a medium heat. Once hot, crack the eggs into the pan and fry for 2-4 min or until done to your liking. For a hard set egg, cover the pan with a lid.

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6 Serve

Serve the fried egg over the dhal with the coconut sambal and coriander chutney to the side.

Tips for fussy eaters

Watch out for the chilli in both the dhal and the sambal!

Pro tip

If you don't have a blender or food processor, use a pestle and mortar to make the coriander chutney.

Although this recipes is made up of four components, it's quick and easy to prepare. Ready in under 30 minutes!

Cooking Time: 30 min

Equipment Required: Blender

Cals 778 · Prot 39 · Carbs 82 · Fat 34

Gluten-Free

Ingredients

Number of people

Dahl

Shallots 3 Pieces
Tomatoes 2 Pieces
Small green chilli 1 Piece
Red lentils 200 Grams
Ghee 20 Grams
Turmeric powder 2 Grams
Mustard seeds 2 Grams
Curry leaves 6 Grams
Water 400 ML
Vegetable stock cube 1 Piece

Coconut sambal

Desiccated coconut 50 Grams
Chilli powder 2 Grams
Lime 2 Pieces

Coriander chutney

Fresh mint 10 Grams
Fresh coriander 15 Grams
Ginger 30 Grams
Garlic cloves 1 Piece
White vinegar 22 ML
Black salt 2 Grams

Extra

Eggs 2 Pieces

Although this recipes is made up of four components, it's quick and easy to prepare. Ready in under 30 minutes!

Cooking Time: 30 min

Equipment Required: Blender

Cals 778 · Prot 39 · Carbs 82 · Fat 34

Gluten-Free

Instructions

photo

1 Prep vegetables

Peel, halve and finely slice the shallots. Roughly chop the tomatoes. Slice the green chilli. Thoroughly rinse the lentils under cold water.

photo

2 Make dhal

Heat a large pan over a medium heat. Add the ghee, shallots, green chilli (spicy!), turmeric, mustard seeds and curry leaves. Fry for 1 min. Add the tomatoes, lentils, measured water and vegetable stock cube. Simmer for 20 min until the lentils are soft.

photo

3 Make coconut sambal

Meanwhile, combine the desiccated coconut, chilli powder (spicy!) and a pinch of salt with the juice of the limes - this is your coconut sambal.

photo

4 Prep chutney

Roughly chop the mint leaves (discard stalk) and coriander. Peel and chop the ginger and garlic. Add the mint, coriander, ginger, garlic, white vinegar, black salt and a very generous drizzle of olive oil to a food processor. Blend until very smooth - this is your chutney.

photo

5 Fry egg

Heat a pan with drizzle of vegetable oil over a medium heat. Once hot, crack the eggs into the pan and fry for 2-4 min or until done to your liking. For a hard set egg, cover the pan with a lid.

photo

6 Serve

Serve the fried egg over the dhal with the coconut sambal and coriander chutney to the side.

Tips for fussy eaters

Watch out for the chilli in both the dhal and the sambal!

Pro tip

If you don't have a blender or food processor, use a pestle and mortar to make the coriander chutney.

Ingredients

Number of people

Dahl

Shallots 3 Pieces
Tomatoes 2 Pieces
Small green chilli 1 Piece
Red lentils 200 Grams
Ghee 20 Grams
Turmeric powder 2 Grams
Mustard seeds 2 Grams
Curry leaves 6 Grams
Water 400 ML
Vegetable stock cube 1 Piece

Coconut sambal

Desiccated coconut 50 Grams
Chilli powder 2 Grams
Lime 2 Pieces

Coriander chutney

Fresh mint 10 Grams
Fresh coriander 15 Grams
Ginger 30 Grams
Garlic cloves 1 Piece
White vinegar 22 ML
Black salt 2 Grams

Extra

Eggs 2 Pieces
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