Sri Lankan Dhal

Name: Sri Lankan Dhal with Coconut Sambal and Coriander Chutney
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 2 Piece of Shallots; 2 Piece of Tomatoes; 1 Piece of Small green chilli; 200 Grams of Red lentils; 20 Grams of Salted vegan butter; 2 Grams of Turmeric powder; 6 Grams of Curry leaves; 400 ML of Water; 1 Piece of Vegetable stock cube; 20 Grams of Desiccated coconut; 2 Grams of Chilli powder; 1 Tsp of Salt; 2 Piece of Lime; 10 Grams of Fresh mint; 15 Grams of Fresh coriander; 30 Grams of Ginger; 1 Piece of Garlic cloves; 15 ML of White vinegar; 4 Grams of Black salt; 2 Tbsp of Olive oil; 1 Piece of Avocado; 20 Grams of Crispy onions

with Coconut Sambal and Coriander Chutney

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

329 Reviews

Cals 831 · Prot 35 · Carbs 112 · Fat 49

Vegan

Global Eats

30 min

Sri Lankan Dhal with Coconut Sambal and Coriander Chutney

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

329 Reviews

Cals 831 · Prot 35 · Carbs 112 · Fat 49

Vegan

Global Eats

Ingredients

Dhal

Shallots

2 Piece

Tomatoes

2 Piece

Small green chilli

1 Piece

Red lentils

200 Grams

Salted vegan butter

20 Grams

Turmeric powder

2 Grams

Curry leaves

6 Grams

Water

400 ML

Vegetable stock cube 15*

1 Piece

Coconut sambal

Desiccated coconut

20 Grams

Chilli powder

2 Grams

Salt

0.5 Tsp

Lime

2 Piece

Coriander chutney

Fresh mint

10 Grams

Fresh coriander

15 Grams

Ginger

30 Grams

Garlic cloves

1 Piece

White vinegar

15 ML

Black salt

4 Grams

Olive oil

2 Tbsp

To serve

Avocado

1 Piece

Crispy onions

20 Grams

Allergens

*15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3474 / 831
Fats (g)	49.2
of which saturated (g)	9.2
Carbohydrates (g)	112
of which sugars (g)	16.7
Fibers (g)	28.1
Proteins (g)	34.8
Salt (g)	2.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.

2 Make dhal

Heat a large pan over a medium heat.
Add the vegan butter, shallots, green chilli (spicy!), turmeric, 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.

3 Make sambal

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

4 Prep chutney

Roughly chop the mint leaves (discard the stalks) 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 the chutney.