Sri Lankan Dhal

with Coconut Sambal and Coriander Chutney
Although this recipes is made up of four components, it's quick and easy to prepare. Ready in under 30 minutes!
Cals 778 · Prot 39 · Carbs 82 · Fat 34
Vegetarian
Low-Carb
Try Hello Chef Now
30 min
Sri Lankan Dhal with Coconut Sambal and Coriander Chutney
Although this recipes is made up of four components, it's quick and easy to prepare. Ready in under 30 minutes!
Cals 778 · Prot 39 · Carbs 82 · Fat 34
Vegetarian
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Dahl
Shallots
3 Piece
Tomatoes
2 Piece
Small green chilli
1 Piece
Red lentils
200 Grams
Ghee
20 Grams
Turmeric powder
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 Piece
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 Piece

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.

Before you start

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

Instructions

Prep vegetables

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.
Make dhal

2 Make dhal

Heat a large pan over a medium heat. Add the ghee, 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.
Make sambal

3 Make 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.
Prep chutney

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.
Fry egg

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.
Serve

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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