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!
820 Reviews
Cals 944 · Prot 34 · Carbs 110 · Fat 48
Vegan
Try Hello Chef Now
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!
820 Reviews
Cals 944 · Prot 34 · Carbs 110 · Fat 48
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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
50 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
2 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) 3944 / 944
Fats (g) 48
of which saturated (g) 23.3
Carbohydrates (g) 110
of which sugars (g) 16.9
Fibers (g) 31.3
Proteins (g) 34.3
Salt (g) 0.6
*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

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

5 Avocado

Cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then slice it.
Serve

6 Serve

Serve the sliced avocado over the dhal with the coconut sambal and coriander chutney to the side. Top with the crispy onions.
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