Red Lentil and Coconut Dal with Toasted Sunflower Seeds
My coconut dal is inspired by the amazing fresh coconut based curries I had the great pleasure of eating in Kerala at the end of last year. They use fresh coconut in so many delicious dishes and they have an ingenious little coconut meat shredding tool. As I don’t have one I thought I’d use organic unsweetened desiccated coconut, and it worked like a dream.
I’ve got to say I’m super happy with this recipe, not only does it taste great it’s simple to make and its wholesome and nutritious. Three big ticks!
I’m also experimenting and looking into not using my usual tomatoes and garlic as the base for some of my recipes. This is another tip I learnt in india where onions, spices and water form the base of lots of curries and they’re still truely delicious.
So my super simple dal is made like this; fry onions then spices in some coconut oil, wash your red lentils, add them to the pan with water, simmer for 15 minutes then finally stir in the desiccated coconut, season and that’s it!!! Couldn’t be simpler and absolutely delicious.
And of course I topped the dal with my new obsession – toasted sunflower seeds. Just dry fried for a few minutes until they become slightly toasted and nutty. Guaranteed (in my opinion) to enhance any meal.
I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x
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- 1 tbsp coconut oil
- 2 small onions chopped
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1 tsp ground coriander
- 1/2 tsp chilli flakes
- 1 cup red Lentils
- 5 cups water
- 1 cup desiccated coconut
- 1 tsp sea salt
- 1 cup sunflower seeds
- Add the onion to a large pan with the coconut oil and sauté for 10 minutes on a low heat. Add in the spices and fry for a further few minutes.
- Thoroughly wash & drain the lentils.
- Next add the lentils and water to the pan and simmer for 15 minutes on a low heat.
- Finally stir add in the coconut, and season with salt & pepper.
- Toast the sunflower seeds in a dry pan (medium heat) for a few minutes. Toss them occasionally and keep your eye on them as they burn quickly!
- To serve top with toasted sunflower seeds.