Coconut Mung or Lentil Dahl

lentil dahl recipe thrive magazine

Coconut Mung or Lentil Dahl made with mung dal, lentils or yellow split peas

(Serves 4)
Soaking Time: A few hours
Prep time: 10 mins
Cooking time: 30 mins


250g mung dal (or any other pulse like red lentils or yellow split peas)
Ghee / coconut oil / veg oil
1 onion
2 garlic cloves
1 piece fresh ginger (thumb size)
1 celery stick
1 carrot
2 tsp turmeric
1 tsp cumin
1/4 tsp asafoetida (not essential)
1 tsp salt
1 tsp mustard seeds
1 small shard of cinnamon (or 1/2 tsp ground)
1 pandan leaf (not essential)
500ml water
400ml tin coconut milk
1/2 lime
To serve:
Dry chilli flakes

1. Ideally soak the mung dal or lentils for a few hours or over night and then rinse them.
2. Chop the onion, celery, carrot and grate the ginger and garlic.
3. Heat the ghee or oil in a pan and sweat the onions for a few minutes on a gentle heat, don’t let them brown. Then add the carrot, celery, ginger and garlic. Cook for a couple more minutes.
4. Add in all of the dry spices and stir around for a couple of minutes then add the water and stir well to combine.
5. Add in the dal or lentils and pandan leaf cut in half.
6. Allow to simmer for 15 minutes. If you get froth on top you can spoon some of it off.
7. Add the coconut milk and lime juice, stir and cook for another 10-15 minutes or until the dal or lentils are soft. (Cooking time will very according to what pulse you’ve used and whether you rinsed them)
8. Serve with some fresh coriander and some dry chilli if you like heat. Serve with a homemade naan or flatbread – yum!

Turmeric is used in Ayurvedic medicine as a digestive healing agent. The spice can contribute to healthy digestion as a result of its antioxidant and anti-inflammatory properties.

Recipe from Steph at: @the_taylor_table