My Mum’s Coconut Dhal

Preparation info
  • Serves


    • Difficulty


Appears in

By Yasmin Alibhai-Brown

Published 2009

  • About


  • ½ cup red masoor dhal
  • ½ cup channa dhal
  • 2 tbsp


  • Boil the dhals in salted water until cooked but not totally mushy – the water should stay to about 3 inches above the lentils.
  • Add the coconut and simmer further for about five minutes (the block will start to melt).
  • Heat the oil in a small pan.
  • Throw in the chillies and cumin. When you hear the seeds cracking, add all the ingredients ap