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Indian Recipes
Coconut Dal

Coconut Dal

with Naan Bread

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We think this lentil dal is delicious! Fluffy naan bread is the perfect utensil to scoop up this coconut-ty goodness.

Allergens:Mustard/MoutardeSulphites/SulfiteEgg/OeufMilk/LaitWheat/Blé
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

227 g

Red Lentils

113 g

Baby Spinach

113 g

Onion, chopped

7 g

Cilantro

1 unit

Red Chili

1 can

Coconut Milk

2.5 tbsp

Dal Spice Blend

(ContainsMustard/Moutarde)

1 tbsp

Shredded Coconut

(ContainsSulphites/Sulfite)

30 g

Ginger

10 g

Garlic

1 unit

Vegetable Broth Concentrate

2 unit

Naan Bread

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

Not included in your delivery

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories920 kcal
Fat46 g
Saturated Fat29 g
Carbohydrate95 g
Sugar10 g
Dietary Fiber18 g
Protein36 g
Sodium278 mg
Utensils
Utensilsarrow down iconarrow down icon
Pot
Large Pan
Instructionsarrow up iconarrow up icon
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1

Prep: Wash and dry all produce. Finely chop the cilantro. Finely chop the chili. Peel and mince 1 tbsp ginger (double for 4 people) Mince or grate the garlic.

2

Heat a medium pot over medium heat. Add a drizzle of oil, then the onion. Cook, stirring occasionally until golden, 5-6 min. Add the garlic, ginger, spice blend and as much chili as you dare. Cook until fragrant, 1 min.

3

Add 11/2 cup water (double for 4 people) to the pot, along with the broth concentrate(s), coconut milk and lentils. Bring to a gentle boil and cook, stirring often, until the lentils are soft, 14-15 min.

4

Warm the naan: Heat a large pan over high heat. Add one naan at a time to the dry pan and cook until warmed through, 1-2 min per side. Repeat for remaining naan.

5

Finish and serve: Mix the spinach into the dal until wilted, 2 min. Divided the dal between bowls and sprinkle with the cilantro and shredded coconut. Serve the naan on the side to scoop up the dal. Enjoy!