Coconut Dhal
5 minutes
35 minutes


225g yellow lentils, dried

1 red onion

3 garlic cloves

3 red chillies

2 Tbs oil

¼ tsp turmeric powder

1 ½ tsp salt

1 tsp mustard seeds

5 fresh curry leaves

400ml coconut milk

270ml coconut cream


  1. Rinse the lentils. Peel and quarter the onion and peel the garlic cloves. Roughly chop the chilli (remove the seeds if you don’t like a lot of heat)
  2. Insert the ultrablade and add the onion, garlic and chillies. Chop at speed 11 for 10 seconds
  3. Remove the ultrablade and replace with the mixer blade. Add the oil, turmeric, salt, mustard seeds and curry leaves. Remove the stopper and set the P1 slow cook program at 130°C for 5 minutes
  4. Add the lentils, coconut milk and coconut cream. Set the P3 slow cook program at 90°C for 30 minutes, with the stopper in (cook for a further 10 minutes if you prefer a smoother consistency)
  5. Serve with naan bread or rice


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