---
title: 'Lime and coconut dal'
url: 'https://recipes.spfinch.com/recipes/lime-and-coconut-dal'
markdown: 'https://recipes.spfinch.com/recipes/lime-and-coconut-dal.md'
date: '2021-05-09'
description: 'Rukmini Iyer This dal is based on one that my mother makes, with fresh coconut chunks and bright yellow chana dal. Chana dal has an exceptionally nice texture and flavour, but requires soaking and a long stint in the pan, so this version substitutes the quicker cooking Egyptian red lentils. Roopa …'
taxonomy:
  category:
    - indian
    - main
    - vegan
---

# Lime and coconut dal

## Lime and coconut dal

  ![folder](https://recipes.spfinch.com/user/themes/recipes/images/folder.svg) [indian](https://recipes.spfinch.com/recipes/category:indian) | [main](https://recipes.spfinch.com/recipes/category:main) | [vegan](https://recipes.spfinch.com/recipes/category:vegan) ![lime-coconut-dal](https://recipes.spfinch.com/user/pages/02.recipes/lime-and-coconut-dal/lime-coconut-dal.webp "lime-coconut-dal")

[Rukmini Iyer](https://www.theguardian.com/food/2021/jan/25/20-best-curry-recipes-rukmini-iyer-lime-and-coconut-dal)

*This dal is based on one that my mother makes, with fresh coconut chunks and bright yellow chana dal. Chana dal has an exceptionally nice texture and flavour, but requires soaking and a long stint in the pan, so this version substitutes the quicker cooking Egyptian red lentils. Roopa Gulati, another honorary food mum, introduced me to the lime element – hands down, I can say this is my favourite dal.*

**Serves 2**

Ingredients

**red lentils** 140g, rinsed
**ground turmeric** 1 scant tsp
**coconut milk** 1 x 400ml tin
**fresh coconut pieces** 90g, cut into 1cm cubes
**boiling water** 200ml
**garlic** 1 clove, unpeeled
**onion** 1, thinly sliced
**ground cumin** 1 tsp
**oil** 1 tbsp
**baby leaf spinach** 3-4 big handfuls
**limes** juice and zest of 2
**sea salt flakes** to taste

*to serve*
**freshly cooked rice**
**naan bread or chapatis**
**lime wedges**

Method

1. Preheat the oven to 180 fan/gas mark 6.
2. Tip the lentils, turmeric, coconut milk, coconut pieces, boiling water and garlic into a small roasting tin or lidded casserole dish. Mix the onions, cumin and oil on a chopping board, then scatter them over the lentils. Cover tightly with foil or a lid, then transfer to the oven and cook for 45 minutes.
3. As soon as the dal is cooked, stir through the baby leaf spinach until it has just wilted. Adjust the texture to your preferred consistency with a little boiling water. Stir in the lime juice and zest, taste and adjust the salt, and serve with rice, naan bread or chapatis and extra lime wedges for squeezing.

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