We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry mustard seeds and cumin in coconut oil over medium heat until the seeds begin to pop.
Add onion and garlic and cook until softened.
Add tomato puree, harissa, curry powder, turmeric, and curry leaves and fry for a few minutes, stirring regularly.
Add red pepper and continue cooking until softened.
Stir in the chopped tomatoes, lentils, chickpeas, and coconut milk.
Bring to the boil, reduce heat, cover, and simmer gently for 20 minutes until the liquid has been absorbed.
Sprinkle with coriander.
Serve and enjoy.
Want to keep this recipe for later? We can email it to you!
For a spicier dahl, increase the amount of harissa paste.
If you prefer a thicker consistency, simmer the dahl uncovered for a few extra minutes.
Can I use dried chickpeas instead of canned?
Yes, but you need to soak and cook them beforehand.
Is there a substitute for coconut milk?
You can use almond milk or regular cream as a substitute.
Can I freeze the dahl?
Yes, it freezes well for up to 3 months.
What can I serve with this dahl?
It pairs well with rice or naan bread.
How can I make this dish vegan?
The recipe is already vegan as it uses coconut milk instead of dairy.
