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Indian Recipes
Indian Spiced Coconut Dhal

Indian Spiced Coconut Dhal

with Cucumber Raita & Basmati Rice

Vegetarian
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Dhal is one of the staple foods of the Indian subcontinent and it isn’t hard to see why – it's hearty, wholesome and deeply delicious! Here, we add baby spinach for green goodness and top it with a creamy and refreshing raita.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Milk
Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

brown onion

1 knob

ginger

1 unit

carrot

1 packet

red lentils

(May be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

1 packet

basmati rice

1 sachet

brown mustard seeds

(May be presentGluten)

1 sachet

tomato paste

1 sachet

mild North Indian spice blend

(ContainsMilkMay be presentGluten)

1 pinch

chilli flakes

1 tin

coconut cream

1 cube

vegetable stock

1 bag

baby spinach leaves

1 bag

coriander

1 unit

cucumber

1 packet

Greek yoghurt

(ContainsMilk)

Not included in your delivery

tbs

olive oil

1.5 cup

water (for the rice)

2 cup

water (for the curry)

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3730 kJ
Fat26.5 g
of which saturates20.3 g
Carbohydrate123 g
of which sugars22.1 g
Protein32.4 g
Sodium992 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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GET PREPPED
GET PREPPED
1

Finely chop the brown onion. Finely grate the ginger. Grate the carrot (unpeeled). Rinse the red lentils.

COOK THE RICE
COOK THE RICE
2

In a medium saucepan, add the water (for the rice) and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the pan from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

START THE DHAL
START THE DHAL
3

While the rice is cooking, in a large saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook until soft, 4-5 minutes. Add the ginger, brown mustard seeds, tomato paste, mild North Indian spice blend, a pinch of chilli flakes (if using) and another drizzle of olive oil. Cook, stirring, until fragrant, 1-2 minutes. Add the grated carrot, water (for the dhal), coconut cream, the salt and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine.

SIMMER THE DHAL
SIMMER THE DHAL
4

Add the red lentils to the saucepan along with a pinch of salt and pepper. Bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook until the lentils have softened, 20-22 minutes. TIP: Add a splash of water if the dhal looks dry. Stir through the baby spinach leaves until just wilted. Season to taste with salt and pepper.

PREP THE TOPPINGS
PREP THE TOPPINGS
5

While the dhal is cooking, roughly chop the coriander. Finely chop the cucumber. In a medium bowl, combine the Greek yoghurt and chopped cucumber. Season to taste with salt and pepper.

Serve
Serve
6

Divide the basmati rice between bowls and top with the coconut dhal. Top with a dollop of cucumber raita and sprinkle with the coriander.