HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconIndian Spiced Coconut Dhal
Indian Spiced Coconut Dhal

Indian Spiced Coconut Dhal

with Cucumber Raita & Basmati Rice

Read more

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:Not Suitable for CoeliacsNaturally Gluten-Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit

brown onion

1 knob


1 unit


1 packet

red lentils

1 packet

basmati rice

1 sachet

brown mustard seeds

(ContainsGlutenMay be present Gluten)

1 sachet

tomato paste

1 sachet

mild North Indian spice blend

(ContainsMilk, SulphitesMay be present Gluten)

1 pinch

chilli flakes

1 tin

coconut cream

1 cube

vegetable stock

1 bag

baby spinach leaves

1 bag


1 unit


1 packet

Greek-style yoghurt


Not included in your delivery


olive oil

1.5 cup

water (for the rice)

2 cup

water (for the curry)

¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3730 kJ
Fat26.5 g
of which saturates20.3 g
Carbohydrate123 g
of which sugars22.1 g
Dietary Fibre0 g
Protein32.4 g
Cholesterol0 mg
Sodium992 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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


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!


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.


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.


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.


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