Red Lentil and Coconut Dal with Toasted Sunflower Seeds

My coconut dal is inspired by the amazing fresh coconut based curries I had the great pleasure of eating in Kerala at the end of last year. They use fresh coconut in so many delicious dishes and they have an ingenious little coconut meat shredding tool. As I don’t have one I thought I’d use organic unsweetened desiccated coconut, and it worked like a dream.

I’ve got to say I’m super happy with this recipe, not only does it taste great it’s simple to make and its wholesome and nutritious. Three big ticks!

Red Lentil and Coconut Dal with Toasted Sunflower Seeds

I’m also experimenting and looking into not using my usual tomatoes and garlic as the base for some of my recipes. This is another tip I learnt in india where onions, spices and water form the base of lots of curries and they’re still truely delicious.

So my super simple dal is made like this; fry onions then spices in some coconut oil, wash your red lentils, add them to the pan with water, simmer for 15 minutes then finally stir in the desiccated coconut, season and that’s it!!! Couldn’t be simpler and absolutely delicious.

And of course I topped the dal with my new obsession – toasted sunflower seeds. Just dry fried for a few minutes until they become slightly toasted and nutty. Guaranteed (in my opinion) to enhance any meal.

Red Lentil and Coconut Dal with Toasted Sunflower Seeds

Red Lentil and Coconut Dal with Toasted Sunflower Seeds

I hope you like my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x

If you like the content that I’m sharing on this blog, please subscribe to my updates above and follow me on Bloglovin

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  4 servings
  10 minutes preparation time
  15 minutes cook time


  • 1 tbsp coconut oil
  • 2 small onions chopped
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 1/2 tsp chilli flakes
  • 2 cups red Lentils
  • 5 cups water
  • 1 cup desiccated  coconut
  • 1 tsp sea salt
  • 1 cup sunflower seeds


  1. Add the onion to a large pan with the coconut oil and sauté for 10 minutes on a low heat. Add in the spices and fry for a further few minutes.
  2. Thoroughly wash & drain the lentils.
  3. Next add the lentils and water to the pan and simmer for 15 minutes on a low heat.
  4. Finally stir add in the coconut, and season with salt & pepper.
  5. Toast the sunflower seeds in a dry pan (medium heat) for a few minutes. Toss them occasionally and keep your eye on them as they burn quickly!
  6. To serve top with toasted sunflower seeds.

Thank you so much for following my blog and cooking my recipes!

Did you know that I have a new cookbook?

It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!


Here's a sneak peak...


  1. Daniel on August 23, 2018 at 10:18 pm

    Perfect and easy. It was a success at home. Thanks!

    • Niki on August 24, 2018 at 11:58 am

      So glad to hear that Daniel!
      Niki x

  2. Hayley on August 9, 2018 at 1:05 pm

    Just made this for lunch and even with taking out the chilli flakes it was super tasty!

    • Niki on August 24, 2018 at 12:24 pm

      Hi Hayley
      Amazing! Really glad.
      Love, Niki xx

  3. Anna Roughley on March 2, 2018 at 9:25 pm

    Just made this tonight for dinner – was delicious! Added in some spinach to boost the nutrients in this cold weather. Thanks for sharing your recipes x

    • Niki on May 19, 2018 at 1:51 pm

      Hi Anna
      Ooh love your addition!
      Love, Niki xxx

  4. […] Red pepper dip and Cashew cheese Beetroot hummus with Hazelnut dukka Kale pesto and Slaw Edamame dip with salad Hummus with ratatouille Dipped into Dal […]

  5. Hannah M on March 10, 2017 at 9:00 pm

    Hi, tried this recipe tonight! We thought the base flavour was delish…but is there an ingredient missing, perhaps coconut milk, or less water needed? Turned out very watery, needed more substance. Will try to perfect. Hannah 🙂

    • Niki on March 18, 2017 at 8:31 pm

      Hey Hannah
      So glad you liked the flavour but sorry it came out too watery. It’s usually ok…
      Maybe just add a couple of cups at a time. Coconut milk would be very delicious!

      Love Niki xxx

  6. […] But, over and above that — it’s bloody delicious and extremely satisfying.    Try it, you’ll forget you’re being healthy, it’ll feel like a treat. Full recipe on my […]

  7. Natasha on January 16, 2017 at 8:54 pm

    Looking forward to trying this recipe x

    • Niki on January 16, 2017 at 9:32 pm

      Hi Natasha
      I’m so glad you like it!
      Love Niki xx

  8. janine on January 16, 2017 at 8:24 pm

    Wow Niki, such a simple recipe. I have all ingredients at home and can’t wait to check it out tomorrow. Thank you for informing me. Coco Janine

    • Niki on January 16, 2017 at 9:33 pm

      Hey lovely!
      Well I can’t wait to hear what you think!
      Love as always
      Niki xx

      • Lou on August 21, 2020 at 12:22 pm

        I’ve just made this for my family topped it with roasted tomatoes. Absolutely delicious. Super easy and super tasty. 😊

        • Niki on September 2, 2020 at 11:11 am

          Fantastic! Sounds wonderful
          Niki xx

Leave a Comment

Recipe Tags: Lentils coconut dal easy


Subscribe and receive a free download of my SuperSix recipe book

Something went wrong. Please check your entries and try again.

The products, recommendations and 3rd party links on are my genuine recommendations. I may be paid a commission if you purchase a book or product via a link on this site – it’s known as a referral fee or an affiliate commission. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on should not be used to diagnose or treat a specific health or medical condition.