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

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  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.


  1. 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

  2. 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

  3. […] 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 […]

  4. 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

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Recipe Tags: Lentils coconut dal easy

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