Go Back
Red lentil and coconut dal with toasted sunflower seeds
Print Pin
4.75 from 4 votes

Red Lentil and Coconut Dal with Toasted Sunflower Seeds

Beautifully spiced red lentil and coconut dal - creamy and nourishing and totally more-ish. Sprinkled with toasted seeds for extra crunch -yum!
Course Appetizer, Lunch, Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Coconut dal, Dal, Lentil dal
Prep Time 10 minutes
Cook Time 15 minutes
Author Niki Webster

Ingredients

  • 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

Instructions

  • 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.
  • Thoroughly wash & drain the lentils.
  • Next, add the lentils and water to the pan and simmer for 15 minutes on a low heat.
  • Finally, stir add in the coconut, and season with salt & pepper.
  • 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!
  • To serve top with toasted sunflower seeds.

Notes

4 servings