Baked Sri Lankan Dhal with Coconut Crumble
A comforting baked dhal with a crispy and flavorful coconut crumble topping. Perfect for a satisfying lunch.
Ingredients
- 1 cup Red Lentils
- 3 cups Water
- 1 medium Onion
- 3 cloves Garlic
- 2.54 cm Ginger
- 1 small Green Chilies
- 10 leaves Curry Leaves
- 1/2 tsp Turmeric Powder
- 1/2 can Coconut Milk
- 1 tsp Salt
- 1/2 cup Coconut Flakes
- 1 tsp Cumin Seeds
- 1/2 tsp Mustard Seeds
- 2 tbsp Coconut Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 175°C.
- 2Rinse the red lentils and place them in a baking dish.
- 3Add water, diced onion, minced garlic and ginger, chopped green chilies, curry leaves, and turmeric powder.
- 4Stir in coconut milk and salt.
- 5Cover the baking dish and bake for 30 minutes.
- 6While the dhal is baking, prepare the coconut crumble. Heat coconut oil in a pan.
- 7Add cumin seeds and mustard seeds. Cook until they splutter.
- 8Add coconut flakes and toast until golden brown.
- 9Remove the dhal from the oven and top with the coconut crumble.
- 10Bake uncovered for another 15 minutes, or until the crumble is crispy.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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