Fast Recipes

Coconut lentil dhal with cucumber yoghurt

Australian Gourmet Traveller fast recipe for coconut lentil dhal with cucumber yoghurt.

By Lisa Featherby
  • Serves 4
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Coconut lentil dhal with cucumber yoghurt


  • 300 gm green lentils, rinsed
  • 1 tsp ground turmeric
  • 2 tbsp coconut oil
  • ½ tsp black mustard seeds
  • 1 small Spanish onion, finely chopped
  • 7 gm ginger, coarsely grated (1.5cm piece)
  • 2 garlic cloves, finely grated
  • 3-4 small green chillies, finely chopped
  • 2 fresh curry leaves
  • 1 tsp each ground cumin and ground coriander
  • 340 ml coconut milk
  • 140 gm canned crushed tomatoes (½ cup)
  • To serve: coriander leaves and steamed basmati rice (optional)
Cucumber yoghurt
  • 1 Lebanese cucumber, grated and combined with ½ tsp sea salt flakes
  • 280 gm thick plain yoghurt (1 cup)


  • 1
    Bring lentils, turmeric and 1 litre water to the boil in a saucepan over high heat, then cook until lentils are tender (15-25 minutes).
  • 2
    Heat coconut oil in a saucepan over medium-high heat, add mustard seeds and stir until they pop (1 minute), then add onion, ginger and garlic and cook until starting to caramelise (3-4 minutes). Add chilli, curry leaves and spices, stir until fragrant (1 minute), then add coconut milk, tomato, lentils and lentil water and simmer over medium-high heat until slightly thickened (3-5 minutes). Season to taste with sea salt and keep warm.
  • 3
    For cucumber yoghurt, squeeze excess liquid from cucumber, combine with yoghurt in a small bowl and season to taste. Serve hot lentils topped with cucumber yoghurt and coriander, with steamed basmati rice.


This recipe is from the October 2012 issue of .

  • undefined: Lisa Featherby