Coconut Dal with Steamed Broccoli and Brown Rice

Coconut Dal

Dal (also spelled Dahl, Daal, or Dhal) is a thick stew prepared from pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. An important part of the cuisine of India, Nepal, Pakistan, Sri Lanka, and Bangladesh, dal is exceptionally nutritious and a great protein source for a diet containing little or no meat. It is regularly eaten with rice and vegetables in southern India, and with both rice and roti (wheat-based flat bread) throughout northern India and Pakistan.

Coconut Dal with Steamed Broccoli and Brown Rice
Recipe type: Lunch or Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6
This recipe can easily be doubled and frozen for later use as a convenient lunch or dinner.
  • 2 cups yellow split peas
  • One 14-ounce can lite unsweetened coconut milk
  • 4 cups low-sodium organic vegetable broth
  • 1 small yellow onion, sliced
  • 3 cloves garlic, pressed
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons ground turmeric
  • 1 teaspoon kosher salt
  • 4 tablespoons chopped fresh cilantro
  • 1 medium bunch broccoli, trimmed and steamed
  • 1½ raw steamed brown rice
  1. Rinse the split peas. In a large saucepan, place the split peas, coconut milk, vegetable broth, onion, garlic, ginger, turmeric, and salt. Simmer over medium heat until peas are soft, approximately 30 minutes. Sprinkle chopped fresh cilantro on top.
  2. Serve with steamed broccoli and brown rice.


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