A deliciously light, nutty, delicate and subtly spiced daal made from a moreish combination of earthy split yellow chickpeas, coconut flakes and whole spices. It is a mild and moreish dish that is very satisfying.
Contains a whole spice pouch and cooked lentils
This deliciously moreish lentil curry is a true Bengali favourite. There, it is normally served thick and scooped up with chewy morsels of fried flatbreads for a delicious regional treat. Our Bengali Coconut Daal is slightly lighter and thinner and has the delicious addition of coconut slivers that create an extra layer of texture and sweetness. The spice mix adds extra depth of intrigue to this daal with a difference.
From pack to table in just 5 minutes, you can’t go wrong with this delicate daal with either rice or Indian flat breads. And, for the most authentic meal, have a look at our puri recipe, a delicious chewy fried flatbread that is traditionally eaten with these lentils. It’s a fantastic meal to keep on hand in your cupboard for busy days. Perfect for vegetarians or meat-free days.
Fry the whole spices in 1-2 tsp of hot oil (or ghee) until sizzling
Add the lentils and 4-5 tbsp. water, bring to a simmer then serve
For added heat, add an extra dried red chilli to the oil or chop the included chilli so it provides more heat.
For added coconut-deliciousness finish with a little coconut cream.
Bengal is known for its fish dishes, pair this with a piece of grilled or fried fish that has been marinated in some lemon juice, turmeric, ginger, garlic paste and seasoning.
Water, Lentils (19%), Sunflower Oil, Coconut (2%), Coconut Milk Powder (2%), Sugar, Salt, Spices, Red Chillies, Cumin, MUSTARD, Turmeric, MILK
MAY CONTAIN MILK, MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA