Tomato And Carrot Coconut Dairy-Free Dal

Dosa Fillings


  • 1tbsp olive oil (25p)
  • 1 white onion, diced (50p)
  • 1 tbsp ginger, grated (10p)
  • 5 curry leaves (20p)
  • Pinch fennel seeds (20p)
  • 2 beef tomatoes, roughly chopped (£1)
  • 1 stick celery, diced (20p)
  • 1 large carrot, diced (20p)
  • 250ml water 200ml coconut milk (70p)
  • 100g red lentils (40p)
  • ½ bunch coriander, roughly chopped (40p)
  • Juice 1 lemon (30p)


1. Fry the onion in a little oil on a medium heat until it is translucent. Add the ginger, curry leaves and fennel seeds and cook for a further 5 minutes.

2. Add the chopped tomatoes, celery, carrots, water, coconut milk, salt and pepper and bring to the boil.

3. Turn the heat to a gentle simmer and add in the red lentils. Cook for 15-20 minutes until the carrot is tender.

4. Serve into a bowl and garnish with the coriander and lemon juice.



Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s