Urad dal with coconut and coriander from Plenty More (page 125) by Yotam Ottolenghi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.113 in the US edition. Black urad dal requires soaking overnight.

  • Hiker010 on January 10, 2026

    Made Oct 2025 -- pretty good! (Not as good as version from Meera Sodha?)

  • Stephenn31 on February 06, 2024

    Not bad. As one of the other notes indicates, I also fried up the black mustard seeds at the end to add along with the garam masala. Fairly simple and tasty weeknight meal. I cooked in the pressure cooker for 20 min. and 10 min. natural release - I only rinsed the urad dhal and did not soak it as I had the white variety.

  • Ganga108 on February 28, 2022

    We love urad lentils so when we found this recipe for Urad Dal with Coconut and Coriander it sparked interest. It is a good dish, and the coconut, shallot and coriander toppings take it to the next level. But of course, being a sort-of Indian recipe, I had to adjust. First, mustard seeds are best popped in hot oil (ghee) before adding, otherwise can have an acrid taste. Also reduce the amount to 1 - 1.5 tspn. Secondly, add the garam masala towards the end - it is best as a finishing spice rather than a cooking spice. Give it 5 mins off the heat to infuse its flavours. Also, I used white split urad as that is what I had in the cupboard. Ural is best cooked (imho) until disintegrating. And as it has a slight mucilaginous texture when boiled it is best left a little soupy.

  • tekobo on February 26, 2017

    Made with white urad dal and didn't soak. Came out nutty and with a slight bite and tasted great. When I select coconuts I shake them to see if they have liquid in and have never had any problems with the quality - may have more to do with our local shop than my skill at selecting coconuts!

  • oakandsage on September 16, 2016

    I did the version of this that appeared in the Guardian, rather than the version in Plenty More, so I'm not sure if it was the same. I did it in the pressure cooker and it came out thick and rich and flavorful - I didn't have a problem with it being watery or bland. I grind my own garam masala, which probably has an impact on the flavor.

  • dinnermints on December 15, 2014

    I really wanted to like this recipe, but have to agree with the other person who rated it a three. It both tasted and looked watery despite doing a "rapid boil" at the end as recommended in the recipe for an additional 15-20min. And overall, it just needed more flavor. That being said, I did add the garam masala closer to the end of the cooking time, as several websites mentioned that adding it at the beginning of a recipe could produce a bitter flavor. This is the first time I've cooked with urad dal - delicious, and nice that they hold their shape. As for the coconut, this is the second time I've purchased a coconut to make something in this book and the coconut turned out to be rotten....have a lot to learn about coconut selection. If you've read this far in this review and have some tricks of the trade on this front, I'm all ears.

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