Sri Lankan dal with coconut + lime kale from Fresh India: 130 Quick, Easy and Delicious Vegetarian Recipes for Every Day (page 174) by Meera Sodha

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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

  • metacritic on October 30, 2024

    Terrific and very easy recipe. I'm curious to try the Rambutan rendition of the same dish, even as I have zero adjustments I would make to this version.

  • Pandan on July 27, 2024

    Decided to try this recipe because I had some defrosted chopped kale leftover. I didn’t read the instructions carefully, so I didn’t save some of the onion mixture for the kale. Served it separately so that everyone could put the kale on top of the dal. The dal could have been a bit more spicy/flavourful but otherwise nice dish.

  • clkandel on June 12, 2023

    Really like having the kale with the dal. Gives a nice texture contrast. Flavors are great.

  • stepharama1 on January 25, 2023

    I doubled the spices and used leftover coconut cream rather than coconut milk and this was delicious!

  • dansumac on January 01, 2022

    Great flavours and loved the combination of the kale and the daal. Thought the recipe was lovely as it was but if you'd prefer more spice then definitely increase the chilli and other spices.

  • Florafauna on November 09, 2020

    Two cookbooks one recipe. Anna Jones a modern cooks year has almost the same recipe. I made the kale from here but used the spice mix in the Anna Jones cookbook Meera soda kale was very good! Will definitely make again!

  • jenburkholder on August 06, 2020

    Okay, although all of the spices needed to be upped, as others have noted. I ended up just adding the kale to the dal for ease, as I'm not too concerned with presentation.

  • e_hothersall on July 29, 2020

    Worked well and tasted great. I added a whole tin of coconut milk and only read others' notes have I realised it might have been meant to be less - was perfect. I only had chilli flakes rather than fresh green chilli; if I made it again I'd put more chilli somewhere, maybe in the kale.

  • nadiam1000 on April 11, 2020

    This was delicious. It is subtly spiced and I added more salt. I agree with the other reviewer that you could double the spices. I used more coconut because I had a little extra that I wanted to finish. The kale is a nice acidic counterpart to the dal. I did not have chiles so I added some pickled jalapenos. I added the other half of the coconut milk can to some jasmine rice to serve with the dal.

  • puddlemere on February 19, 2019

    I read some reviews of the version of this on NYT Cooking that recommended doubling the spices and coconut, so I did that and I think that was really key to giving it flavor. I also upped the salt a bit and added lime zest to the kale along with the lime juice. I thought this was quite good with those changes. The lime is really important for brightening up the flavors.

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