Quick coconut dal with tomato sambol from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 212) by Meera Sodha

  • cinnamon sticks
  • coconut milk
  • curry leaves
  • garlic
  • lemongrass
  • red lentils
  • limes
  • red onions
  • turmeric
  • cherry tomatoes
  • desiccated coconut
  • long red chillies
  • green finger chillies

Where’s the full recipe - why can I only see the ingredients?

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

  • LFL on July 17, 2022

    5 stars. So good! I would say it’s closer to 4 servings than 2. We left out the curry leaves and the finger/serrano chili but otherwise made as directed with full fat coconut milk. The dal is sublime even just by itself and the sambol is almost as good. They go together really well. Whether you make both together or just one, the results are delicious. The only adjustment I might make in the future would be to cut the salt by 25%.

  • Cvtbird on June 20, 2021

    Delicious! I don’t like tomato so did the Sambol without it which was tangy and provided texture. One of the best dal I’ve had.

  • Melissa_427 on June 15, 2021

    So tasty! Spicier than I would have imagined!

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