Coconut dal with kale from Rambutan: Fresh Sri Lankan Recipes from an Immigrant Family (page 40) by Cynthia Shanmugalingam

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

Accompaniments: Tempered kunisso dried shrimp and onion; Green mango sambol; Coconut rice kiri bath with lunu miris

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

    Can substitute vegetable oil for coconut oil, toor lentils for red lentils, and can use the Sri Lankan curry powder on page 21.

  • belljaf on January 01, 2026

    Made without the kale and was still great. Better the day after

  • eclairea on June 16, 2025

    One of my fave dal recipes. Have made over and over, simple, flavourful, good for weeknights.

  • jenburkholder on February 26, 2025

    Quite tasty, though I like the chickpeas in this book a bit better still. Spicing is mild and comforting, and I didn’t have any trouble throwing in quite a bit more kale. Easy meal.

  • stepharama1 on August 28, 2022

    Super yum! The spicing hits all the right notes for me. It manages to be comforting and exotic at the same time. I increased all the spices just a tad - each by about 25%.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.