Coconut Dal with Sesame Broccoli

Yum is what I have to say about this dish! Dal is a traditional Indian dish made with lentils or other beans. I used yellow lentils but you can use whatever color you want. I doubled the batch and we ate it for dinner one night and lunch all week. This is a good dish to improvise with. Add whatever vegetables you have around. If you want to make your own coconut milk (see below), add some of the leftover coconut. Serve over brown rice.

This recipe is modified with a heavy hand from the Ultra-metabolism Cookbook.

Coconut Dal

2 cups dried yellow lentils (any lentils will do, but yellow ones makes for a pretty dish)
1 Tablespoon olive or coconut oil
1 medium yellow onion, chopped
4-5 garlic cloves, pressed
2 tablespoon fresh ginger
1 tablespoon turmeric
14 ounces of coconut milk
4 cups vegetable or chicken stock (use water in a pinch)
Juice from one lime
1/2 teaspoon sea salt
dash or two of cayenne
1/4 cup cilantro, chopped
Sesame Broccoli (see recipe below)


  • Pick over the lentils to remove any tiny pebbles (it happens). Soak lentils in water overnight. This step is optional but will speed up the cooking time.
  • In a large soup pot add oil, onions, garlic, ginger and turmeric and sauté lightly over medium heat.
  • Add lentils, coconut milk, stock, lime juice, salt and cayenne.
  • Simmer uncovered for about 30 minutes, or until the lentils are tender. Salt and pepper to taste.

Serve with Sesame Broccoli over brown rice and garnish with cilantro. Serves 4.


Sesame Broccoli

My friend Lisa made this for me years ago. You can serve this as a side for the Coconut Dal or you can just dump it right in the mix.

1 broccoli bunch
1 tablespoons lemon juice
1 teaspoon sesame oil
1 tablespoon butter (melted)
2 tablespoons toasted sesame seeds


  • Cut broccoli into bite sized pieces and steam until crisp-tender.
  • Combine remaining ingredients except sesame seeds in a small bowl.
  • Pour sauce over broccoli and toss well.
  • Toss in sesame seeds.

Serve warm. Serves 4.



Linked to: Full Plate Thursday