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Keralan Dhal Curry

Creamy as well as savoury, this keralan dhal curry evokes a sense of comfort when eaten.
AuthorGeorge Alexander
PREP TIME10 minutes
COOK TIME35 minutes
TOTAL TIME45 minutes
Servings4 (servings)
CourseMain Course Side Dish
KeywordCoconut Lentil Curry Dhal Curry Lentil Curry Recipe
Calories109 kcal



  • 1 cup yellow moong dhal (rinsed)
  • 1/2 tsp turmeric powder
  • 3 cups water


  • 1/2 cup fresh grated coconut
  • 3 dried red chillies
  • 1 shallot (large)
  • 1 garlic clove (large)
  • 1 tsp cumin seeds
  • 1/2 cup water


  • 1 tbsp coconut oil
  • 1/2 tsp black mustard seeds
  • 1/2 tsp white urad dhal
  • 1 shallot (sliced thinly)
  • 8-10 curry leaves


  • chopped coriander leaves (handful)


  • Rinse the dhal several times under cold running water until the water runs clear. Then drain with a sieve and add the dhal to a heavy bottomed pot along with water and turmeric powder. Cover with a lid and allow the dhal to simmer over a medium flame for 25-30 minutes, or until the dhal has fully cooked and doubled in size.
  • Into a blender, add grated coconut, cumin seeds, dried red chilli, a garlic clove, a shallot and grind into a smooth paste. Then add the blended paste to the cooked dal and simmer for a further 5 minutes. Remove the pot from the heat and set aside.
  • Heat the coconut oil in a heavy bottomed pan over a medium flame. Once the oil has warmed, add the mustard seeds, and within 10 – 30 seconds the seeds should begin to splutter. Working quickly, add the urad dhal and sauté for a further 15 seconds. Then add the sliced shallots and curry leaves and sauté for 2-3 minutes, or until the shallots take on a caramelised colour.
  • Finally, pour the tempered ingredients into the dhal curry and sprinkle in some flaked sea salt. Stir well and cover with a lid until the dhal curry is ready to serve.


Calories: 109kcal (5%) Carbohydrates: 10.3g (3%) Protein: 3.9g (8%) Fat: 6.2g (10%) Saturated Fat: 5g (31%) Sodium: 1092mg (47%) Potassium: 66mg (2%) Fiber: 2.3g (10%) Sugar: 1.1g (1%) Calcium: 22mg (2%) Iron: 2mg (11%)