Rosie’s Sri Lankan Dal


1 cup red lentils, soaked in water for a few hours 

2 cups water

1 tsp salt

1 white onion, finely diced

3 garlic cloves, finely diced

2cm fresh ginger nugget, peeled and microplaned 

½ tsp chilli flakes

1 tsp fenugreek seeds

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp coriander seeds

1 tsp turmeric powder

2 tbsp curry leaves

1 X (270ml) can coconut milk

1 tbsp tomato paste

1 bag spinach 

1 block firm tofu, cubed 

1 tbsp coconut oil 


Coconut Sambal

150g desiccated coconut

1 red chilli, finely diced 

1 red onion, finely diced 

3 tbsp lime juice

3 tbsp water 

1 tsp sugar

¼ tsp salt


To serve 

Steamed rice


Cook lentils in water with half the turmeric and salt for 15-20 minutes or until soft.

Heat a large pan and fry off the remaining spices, curry leaves, onion, garlic, chilli and ginger in coconut oil until softened.

Add the cooked lentils to the pan with the onions and spices and stir through. Add in the tomato paste, coconut milk, spinach and tofu and mix to combine.

For the sambal, add all the ingredients to a bowl mix through to combine well.

Serve the dal with steamed rice and coconut sambal.