Fijian Dahl with Rice

Recipe by Helene Taito-JensenCourse: MainsCuisine: Indian, PasifikaDifficulty: Easy


Prep time


Cooking time




  • 1 onion (finely chopped)

  • 2 cloves of garlic (finely chopped)

  • 1 small piece of ginger (finely grated)

  • 2 tsp curry powder

  • 1/2 tsp cumin powder, 1/2 tsp mustard seeds

  • 3 tomatoes (diced)

  • 1-2 small carrots (finely grated)

  • 1 1/2 cup of red split lentils

  • 4 cups of veggie stock or water (we use vegan Massel Chicken Style Stock from PaknSave)

  • 1 can coconut cream OR coconut milk

  • Fresh coriander (chopped) – Optional

  • Chilli – Optional


  • Saute the onion, garlic and ginger in a pot using a little oil or water.
  • Once the onion softens add the mustard seeds, cumin and curry powder and saute for a minute or less.
  • Add the tomatoes and carrots and saute for a couple of minutes.
  • Rinse the lentils then add them along with the veggie stock.
  • Bring to a boil while stirring frequently. Then let it simmer for about 20 minutes, or until the lentils softens and becomes mushy.
  • Stir in the coconut milk/coconut cream. Add salt to taste. Add chilli to taste if you wish.
  • Serve with your favourite rice and sprinkle some freshly chopped coriander on top. Enjoy!


  • If you have a pressure cooker, you can put all the prepared ingredients (except for coriander and coconut cream/milk) straight in the pot and cook for about 15 mins. Release the pressure and stir in the coconut cream/milk.
  • For extra protein and nutrients, you can add a cup of frozen peas at the end.

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