Detox Dhal
Recipe type: Main Meals
This enticing coconut hal can be served as a main dish or as an accompaniment to fish or baked potatoes. The spices are understood to aid digestion and also have anti-inflammatory properties whilst the yellow split peas are full of soluble fiber and can often help to reduce bad cholesterol.
Serves 2
  • 200g yellow split peas
  • ½ tsp. ground cumin
  • ½ tsp. turmeric
  • 1 can (400ml) coconut milk
  • 500mls water
  • 2 medium hot chilies, de-seeded and chopped
  • ½ tsp. coconut oil/ coconut butter
  • 1 heaped tsp. black onion seeds
  • 1 heaped tsp. nigella seeds
  • 6 curry leaves
  • 3 shallots, peeled and finely chopped
  • 3 garlic cloves, peeled and chopped
  • 2 tomatoes, peeled and cut into eights
  • 2 tbsp. fresh coriander, chopped
  1. Rinse the split peas in a sieve under a cold tap and drain well.
  2. Place them in a saucepan and add the cumin, turmeric, coconut milk and 500ml water.
  3. Bring to the boil, put the lid on the pan with a little gap for the steam to escape and simmer for 30-40 minutes, stirring occasionally.
  4. Add the chilies and if the dhal seems overly thick add some water (up to another 200ml).
  5. Simmer on a low heat for another 15 minutes.
  6. Meanwhile, heat the coconut oil/butter in a frying pan over a medium heat and brown the onion seeds and curry leaves.
  7. Add the shallots and garlic together with 4-6 tbsp. water.
  8. Steam fry until they start to colour, stirring frequently.
  9. Add the tomatoes and cook until soft but not collapsed (they need to hold their shape).
  10. Add the tomato mixture to the split peas and sprinkle on fresh coriander and serve at once.
Recipe by EPJHealth at