Green Pea and Coconut Dhal Recipe

Name: Green Pea and Coconut Dhal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 grams Freshly Shelled Peas; 150 milliliters Cold Water; 2 cloves Garlic, Roughly Chopped; 1 piece (2 Cm Size) Ginger, Peeled And Roughly Chopped; 1 Green Chili, Seeds Left In, Roughly Chopped; 1/2 teaspoons Sea Salt; 2 Tablespoons Groundnut Oil; 1 teaspoon Black Mustard Seeds; 1 teaspoon Cumin Seeds; 1/4 teaspoons Asafoetida; 1 Onion, finely chopped; 1 can (13 Oz. Size) Coconut Milk; 1 teaspoon Garam Masala; 1 Tablespoon Fresh Coriander, Chopped

Servings: persons

500 grams Freshly Shelled Peas
150 milliliters Cold Water
2 cloves Garlic, Roughly Chopped
1 piece (2 Cm Size) Ginger, Peeled And Roughly Chopped
1 Green Chili, Seeds Left In, Roughly Chopped
1/2 teaspoons Sea Salt
2 Tablespoons Groundnut Oil
1 teaspoon Black Mustard Seeds
1 teaspoon Cumin Seeds
1/4 teaspoons Asafoetida
1 Onion, finely chopped
1 can (13 Oz. Size) Coconut Milk
1 teaspoon Garam Masala
1 Tablespoon Fresh Coriander, Chopped

1
1.
2
Steam the peas for 2 minutes and then drain them and run them under cold water to stop the cooking.
3
Place approximately a third of the peas into a blender with the cold water and process to a smooth paste.
4
Put to one side.
5
2.
6
Put the garlic, ginger, chili pepper and salt into a blender and process into a paste.
7
3.
8
Heat the groundnut oil in a saute pan over medium-high heat.
9
Add the mustard seeds and cumin seeds.
10
Allow them to sizzle for 30 seconds before adding the asafoetida.
11
Fry, stirring constantly, for a further 30 seconds before adding the onions.
12
4.
13
Cook the onions with the spices for 4-5 minutes until they are soft and translucent.
14
Add the chili, garlic and ginger paste.
15
Cook for another 3 minutes, stirring frequently, and then add the coconut milk, the pea puree, the remaining whole peas and the garam masala.
16
Stir and reduce the heat to medium-low.
17
Simmer and cook for a further 20-25 minutes until the liquid has reduced, stirring occasionally.
18
5.
19
Remove from the heat and sprinkle with the chopped fresh coriander.
20
Serve the dhal with Indian flatbreads or rice.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 500 grams Freshly Shelled Peas, 150 milliliters Cold Water, 2 cloves Garlic, Roughly Chopped, 1 piece (2 Cm Size) Ginger, Peeled And Roughly Chopped, and more.

Yes, Green Pea and Coconut Dhal falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Pea and Coconut Dhal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions