Coconut Dal with Fried Shallots and Flatbread
By OcadoLife
Published on 20 May 2025
Budget-friendly yet big on flavour, this easy and comforting Coconut Dal with Fried Shallots and Flatbread is inspired by curry with roti prata [paratha] – a favourite at street-food stalls in Singapore. Shu Han Lee, founder of Rempapa Spice Co, likes to mop up the fragrant dal with flatbread, but it’s equally good served with rice. And her top tip: double (or triple!) the fried shallots, to sprinkle over wilted greens, noodles, rice and soup for fab extra flavour. Once cool, they’ll keep for a week in an airtight container.
Time and servings
20 minsTotal time
5 minsPrep time
15 minsCooking time
Ingredients
- 200g red lentils, rinsed
- 3 tomatoes, finely chopped
- 1 lemongrass stalk, bashed
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 (400ml) tin coconut milk
- 2 tbsp vegetable oil
- 1 star anise
- 3 shallots, sliced into rings
- 1 tsp fine sea salt, plus a pinch
- 4 frozen parathas
- 1 handful coriander, torn
Method
Step 1
In a saucepan, combine the lentils, tomatoes, lemongrass, turmeric, cumin, ground coriander, coconut milk and 400ml water. Bring to a boil, then cover and cook on low for 12-15 mins, until the lentils are soft.Step 2
Heat the oil in a frying pan over medium heat. Add the star anise and shallots; spread out in a single layer. Sprinkle with a pinch of sea salt; sizzle for 2-3 mins, until golden.Step 3
Set 1 tbsp of the shallots aside to garnish, then stir the rest into the dal with any oil and 1 tsp sea salt.Step 4
Fry the parathas in the same pan for 2 mins each side or until golden.Step 5
Remove the star anise and spoon the dal into bowls; top with the reserved fried shallots and some coriander. Serve with the parathas.