Alexandra Dudley's Coconut, caraway and peanut mung dal - Wunder Workshop

Alexandra Dudley's Coconut, caraway and peanut mung dal

Alexandra Dudley shares her beautiful Coconut, caraway and peanut mung dal with us (this recipe was originally written for Town & Country UK).

Alexandra Dudley Turmeric Dahl

We are in undoubtedly what is a strange and unsettling time. Most of us are spending more time at home and probably more time in our kitchen. I’ve always found cooking incredibly grounding and am turning to comforting bowls of soups and stews and dals. This coconut, caraway and peanut mung dal provides the utmost comfort and takes but half an hour to prepare. If you cannot find caraway seeds feel free to substitute with fennel seeds, coriander seeds or more cumin seeds.

Serves 4 (freezes well)


  • 1 tbsp caraway seeds

  • 1 tsp cumin seeds

  • 1 tsp dried chili flakes

  • 250g mung dal (split yellow lentils), rinsed and drained*

  • 3 tbsp olive oil

  • 1 white onion ,finely chopped

  • Thumb sized piece of ginger, peeled** and grated

  • 2 garlic cloves, finely chopped

  • 1 tsp garam masala

  • 1 tsp turmeric

  • 1 tbsp peanut butter

  • 1 can coconut milk

  • Juice half lime

  • 50g toasted peanuts

Optional extras

  • Yogurt

  • Fresh mint

*The easiest way to rinse lentils is to place them in a large bowl filled with water. Swoosh them around, then allow them to settle and gently tip the water out. Repeat three times.

**The simplest way to peel ginger is by using a teaspoon.

  • Bring a large dry frying pan to a medium heat and toast your caraway seeds, cumin seeds and chilli flakes for about five minutes tossing gently until they begin to smell fragrant and pop. Transfer to a plate and set aside.

  • Heat 3 tbsp of olive oil in a large heavy based saucepan and gently cook the chopped onion until it is soft and beginning to go translucent (about five mins).

  • Add the finely chopped garlic and grated ginger. Cook for one minute. Then add just half of your toasted spices along with the garam masala and turmeric. Cook for a further minute. 

  • Add the rinsed lentils, peanut butter, coconut milk. Then fill the empty can with water and add this too. Stir to combine and bring to the boil. Then, reduce to a simmer and cook for 15 minutes stirring every so often. The dal should be cooked through and softened but still retain a little bite.

  • Squeeze in the juice of half a lime and season to taste.

  • To serve spoon into bowls, top with a spoonful of yogurt, the roasted peanuts and the rest of the toasted spices. Serve with wedges of fresh lime and torn mint if you like.

Image and recipe by: Alexandra Dudley.

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