Coconut Prawn Dal

It’s creamy. It’s healthy. It’s quick. It’s yummy! What more can one ask for when it comes to a wholesome dal preparation! The coconut prawn dal is one of the easiest preparations I’ve tried in recent times. Inspired by the liberal use of coconut milk in cuisines from Goa and Kerala, the coconut prawn dal is one among the several dal preparations that came out of the kitchen during the lockdown. It was a necessity.

Life has returned to a semblance of normal – as we know it – for a week now. Shops have been able to restock and reopen, access to services is easier, office goers are whizzing to work and traffic jams are a norm again. There is the underlying unease of being a victim to coronavirus but as several famous people have said “the show must go on” and it will, because we need to contend with not just a virus but the economy that has spiralled down and how!

coconutprawndal, dalsoup, fromthecornertable, traveltuckintalk, dalrecipe, copyrightimage

If dal is your weak spot, then try these recipes
Aam Dal | Red Lentil & Raw Mango Soup
Savoury Mixed Lentil Crepes
Harepyaaz ki Lehsuni Khichdi | Spring Onion & Garlic Khichdi

Coming back to the topic of ‘coconut prawn dal‘ – I can continue to philosophise but there’s always more time for that – the first attempt at this dal came from an inspired putting together of the ‘only things left in the kitchen’ situation. So, you’ll find a mix of toor dal (arhar, split pigeon peas), yellow moong dal (split and dehusked mung beans), tinned coconut milk – because where do I get fresh coconut milk from! – and a pack of frozen prawns. Throw in a bit of ginger, some green chillies and you’ve got yourself a bowl of golden creamy goodness that can be eaten with steamed rice, roti or a bread of your choice (I’d suggest a dense, hearty variety).

Also, here are some tips that might make daily cooking a tad bit easier and quicker
– the longer dal is soaked, the easier it cooks
– save time by cooking the dal in a pressure cooker
– boil dal, cool, store in airtight containers tucked in the refrigerator; make sure to bring to room temperature before cooking
– fresh ginger is brilliant but frozen dollops of ginger paste make life easier

Do let me know if you try this recipe; I’ve shared a quick video tutorial for reference on my Instagram account (click here); you can follow the blog on Facebook (click here) & Pinterest (click here) too. For regular updates on recipes and more, subscribe to the newsletter.

Coconut Prawn Dal
Prep Time
20 mins
Cook Time
10 mins

Toor & yellow moong dal cooked with coconut milk & prawns

Course: Main Course, Non-vegetarian
Cuisine: Indian
Keyword: arhar, coconut milk, dal, easy, non-vegetarian, prawns, protein, quick, split pigeon peas, tuur dal, yellow moong
Servings: 4 people
To cook
  • 40 grams Toor dal (arhar | split pigeon peas)
  • 40 grams Yellow moong dal (split and dehusked mung beans)
  • 250 grams Prawns
  • 100 ml Coconut milk
  • 300 ml Water
  • 3 tablespoon Coconut oil
  • 1 medium Onion (finely chopped)
  • 2 Green chillies (chopped)
  • 1 tablespoon Ginger paste
  • 1/2 teaspoon Turmeric powder
  • Salt (to taste)
  • 1/4 teaspoon White pepper powder
To garnish
  • 1/2 teaspoon Dessicated coconut
  • 1 Green chillie
  1. Wash and soak both dals for 30 minutes (minimum).

  2. Clean, wash, coat the prawns in salt & turmeric powder; set aside.
  3. Boil the dal mixture in 300ml water.

  4. Heat coconut oil in a pan.
  5. Add chopped onion and stir fry till translucent.
  6. Add the prawns to the mix and stir fry for a minute, just until they are cooked.
  7. Add the ginger paste and chopped green chillies; stir fry till you get the whiff of ginger fragrance.
  8. Pour in the cooked dal and coconut milk. Add salt (as per taste) and white pepper powder.

  9. Mix well and simmer for 4-5 minutes.
  10. Garnish with a sprinkle of chopped green chillies and desiccated coconut.
  11. Serve hot with rice, roti or bread of choice.