Chef Kate Attlee’s Signature Sabzi Dahl Recipe!

As part of our collaboration with chef Kate Attlee and her Truro-based deli Sabzi, we’re bringing you three delicious recipes to recreate at home! This is their take on a beautifully authentic dahl absolutely packed with flavour!

For this recipe you will need the following – all available at Abbotts Catering Supplies and Abbotts Event Hire, by the way!

  • 1 Heavy Saucepan
  • 1 Mixing Bowl
  • 1 Chopping Board
  • Measuring Cylinders
  • Knife Set
  • Beautiful Crockery!

Follow along using the recipe below, or watch and learn from Kate herself by watching this video!


  • Rapeseed Oil
  • 1 Onion (chopped)
  • 1 Garlic Clove (chopped)
  • 1 Chilli Pepper (diced)
  • 2 Tablespoons of Mango Chutney
  • 2 Tablespoons of Tomato Purée
  • 250ml Lime Juice
  • 2 Cups of Red Lentils
  • 400g Chopped Tomatoes
  • 500ml Water
  • 3 Tablespoons Coconut Milk
  • Coriander Leaves (chopped)
  • Seasoning Collection – Salt, Turmeric, Garam Masala, Ground Coriander, Ginger


  1. Gently heat up rapeseed oil in heavy-bottomed pan, to avoid any ingredients from sticking to the utensil.
  2. Add chopped onion and allow to simmer, add a sprinkle of salt to gently sweat the onions down.
  3. Once cooked until soft, add garlic, chilli and ginger – allow to cook well.
  4. Season with turmeric, garam masala and coriander until well coated. To capture the real Sabzi flavour, their unique Dahl mix is available for purchase from the deli.
  5. Add mango chutney and tomato purée, thickening the mixture.
  6. Add the lime juice, allowing the spices to cook down until thick again, regularly stirring. Add water to prevent ingredients sticking to the pan if required.
  7. Add all the red lentils, mixing thoroughly to ensure an even spread.
  8. Add the chopped tomatoes and an equal quantity of water, again mixing thoroughly to distribute the lentils.
  9. Bring to the boil, then drop the heat down to simmer for an hour.
  10. Add 2 tablespoons of coconut milk and half of the coriander leaves, mixing thoroughly.
  11. Present with the remaining coconut milk and coriander leaves atop the dahl, on beautiful crockery of course!

And voilá! The rich flavours of this Indian dahl combine many complimentary spices with the robust lentils to create something that is both filling and a real treat for your tastebuds.

The gorgeous orange colour of the spices and tomatoes means this dish is also a real showstopper when entertaining! Couple with a flourish of coconut milk, coriander leaves and serve in a scene-stealing pasta bowl to give even Kate herself some competition!

Enjoy the dish, and be sure to check out our other recipes for a traditional tabbouleh and rustic roasted squash!