Put the coconut in a small frying pan and place over a medium heat. Cook for 2-3 minutes or until the coconut gets toasty and lightly golden. Immediately remove from the heat and transfer to a small plate.
Heat the rapeseed oil in a large pan. Add the onion and carrots and cook for 5 minutes until soft. Add the garlic and cook for a further minute, then add the butternut, ginger, bay leaves and dried spices, stirring everything together.
Add the coconut milk along with the lentils and 575ml water. Stir, bring to the boil, then reduce the heat and leave to simmer for 15 minutes until the lentils and butternut are tender. Add a splash more water if it starts to get too thick.
Blitz the dahl with a hand blender to the desired consistency for baby or toddler. Serve with rice and green beans, adding coriander and desiccated coconut for the grown-ups.
7 months – 40g boiled rice + 90g dahl – 176kcal
10 months – 40g boiled rice + 150g dahl – 257kcal
12-36 months – 80g boiled rice + 120g dahl – 270kcal
Adult – 180g boiled rice + 225g dahl and serving suggestions as per recipe – 567kcal
Please note, the below nutritional details are for 1 adult portion.