Island Breadfruit & Lentil Coconut Dal – Authentic Tuvalu Recipe

Ingredients for Island Breadfruit & Lentil Coconut Dal (4 Servings)

• 1.25 lbs (or 2.5 cups) red lentils, prepped into bite-sized pieces
• 1.5 cups cubed breadfruit or Yukon potato, washed and trimmed
• 1 cup wilted greens
• 1 medium onion and 3 cloves garlic, finely minced with coconut milk
• 1.5 tbsp traditional Tuvalu seasoning (turmeric, ginger, garlic)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and coconut milk for 3–4 minutes until fragrant.
2. Stir in turmeric, ginger, garlic and toast for 45 seconds to release the essential oils of Tuvalu's kitchen.
3. Add red lentils and cubed breadfruit or Yukon potato, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in wilted greens, adjust seasoning, and ladle steaming hot into deep bowls.