An absolute knock out of a coconut and lentil combination.
Sometime you just want a simple but hearty meal and honestly this is perfect for that craving.
A jacket potato meal usually comes with a portion of baked beans for us, so I decided to change things up by switching it for this beautiful thick, lentil daal.
I’ve actually served this with fresh naan before and its honestly just as good.
Try this recipe the next time you want to add a little different flavour to your regular meal.
10 mins
40 mins
4
Ingredients
150g Split Yellow Moong
450ml Water
1 Tbsp Coconut Oil
1/2 Tsp Cumin Seeds
1 Tsp Ginger Paste
2 Green Chillies (opt)
1 Celery Stick
1/2 Tsp Asafoetida Powder
1/2 Tsp Turmeric Powder
1 Tsp Cumin/Coriander Powder
1 Tsp Garam Masala
3 Tbsp Passata
1 1/2 Tsp Himalayan Salt
1/2 Can Coconut Milk
Sprinkle of Fresh Coriander
Method
- Wash the moong lentils at least three times thoroughly.
- Place on the stove with the 450ml.
- Boil on medium heat until the water has cooked off and the lentils are cooked through, check by pinching between your fingers (alernatively you can cook the lentils in a pressure cooker for 3 whistles).
- Finely chop the celery and green chillies.
- In a pan heat the oil over a medium flame.
- Add in the cumin seeds.
- Once the seeds start to cook add in the asafoetida powder, the green chillies, ginger paste and celery.
- Saute for 2-3 mins.
- Add in the lentils as well as the remaining spices.
- Mix in the passata and stir well.
- After 2 mins add in the coconut milk and simmer for 10 mins.
- Sprinkle with fresh coriander.
Add this to your jacket potato.
