Women's Health (UK) - - COOK­ING UP A CURE -

I grew up with a group of eight friends who all lived in the same vil­lage as me. We’re still close, de­spite liv­ing in dif­fer­ent coun­tries. So­phie Van Dijk is one of the group and a huge foodie, like me, and I’m ex­cited to share her gor­geous dhal recipe here. The beet­root gives it a won­der­ful pink­ish-red colour, but also brings a slight sweet­ness to the dish. IN­GRE­DI­ENTS 400ml full-fat co­conut milk • 1 tbsp co­conut oil • 1 heaped tsp cumin seeds • 200g un­cooked red lentils, rinsed • 1 tsp ground turmeric • 1 heaped tsp garam masala • 1 heaped tsp ground co­rian­der • ½ tsp chilli pow­der or cayenne pep­per • 500g cooked whole beet­root, peeled

To serve (op­tional): boiled rice • nat­u­ral yo­ghurt • fresh co­rian­der, chopped

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