Co­conut DHAL

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

METHOD

1. Shake the tin of co­conut milk and open – you’ll need it primed and ready to go. Melt the co­conut oil in a large saucepan over a medium heat.

Add the cumin seeds and fry gen­tly for 15-20 secs, un­til fra­grant. Then add the co­conut milk im­me­di­ately to pre­vent the seeds from burn­ing.

2. Add the lentils and spices to the pan and stir to­gether. Half-fill the co­conut milk tin with wa­ter, swish around and add to the pan. Bring to the boil and sim­mer for 15 mins, un­til the lentils are ten­der, al­most mushy and only just hold­ing their shape.

3. Mean­while, grate the beet­root coarsely. Once the lentils are cooked, stir in the beet­root. This dhal is gor­geous served with rice, a dol­lop of nat­u­ral yo­ghurt and some fresh co­rian­der.

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