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MONIKA MULARCZYK
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Main Course  /  April 7, 2020

DHAL WITH COCONUT TOPPING

Very simple to make dhal with simple topping will make your dinner delicious. The coconut topping is a good contrast to very mild and soft lentils and makes this dish a bit more interesting.

INGREDIENTS:

2 white onions, finely chopped,

3 garlic cloves, minced

2cm fresh ginger, chopped

1/2 tsp chilli flakes

1 tsp cumin seeds

1 tsp groung coriander

2 tsp groung turmeric

250 g red lentils, washed

750 ml vegetable stock

60 g fresh spinach

For the toppings:

50 g desiccated coconut

1/2 tsp cumin seeds

1/2 tsp coriander

1/2 tsp mustard seeds

PREPARATION:

  1. First add the onions and garlic to a big pan with a splash of water or oil if you like. Saute the onions for abou 3 minutes until will get translucent.
  2. Then add ginger and the rest of the spices and stir well.
  3. Add lentils and pour in the stock. Bring to the boil, them lower the heat and simmer for about 20 minutes.
  4. At the end add spinach and continue to cook for another 2 minutes.
  5. To make a topping dry-roast coconut with the spices in a dry non-stick pan on a low heat. When the coconut is golden brown it is ready. Transfer the mixture to a bowl.
  6. Serve dhal with naan or flatbread, top up with coconut mixture, add some lemon wedges and enjoy!

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  • CONSULTATION
  • YOU TUBE
  • RECIPES
    • Breakfast
    • Main course
    • Salads & dressings
    • Sides
    • Desserts
    • Hot & cold beverages
  • BLOG
    • Nutritionist Notebook
    • Beauty
    • Zero Waste
  • YOGA
  • ABOUT
  • SHOP

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