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Coconut Daal – Allergy Mums

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Coconut Daal

I like Daal…seize a flatbread and dip away, or pour it over some rice.  Lentils are a type of nice, low-cost, sources of protein. Cooked slowly with a great deal of spices they make a terrific, simple supper.

Coconut Daal Allergy Mums

Coconut Daal

A stunning Daal when served over Rice or with Flatbreads

Prep Time 20 minutes

Prepare dinner Time 1 hr

Course Most important Course

Delicacies Indian

Components  

  • 1/4 Cup Vegan Margarine
  • 2 Tsp Black Mustard Seeds
  • 1 Onion – finely chopped
  • 1/2 Tsp Cumin Seeds
  • 3 Garlic cloves – crushed
  • 1 1/2 tsp Turmeric
  • 1 1/2 Tbsp Recent Ginger – grated
  • 1 Pink Chilli – chopped up Make it two if you need it spicier
  • 1 1/4 Cup Pink Lentils
  • 3 Cups Water
  • 1 Tsp Salt
  • 1/4 Cup Coconut Cream
  • 1 Cup Coconut milk

Directions 

  • Soften the vegan butter in a big pan, add the mustard and cumin seeds and canopy. After they begin to pop, add the onion, garlic and ginger. Prepare dinner till the onions are delicate.

  • Stir within the turmeric and chillies and stir

  • Add within the lentils and prepare dinner for a few minutes, stirring to cowl them within the spices and butter

  • Add within the water, coconut milk and coconut cream. Simmer for 40 minutes.

  • You may sprinkle with desiccated coconut should you like earlier than serving, or chopped coriander.

Key phrase curry,, daal, dairyfree, vegan

 

Should you like your Daal thicker – then scale back the water by 1/4 cup, or prepare dinner, cool and reheat for quarter-hour.

Check out our Naan recipe and Coconut Rice – each are nice with this.