Detox Dhal
Author: Elizabeth Peyton-Jones
Recipe type: Main Meals
This enticing coconut hal can be served as a main dish or as an accompaniment to fish or baked potatoes. The spices are understood to aid digestion and also have anti-inflammatory properties whilst the yellow split peas are full of soluble fiber and can often help to reduce bad cholesterol.
Ingredients
Serves 2
- 200g yellow split peas
- ½ tsp. ground cumin
- ½ tsp. turmeric
- 1 can (400ml) coconut milk
- 500mls water
- 2 medium hot chilies, de-seeded and chopped
- ½ tsp. coconut oil/ coconut butter
- 1 heaped tsp. black onion seeds
- 1 heaped tsp. nigella seeds
- 6 curry leaves
- 3 shallots, peeled and finely chopped
- 3 garlic cloves, peeled and chopped
- 2 tomatoes, peeled and cut into eights
- 2 tbsp. fresh coriander, chopped
Instructions
- Rinse the split peas in a sieve under a cold tap and drain well.
- Place them in a saucepan and add the cumin, turmeric, coconut milk and 500ml water.
- Bring to the boil, put the lid on the pan with a little gap for the steam to escape and simmer for 30-40 minutes, stirring occasionally.
- Add the chilies and if the dhal seems overly thick add some water (up to another 200ml).
- Simmer on a low heat for another 15 minutes.
- Meanwhile, heat the coconut oil/butter in a frying pan over a medium heat and brown the onion seeds and curry leaves.
- Add the shallots and garlic together with 4-6 tbsp. water.
- Steam fry until they start to colour, stirring frequently.
- Add the tomatoes and cook until soft but not collapsed (they need to hold their shape).
- Add the tomato mixture to the split peas and sprinkle on fresh coriander and serve at once.
For more amazing recipes and healthy youthing body tips, check this out …
