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Pigeon Pea Dal with Crunchy Cumin Lentils

This modern take on a traditional Indian dish will please the masses and serve up a big bowl of nourishment.

Pigeon Pea Dal with Crunchy Cumin Lentils

Serves 4

1 cup split pigeon peas or toor dal, soaked for 12 hours, drained and rinsed
1 cup coconut cream
1 tbsp coconut oil
1 large onion, chopped
1 tsp ground cumin
1 tsp turmeric powder
2 cloves garlic, peeled and chopped
Coconut yoghurt
Coriander leaves, chopped
Roti flat breads, to serve

Crunchy Cumin Lentils
½ cup puy lentils, soaked for 12 hours, drained and rinsed
½ tsp cumin
1 tsp coconut oil

Tip pigeon peas into a large saucepan and add 2 cups water. Bring to a boil, and then simmer for 25-30 minutes until the peas are very soft. Drain.

Use a potato masher to break up some of the peas – the mixture should be a mixture of whole peas and creamy mashed peas. Add the coconut cream and ½ teaspoon salt.

While the peas are cooking, sauté the onion in the coconut oil over a moderate heat until golden, about 10 minutes.

Stir through the spices and chopped garlic and sauté for 2 minutes.

Fold the sautéed onions through the dal, bring to a simmer and cook for a further 5 minutes.

To make the Crunchy Cumin Lentils, place lentils in a saucepan with 1 cup water, bring to a boil and simmer for 20 minutes until soft. Drain thoroughly. Pour lentils onto a large baking tray, add ¼ teaspoon salt, cumin and coconut oil. Toss to combine, then spread out into a single layer. Roast at 200˚C for 20 minutes until the lentils are crispy. These also make a great protein-rich snack and can be sprinkled over salads.

When the dal is ready spoon into bowls and top with a dollop of coconut yoghurt a sprinkling of crunchy lentils and chopped coriander. Serve with warm roti on the side

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