Swede and Coconut Dahl
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Swede and Coconut Dahl
Recipe By Sarah Todd
Ingredients
2 tbsp coconut oil
2 tsp Pattu cumin seeds
1 finely diced onion
6 garlic cloves, peeled and chopped
1 tbsp freshly grated ginger
1 cup swede, finely diced
sea salt and freshly ground pepper
2 bay leaves
1 whole red chilli
1 tsp Pattu ground coriander
1 cup yellow split peas, rinsed
1 can coconut milk
3 cups of water
1 lime or lemon, zest and juice
to serve
½ cup desiccated coconut
¼ cup almonds, toasted
fresh coriander
naan
Method
In a large pot, add coconut oil and bring to a medium heat and temper the cumin seeds, add onion, garlic and ginger and sauté until caramelised, 6 minutes. Season. Sizzle till just softened and starting to colour.
Add the bay, chilli, coriander, lentils, coconut milk and water. Pop a lid on. Simmer for 45 mins or till all the liquid is absorbed into the lentils. Give the mix a good whisk every 10 mins or so. Add your diced swede. Trickle in a little more water as and when needed.
Finish with a hit of lime/lemon zest, a squeeze of juice, toasted coconut and/or almonds and fresh coriander.
