Dahl

Rich in turmeric, garlic, protein, low in fat, high in energy

INGREDIENTS

1 Cup of Mung Beans (soaked for 1 hour) ‣ 1 Cup of Red Lentils
1 Tablespoon Coconut Oil or Ghee
1/4 Onion, thinly sliced
4-6 Cloves of Garlic, thinly sliced
1/2 inch Ginger Root, finely grated
1/2 Tomato, finely chopped
1 Teaspoon Chilli Powder
1 Teaspoon Turmeric
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1 Teaspoon Pink Himalayan Salt
1 Handful of Chopped Coriander

METHOD

In a large saucepan containing 3 litres of water add all the ingredients on a high heat until boiling. Turn down the heat , cover with a lid and cook for about 90 minutes until the lentils are soft and not separate from the other ingredients.

Remove the lid, add the coriander and cook for a further 30 mins until most of the water has evaporated leaving a thicker consistency.

Serve with basmati rice or buttered naan bread