Sabinas Spicy Coconut Daal
This recipe was shared with me by my friend and fellow yoga teacher Sabina it is absolutely delicious and as well as being Ayurvedic it has a spicy Thai flavour. Go easy on the chilli if you have a pitta dosha imbalance.
2 fresh lemon grass stalks
olive oil for cooking
1 large red onion finely chopped
2 garlic cloves finely chopped
1 green chilli finely chopped
100g red lentils
200 ml coconut milk
400ml vegetable stock
small bunch of fresh coriander
1 red chill (avoid if you are pitta dosha)
1 lime cut into wedges for serving
sea salt and black pepper
PREPARATION - Serves 3-4 portions
Start by bashing the lemon grass using a rolling pin or similar allowing the fresh oils to seep out.
Heat a little olive oil in large pan add the onion, garlic, chilli and lemon grass and cook for 4-5 minutes or until the onion is softened. Add the lentils and coconut milk and simmer for 3-4 minutes.
Start adding the veg stock little by little and keep adding the stock until the lentils are softened and breaking down which takes 20-25 minutes. Season with salt and pepper and service with lime wedges on the side, add fresh coriander and lime juice if you like.
Easy to freeze and will keep in the fridge for 3-4 days
Serve with quinoa or rice