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.

Photo by joannatkaczuk/iStock / Getty Images

INGREDIENTS

 
  • 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