Coconut Dhal With Cardamom & Saffron Rice 🔥🔥

Coconut Dhal with Cardamom & Saffron Rice 🔥🔥
Sides – sautéed red cabbage & kale, pan fried mushrooms & tomatoes and rustic potato rounds.
I have been craving curry recently, I can’t seem to get enough of it. Dhal has always been one of my favourites, it’s so comforting and healthy, making it a staple in my house! 💗

Coconut Dhal-
Ingredients (serves 2)
1 cup red lentils
2 1/2 cups water
1/2 can full fat coconut milk
1/2 tsp tumeric
1 tsp cumin
1/4 tsp asafoetida
1 tsp coriander powder
1 tsp fresh ginger (finely chopped)
2 green chillis (finely chopped) or replace with 1 green chilli for a milder version
1 tsp chilli powder (optional)
1 tbsp oil
Finely chopped coriander for garnish

Heat oil in a pan and add in ginger. Sauté for 2 minutes, then add in finely chopped chilli and cook on medium heat for a further 2 minutes.
Meanwhile, wash lentils thoroughly.
Add the washed lentils to the pan, along with the 2 1/2 cups water and bring to the boil. Place lid on and cook for around 15 minutes, or until the lentils become soft and light in colour.
Add in the coconut milk and spices, stir thoroughly and simmer on low heat for a further 10 minutes.

Cardamom & Saffron Rice-
Ingredients (serves 2)
120g basmati rice
2 cups water + 1 egg cup boiled water
2 cardamom pods
1/2 tsp saffron
1/2 cup garden peas (optional)

Add the rice to a pan along with water, cardamom pods and bring to boil.
Cover and simmer for around 10 minutes.
Meanwhile, place the saffron in an egg cup and pour on boiling water. Set aside.
After around 10 minutes, stir in the saffron water (don’t over-stir) and add in peas. Simmer for a further 1-2 minutes.

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