Cardamom & Coconut Dal

Ingredients:

• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 2 black cardamom pods
• Seeds from 7 green cardamom pods
• 2 tsp fennel seeds
• 2 onions, finely chopped
• 5 garlic cloves, peeled and crushed
• 1 heaped tsp turmeric
• 500g red lentils
• 50g desiccated coconut
• 400ml organic coconut milk
• 50g coconut oil
• Pink salt and black pepper, to taste

Method: 

1. Heat a large frying pan over medium-high heat and add the cumin, coriander, black cardamom, green cardamom seeds and fennel seeds and dry-toast for about 2 minutes, taking care to not let them burn.
2. Set aside the black cardamom pods, then crush the remaining toasted spices using a pestle and mortar.
3. Return the crushed spices to the pan, then add the oil and the onions and fry for 6-8 minutes until brown and fragrant. Add the garlic and turmeric, frying for another 2 minutes.
4. Add the lentils and desiccated coconut to the pan and stir well, ensuring they are coated in the onion mixture, then cook for 2-3 minutes before adding the coconut milk and black cardamom pods.
5. Add enough water to the pan to completely cover the lentils, then season well with salt and pepper.
6. Bring to a boil, then cover the pan with a lid, reduce the heat low and simmer for about 45 minutes, stirring occasionally to prevent sticking. Remove the lid if the dal looks too watery.
7. Once cooked, stir in the coconut oil and fried onion mixture.