Mint and Garlic Dhal

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Mint under my washing line.

Mint under my washing line.

  • 175g/ 6 oz yellow lentils.
  • 3 large garlic cloves, bashed up
  • 3 tbs coconut oil
  • 1 tsp ground cumin
  • Cayenne pepper to taste
  • salt and pepper
  • squeeze of lemon juice
  • a big handful of mint leaves.

Serves 3 – 4.

  1. Heat the oil in a saucepan and add the garlic and half the cumin.
  2. Stir about for 1 min then add the lentils.
  3. Stir well then add about 750ml/2 cups of water.
  4. Bring to the boil – hover about when it does get to the boil or the top of the cooker will become a serious mess.
  5. Reduce the heat, cover and put over a heat diffuser  or as low a heat as possible.
  6. Leave to cook for up to 3 hours, checking the water from time to time so it doesn’t burn.
  7. When nearly ready to serve, give a good stirring and add the rest of the cumin, the cayenne, the salt and pepper.
  8. Leave for a further 10 minutes whilst giving the mint a chopping.
  9. Check the seasoning, then add the chopped mint and serve.

The reason I give such a long cooking time is so the phytates in the lentils are destroyed.

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