Dal curry with microgreen salad
So simple and easy! Keep small amount into the separated boxes in the freezer, microwave 3 mins ready for serving.
Ingredients Serves: 6
1/4 cup cooking oil
1 teaspoon cumin seed
1 teaspoon mustard seed
10 black peppercorns
1 garlic, finely diced (Closed loop farm)
1 cup split yellow lentils (moong dal)
1/2 cup grated coconut
1/2 teaspoon ground turmeric
1 pinch salt, to taste
3 1/2 cups (500ml) water
Microgreens (Closed loop farm)
Preparation:10min › Cook:40min › Ready in:50min
Heat the oil in a pressure cooker. Fry the cashews in the hot oil until golden brown; remove from oil and set aside.
Cook the garlic, cumin seed, mustard seed, peppercorns in the hot oil for 2 minutes.
Stir the lentils into the mixture and cook another 2 minutes. Add 1/2 cup coconut, turmeric, salt and water; stir.
Close the lid of the pressure cooker and bring to 15 pounds of pressure; cook about 35 minutes.
Relieve the pressure from the cooker. Stir the cashews into the mixture.
Garnish with microgreens and serve with rice or breads.
Remind: keep the left over dal curry in freezer, microwave 3 mins for serving.