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

• 12 cashews

• 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

1. Heat the oil in a pressure cooker. Fry the cashews in the hot oil until golden brown; remove from oil and set aside.

2. Cook the garlic, cumin seed, mustard seed, peppercorns in the hot oil for 2 minutes.

3. Stir the lentils into the mixture and cook another 2 minutes. Add 1/2 cup coconut, turmeric, salt and water; stir.

4. Close the lid of the pressure cooker and bring to 15 pounds of pressure; cook about 35 minutes.

5. Relieve the pressure from the cooker. Stir the cashews into the mixture.

6. Garnish with microgreens and serve with rice or breads.

Remind: keep the left over dal curry in freezer, microwave 3 mins for serving.