Breakfast lentil dal??? 🙂 Yep! Apparently it’s quite a fave over in India, and with my gluten-free, yeast-free, everything-else-free breakfast options becoming more and more limited, I thought I’d see if I could knock together something lentilly and breakfast-friendly. Which means not too savoury, and maybe a little bit sweet.
And it’s a cracker… 🙂
Breakfast lentil dal
100g red lentils, rinsed
Enough water to cook them down into a mush
2 cardomom pods
2 tsp ground coriander
1 tsp ground cumin
50g creamed coconut
Fry your spices for a minute in a little flavourless oil or butter. Add your lentils, cardamoms and about 3 times as much water by volume. Simmer for about 20 minutes, adding water when necessary, until the lentils have no ‘bite’ left. Stir in your creamed coconut, or coconut milk and shazam! Gluten free lentil dal you can eat for breakfast. Or at least I can. 😉