fbpx

Gut-Friendly Recipe: Coconut and Coriander Dahl With Chickpea Pancake

With coriander’s anti-microbial properties and turmeric’s anti-inflammatory properties, this recipe is ideal for supporting gut health, as many poorly guts have imbalanced gut flora and are inflamed. It’s gluten-free and dairy-free too.

SERVES:2-3

Ingredients

  • 150g red split lentils
  • 250ml chicken or vegetable stock
  • 1-2 tsp ground turmeric
  • 1 tbsp coconut oil
  • 1 red onion, diced
  • 2 tsp cumin seeds
  • 150ml coconut milk
  • handful coriander leaves
  • 1 tomato, diced
  • 100g baby spinach leaves
  • 150g gram flour (chickpea flour)
  • 1 egg
  • 200ml water

Method

To make the dahl, rinse the lentils. Heat the stock and turmeric in a pan until boiling. Add the lentils, season with sea salt or pink Himalayan salt, and bring to the boil. Reduce the heat and simmer on a very low heat for 15-20 minutes or until lentils are tender. Add a little water if it gets too dry.

Melt some coconut oil in a pan and saute the onion and cumin seeds for 3-4 minutes. Add the cooked lentils, coconut milk, coriander and tomato and cook for a further 2 minutes. Stir in the spinach and allow to wilt. Keep warm.

Meanwhile make the pancakes. Sieve the flour into a bowl. Add the egg and stir in enough water to make a smooth batter. You may find using an electric whisk helps to remove lumps.

Heat coconut oil in a frying pan. Add a spoonful on batter and cook until the edges are golden. Flip over and cook for another minute. Keep warm whilst you cook the rest of the pancakes.

Show Buttons
Hide Buttons