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Coconut Rice with Sweet Potato and Black Lentils
FOOD TO GLOW19Ingredients
45Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 2 tsp. coconut oil
- 1/2 tsp. black mustard seeds
- 1 tsp. cumin seeds
- 1/2 tsp. salt
- 1 Tbsp. urad dal (–a type of Asian black bean available in Asian stores and larger supermarkets, usually split, I use TRS’s “Urad Dal Chilka)
- 1 handful raw cashew nuts (or peanuts)
- 4 red chillies (small dried, or to taste)
- 1 tsp. ginger (freshly grated, or frozen grated)
- 3 fresh curry leaves (or dried, – optional)
- 200 grams basmati rice (cooked, I use a pouch of Tilda brand brown basmati)
- 150 grams green lentils (or cooked brown, I often use a pouch of Merchant Gourmet brand)
- 1 sweet potato (small, peeled, about 175g)
- 100 grams flaked coconut (or desiccated)
- onions (Turmeric)
- 1 brown onion (or red, finely chopped or sliced)
- 1 tsp. coconut oil
- 1 knob butter
- 1/2 tsp. ground turmeric
- 1 pinch salt (and sugar)
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