Creamy Green Lentil Coconut Curry, Served with Dabo | Fusion Recipe 🌱🇸🇸🇸🇩🇰🇪

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while maintaining flavor.

red lentils

🥗Healthier: green lentils

💰Cheaper: brown lentils

Green lentils are often cheaper and have a similar texture.

spinach

🥗Healthier: kale

💰Cheaper: swiss chard

Kale is nutrient-dense and often available year-round.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar can add acidity at a lower cost.

Soak the lentils for at least 2 hours and prep all the ingredients before cooking.

Heat some oil in a pan and add the onions, sautéing until they are translucent.

Before the onions start browning, add the tomatoes and sauté until they break down.

Add the soaked lentils to the pan and top with water.

Add garam masala and salt, then bring to a boil.

Move the lentil mixture to the back of the stove to start frying the dab.

Prep the dough for the dab, which has doubled in size and is ready to cook.

Lightly knead the dough to get rid of excess air and divide it into four parts.

Using the roll and cut method, cut the dough into pieces for frying.

Heat oil for frying the dough pieces.

Fry the dough pieces until both sides have a beautiful golden color.

Place the fried dough on a paper towel-lined plate or bowl to absorb excess oil.

Repeat frying until all dough pieces are cooked and set aside.

Check the lentils; if cooked, add veetta, garlic paste, and half a can of coconut milk.

Stir to combine and let it simmer on low for 10 minutes.

Adjust salt to taste and let it blend in for a minute or two.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary