Emily recently visited Sri Lanka on an Ayurvedic yoga retreat and since she’s been back, she’s been filling our staff kitchen with delicious smells of mouthwatering spices! Here, she shares what we hope is the first of many of the recipes she collected on her trip.
1 cup red lentils
2 cups water
3 tbsp coconut milk
1 tbsp coconut oil
1 tsp cinnamon
1 tsp curry powder
1 tsp turmeric
1 tsp chilli
1 tsp salt
2 curry leaves
A few pandan leaves (often found in Asian supermarkets, possibly in the frozen section)
- Cook red lentils in water with salt and turmeric
- Add thin coconut milk near the end when they get a bit mushy
- Heat coconut oil in a pan and fry the remaining ingredients and then pour over the dhal mixture
- Serve hot with coconut rice or roti. Enjoy!
Emily is a Wild Oats advisor and is currently studying nutrition.