Indian Dahl and Zero waste Pakoras

1 hr

4 servings

Indian Dahl and Zero waste Pakoras


Knife, chopping board, grater, saucepan with lid, roasting pan



  • Chop onion, fry on medium heat with cumin seeds and coconut/ olive oil until soft, browned and caramelized.

  • In a separate pan add the lentils with 1 ltr boiling water, and adding turmeric and coconut milk. Simmer for 20 mins, (saving a small amount of coconut milk to drizzle over the dish once cooked) .Add more liquid if drying out or sticking to the bottom of the pan.

  • Season with salt and add half a tsp black pepper, which enhances the benefits of curcumin, which is the active ingredient found in turmeric.


  • grate the cabbage, zucchini cauliflower and carrot. Sprinkle with a little salt and squeeze out the juice into a small bowl.

  • Mix the flour, baking powder and spices in a large bowl and stir in the veg.

  • Now add the olive oil and water (including the juice extracted from veg). 

  • Place 8 - 10 desert spoon size balls onto baking tray and cook in preheated oven 220/450 for 15 - 20 mins or until crispy.

Delicious served with lemon and yogurt



  • 1 onion

  • 3 tsp cumin

  • 2 tsp turmeric powder

  • 200g red lentils

  • 400ml can of coconut milk

  • 1 tsp Veg stock


  • Both or either: Cabbage/ Cauliflower

  • Both or either: Carrot/ Courgette

  • 2 cups gram flour (chickpea flour) or plain flour

  • 1/2 tsp baking powder

  • 1 tsp garam masala

  • 1tsp cardamon

  • 1 tbsp cumin

  • 1 cup olive oil

  • 1 cup water/ veg juice

  • 1/2tsp each of salt and pepper

To serve:

  • Yoghurt

  • Fresh Coriander

  • Lemon