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
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
1 tbsp cumin
1 cup olive oil
1 cup water/ veg juice
1/2tsp each of salt and pepper