Lemongrass and Ginger Daal
Servings: 6
Ingredients:
• 2 cups Yupik Organic Split Red Lentils, cooked and drained
• ¼ cup Yupik Organic Roasted Unsalted Cashews
• ¼ cup Yupik Organic Shelled European Pumpkin Seeds
• 1 tsp lemongrass, tenderized and diced
• 1 tsp fresh ginger, finely diced
• 1 medium red onion, coarsely chopped
• 1 ½ tbsp garam masala
• 200 ml coconut milk
• 1 tbsp extra-virgin olive oil
• Himalayan sea salt, to taste
Method:
1. In a saucepan, lightly fry the lemongrass, red onion, ginger and garam masala. Deglaze with the coconut milk and add the cooked lentils. Simmer for 10 minutes.
2. Pour the mixture into a blender and process until glossy and smooth. Let cool completely overnight to allow flavors to develop.
3. Ladle into a serving bowl and top with cashews and pumpkin seeds.