Cardamom & Lentil Porridge

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Cardamom & Lentil Porridge

Serves 4

1 cup mung dhall – soaked overnight 5 cups water

10 cardamom pods – remove hull

2 Tbs grated coconut (desiccated coconut)

1 cup full cream coconut milk

1 Tbs coconut oil/ghee/vegetable oil

3 Tbs raw cashews – split in half

3 Tbs raisins

2 Tbs honey

Drain the soaked mung dhal and place into a heavy bottomed pot and cover with the water.

Bring to the boil and then simmer for 15 minutes.

In the meantime grind the cardamom and mix into the lentils with the coconut and coconut milk after the 15 minutes cooking time.

Simmer for another 15 minutes while stirring frequently. The consistency should be thick when done.

Heat a pan with the coconut oil and brown the cashews with the raisins.

Then add to the lentils with the honey and stir. Serve warm.

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