To toast fresh coconut flakes, spread on baking sheet and bake at 400 for about 2-3 minutes. This can be done while dal simmers.
Heat coconut oil in a large pot over medium-high heat.
Add cayenne, cumin and turmeric - stir until fragrant - about 1 minute.
Add onion, garlic and ginger - cook until softened - about 3 minutes.
Add apple and lentils - stir to coat.
Add coconut milk, vegetable broth and 1 cup water - bring to a boil.
Reduce heat and simmer, stirring occasionally, until lentils are soft and dal has thickened - about 20 to 25 minutes.
Add lime juice and season with salt and pepper.
Remove from heat,
Serve topped with yogurt, cilantro leaves and coconut flakes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (427g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 156 (60%)|
|Amt Per Serving||% DV|
|Total Fat 17.3g||23 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0.1mg||0 %|
|Sodium 557.7mg||19 %|
|Potassium 266.7mg||7 %|
|Total Carbohydrate 28.4g||8 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 24.8g|
|Protein 1.6g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 258
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