Simple lentil and coconut pudding

Simple lentil and coconut pudding

By
From
Eat Right For Your Body Type
Serves
6
Photographer
Lisa Linder

This is a great winter dessert for kapha as it is dairy-free and wheat-free. Lentil desserts are much loved in India and take many forms, all humble and simple which is the best way to eat according to Ayurveda. This is a typical no-frills dessert that is normally served in very small portions and is enough to satisfy a craving for sugar. Jaggery has different levels of sweetness and complexity, so add 70 g at first, then once cooked, taste and add more if necessary. This dessert is equally good for pitta and vata imbalances.

Ingredients

Quantity Ingredient
120g yellow mung lentils
1 teaspoon ghee
50g cashew nuts
250ml creamy coconut milk
1 tablespoon rice flour
70-80g jaggery, or to taste
or 3-4 tablespoons raw cane sugar, or to taste
1/4 teaspoon green cardamom powder
2 tablespoons desiccated or flaked coconut, plus extra to decorate

Method

  1. Dry roast the lentils in a frying pan for 2–3 minutes or until lightly roasted. Cool, wash well in water and place in a saucepan. Add enough water to come 5 cm above the lentils and cook for 18 minutes or until just soft. Drain off the water.
  2. Meanwhile, heat the ghee in a small saucepan and lightly fry the cashew nuts until just golden. Add the remaining ingredients and the drained lentils to the saucepan and cook over a moderate heat for 6–8 minutes or until the whole mixture comes together into a porridge consistency. Serve hot or warm, sprinkled with a little desiccated or flaked coconut.
Tags:
health
diet
ayurvedic
ayurveda
weightloss
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