Need a hearty, satisfying dish that will keep you feeling content, won’t pack on the pounds, and is easy to prepare?
Consider a tantalizing Indian-inspired meal that also happens to be gluten-free.
TV host and author Alamelu Vairavan teamed up with dietician Margaret Pfeiffer for her latest cookbook, “Indian Inspired Gluten-Free Cooking,” which features plenty of flavorful ways to spice up your diet. Her recipe for lentil crumble with coconut will instantly make your mouth water, thanks to its generous serving of split peas, freshly grated coconut for a hint of creaminess, fennel seeds to keep you feeling full, as well as cayenne and red chili peppers to heat things up.
“This delicious, textured side dish made with split peas is rich in heart-healthy soluble fiber,” says Vairavan.
Pair the lentil crumble with any meal of choice as a side or savor alone.
Healthy and delicious? Sounds like a winning combo to us.
Lentil Crumble with Coconut Recipe
- 1/2 cup yellow or green split peas
- 2 whole dried red chili peppers (more or less to taste)
- 1½ tsp. cumin seeds (divided)
- 1 tsp. fennel seeds
- 1/4 cup warm water
- 3 Tbsp. oil
- 1 tsp. black mustard seeds
- 1 cup chopped onion
- 1/2 tsp. ground turmeric
- 1/4 tsp. cayenne pepper (more or less to taste)
- 1/2 tsp. salt (more or less to taste)
- 2 Tbsp. chopped cilantro
- 2 Tbsp. grated fresh coconut or unsweetened shredded dried coconut
- Place split peas in a bowl and cover with hot water. Let soak for 30 minutes.
- Drain peas and place in a blender or food processor with red chili peppers, 1 teaspoon cumin seeds, fennel seeds, and ¼ cup warm water. Blend or process until the texture of coarse cornmeal.
- Pour mixture into a microwave-safe dish, cover with a small plate, and microwave on high for 3 minutes. Mixture will feel somewhat firm. Cool for 5 minutes. Break into small pieces with fork. Reserve.
- Heat oil in a skillet over medium-high heat (the oil should be hot but not smoking). Add black mustard seeds and remaining ½ teaspoon cumin seeds and stir until mustard seeds start to pop and cumin seeds change color from light brown to semi-dark brown.
- Add onion and cook for 30 seconds while stirring.
- Add reserved crumbled split pea mixture, turmeric, cayenne pepper, and salt. Continue to cook over medium-low heat for 2 to 4 minutes, while stirring, until the split peas become golden and grainy in texture.
- Add cilantro and coconut, stir, and serve.