Black rice, black bean, black quinoa, black wild rice,anything black is new trend in nutrition. They are rich in anthocyanins,a powerful antioxidant that boosts memory and fights cancer.
Black Beluga Lentils is my new favorite.
It's less starchy and rich in protein and fiber. I love to cook it with fresh spices and coconut milk.
Ingredients to prep:
1.25 cup black Beluga Lentils,
Cumin
Black Cumin,
Dried Red Chillies,
Coconut milk
Fresh ginger root
Cinnamon
Fresh Cilantro
Soak lentils overnight. Wash them two to three times before cooking them.
1.25 cups lentils will serve 5-6 people.
You can either pressure cook them or cook them on stovetop with water. A quick tip for cooking the lentils is to add a tsp oil to the water in which they are being cooked. This speeds up the cooking process and makes the lentils softer but not mushy.
In a pan, splutter 1.5 tsp cumin, 1/4 tsp black cumin, 4-5 broken dried red chillies , then add 1 tbsp ginger grated, 1/2 tsp cinnamon powder or 1/4 inch cinnamon stick.
Add cooked black lentils with the broth to the spices. Add salt and boil the cooked lentils for about 5 mins until the lentils blend with spices.
Simmer for 15 mins after mixing 1/3 cup coconut milk. Garnish with freshly chopped cilantro.
Serve with rice or Naan bread.
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