175 gr green lentils, boiled in a big deep pan for about 30 minutes in salted water until almost tender
1 or 2 green bananas, peeled and laminated
1 green pepper, chopped into small cubes
100 gr grated or desiccated coconut
1 teaspoon of mustard seeds
½ teaspoon of ground turmeric
½ teaspoon ground cumin
4-6 curry leaves
2 teaspoons extra virgin olive oil, hymalayan rock salt, ground black pepper
When the lentils are almost done, add the banana, green pepper, turmeric, and a tablespoon of salt, and let it all cook at low heat.
Blend the coconut, cumin and 1-2 tablespoons of water using a blender until you achieve a thick paste.
Add this paste to the lentils, mix it all well and cook for a further 3 minutes or so. Add a little more water if needed.
In a shallow pan with olive oil toast the mustard seeds and curry leaves for a few seconds until golden.
Add this to the curry.
Add salt and pepper to taste.
Lentils are a great source of protein but they are also rather calorific, so eat this curry on its own or with salad leaves to keep it nutritious and light.
PS: If you like this recipe comment below and let me know!