Coconut Mung Dahl - Sarah Graham Food

Ingredients

• 1 cup mung beans, soaked for 2–4 hours and then drained
• 1 Tbsp butter
• 1 Tbsp olive oil
• 1 small onion, finely chopped
• 1 large clove garlic, minced
• 1 heaped tsp grated fresh ginger
• 1 tsp each of ground cumin, ground coriander, turmeric, mustard seeds
• 2–3 tsp medium strength curry powder
• 3–4 green cardamom pods, bruised to open and release the seeds
• ½–1 tsp dried chilli flakes
• 2 curry leaves (if available)
• 2 Tbsp ground almonds
• 1 x 400 ml can coconut milk
• Pinch of salt
• Scattering of lemon zest and a little squeeze of juice
• Roughly torn fresh coriander
• Sprinkling of toasted slivered almonds