Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Rinse 1 cup (200 grams) of red lentils thoroughly and soak them in water for 20 minutes; drain well.

2. 2

   Peel 2 medium green plantains and grate them into a bowl, then add the drained red lentils, 0.5 finely diced red onion, 2 minced green chilies, 1 inch (2.5 cm) grated fresh ginger, 2 minced garlic cloves, 0.5 teaspoon ground turmeric, 0.5 teaspoon ground cumin, and 1 teaspoon salt.

3. 3

   Mix all ingredients thoroughly and form the mixture into 12-16 small, firm dumplings, each approximately 1.5 inches (4 cm) in diameter.

4. 4

   In a large pot, combine 2 cups (470 ml) vegetable broth, 1 can (400 ml) full-fat coconut milk, and 6 lightly crushed green cardamom pods, bringing the mixture to a gentle simmer over medium heat.

5. 5

   Carefully lower each lentil and plantain dumpling into the simmering coconut broth and poach them gently for 15-20 minutes, ensuring they are fully submerged and cooked through.

6. 6

   Remove the pot from the heat and stir in 1 tablespoon of fresh lime juice and 0.25 cup of fresh chopped coriander leaves.

7. 7

   Serve the Poached Lentil and Plantain Dumplings immediately, spooning the aromatic cardamom coconut broth over each serving.