Drink Of Lentils

• 1/4 cup mung dal/bean
• 3-4 tablespoons ground jaggery or combination of raw sugar + blackstrap molasses
• 1/4 cup full fat coconut milk
• 1/2 - 3/4 cups soy milk (to thin as necessary)
• 1/4 teaspoon freshly ground cardamom
• 3-4 pieces cashews, broken into bits
• 1 teaspoon dried currants or chopped raisins

1. Toast the lentils in a dry skillet on low heat until aromatic. Don't brown them.
2. Transfer the lentils to a pan. Add a cup of water and cook them until really soft. You may need to add more water. Lentils can burn easily so please be mindful.
3. Once cooked, mash them well with the back of a spoon. rnSweeten the lentils with jaggery or molasses-sugar combination and add ground cardamom and coconut milk. Stir to combine on low heat until warmed through.
4. Let it sit for a bit to allow the flavours to marry and fully develop. Garnish with nuts and dried fruit. Serve hot, warm, at room temperature or cold.

bean, ground jaggery, full fat coconut milk, soy milk, freshly ground cardamom, cashews, currants

Taken from food52.com/recipes/42942-drink-of-lentils (may not work)