Mandarin Jaffa Cakes
Inspired by the British favourite, mandarins are the star in these jaffa cakes - peels and all.
Banana Peel Dhal
Don’t throw away your banana peels, use them to make this banana peel dhal. The banana peels give a nice texture and a very mild flavour, making an overall tasty and light dish. Banana peels are safe to eat, just make sure you wash them before using them.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 garlic cloves, grated
- 2.5cm ginger root, grated
- 1/2 teaspoon turmeric
- 1 1/4 cups red lentils (uncooked)
- 8 banana peels, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon each ground cumin, ground coriander, garam masala
- Sugar and lemon or lime juice to taste
- Ground pepper and fresh herbs (optional)
- Rice, to serve
Method
- Heat the oil in a large fry pan. Fry the onion, garlic and ginger over a gentle heat for approximately ten minutes, until soft and fragrant.
- Add the turmeric and fry for a further minute.
- Add the lentils and fry for two minutes.
- Add the banana peels and 4 cups boiling water. Bring to the boil and simmer for 15 minutes, stirring occasionally.
- Mix in the spices and seasoning and simmer a further 10 minutes.
- Taste. Add sugar and lemon or lime juice, if desired. Mix through the pepper and fresh herbs.
- Serve warm on rice.