Green banana and coconut erissery

Ingredients

• 2 green plantain bananas, peeled and cut into small pieces
• 50 g of pre-cooked mung bean lentils
• 125 ml of shredded coconut
• 2 to 3 green chili peppers, cut in half
• 1/4 teaspoon of cumin
• 1/4 teaspoon of turmeric
• ½ teaspoon of chili powder (optional)
• salt, to taste
• 2 tablespoons of coconut oil
• 1/4 cup of mustard seeds
• 2 dried red chili peppers
• One branch of curry leaves

Briefly toast the dry lentils, then cover them with water and cook them.

Add the banana pieces, turmeric, and salt, then cook until the bananas are tender.

Combine the coconut with the green chili peppers and cumin, adding a little water until you have a paste.

Add this paste to the lentil and banana mixture.

Simmer for a few minutes, until the mixture thickens, then turn off the heat.

In a small saucepan, heat the coconut oil and gently crush the mustard seeds.

Add the dried chili peppers and curry leaves, then pour the tadka over the erissery.

Stir well before serving.