Soak the organic Green lentils for 8 hours in cool water. Pour into sprouter and cultivate for 1-2 days until the white root is ½-1 cm long. Rinse one last time and they are ready.
Firstly add the oil to a large frying pan and heat to a medium heat. Add in the mustard seeds. When they start to pop add in the cumin seeds, coriander, turmeric, curry leaves and chilli flakes. Stir for a few seconds then add the onion. Fry for aprox 8-10 minutes on a low to medium heat until soft and browning.
Add in the garlic and stir for another few minutes on a low heat.
Now add the lentils and water. Simmer for 25 minutes stirring occasionally. Add more water if needed.
Blitz the spinach in a food processor until roughly chopped up, now add the spinach, simmer for a further 5 minutes
Stir in the coconut yogurt/milk and season well.
Top with garam masala, sprouts and more coconut yogurt.