Green Lentil Sprout Dhal
Ingredients
- 1 onion chopped
- 1 tbsp olive oil
- 3 cloves garlic sliced
- 1 tsp black mustard seeds
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1/2 tsp chilli flakes
- 8 Curry leaves
- 200 g green lentils rinced
- 750ml water
- 150g spinach
- 3 tbsp coconut yogurt or cream
- 1 tsp sea salt
- TOPPING: coconut yogurt or cream
- TOPPING: sprouts
- TOPPING: 1 tsp garam masala
Instructions
- 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.