Lively Cooking

If you want to try something different with sprouted lentils then try this dish, its nutty and has refreshing taste of coconut.

Eggs are a great source of protien

1   INGREDIENTS

• Lentil seeds (sprouted whole moong) 8 oz
• Coconut 1/2
• Dry red chilies 3
• Tamarind marble sized ball 1
• Fenugreek 1/4 tsp
• Onions small 2
• Ghee 1 tbsp
• Cashewnuts few
• Coconut oil 1 tsp
• Salt to taste

2   COOKING DIRECTIONS

1. Soak the lentil seeds overnight. Next morning, drain and remove them from the bowl.
2. Put them in a vessel with a tight fitting lid and place in a warm place with a fairly heavy weight on the lid.
3. By evening they well have sprouted.
4. Put the sprouted lentils in plenty of water and leave overnight.
5. Next morning drain the water and remove the outer skins.
6. Now put a saucepan containing 2 pints water to boil.
7. When it has boiled add the lentil seeds.
8. When they are half cooked, drop in a few cashew nuts and cook the mixture till tender.
9. Add salt. Grind coconut with red chilies and tamarind to a smooth paste.
10. Fry the fenugreek in the coconut oil till it turns red and grind it with the paste.
11. Then pour all the ground spices into the lentils, bring to the boil and let cook for 5 more minutes.
12. Remove from heat. Chop onions, fry in ghee to a golden brown and drop in the curry.
13. Serve with green chutney.

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