For those of you who find
lentils hard to digest and you want to gain maximum nutritional value and make them more digestible, you can sprout them by placing them
in a fine - mesh
sieve or a sprouting jar and rinsing a few times a day for 2 days before you cook them.
1 tbsp coconut oil 1 onion, finely sliced 1 large or 2 small garlic cloves, finely chopped, grated or crushed 4 cm piece of fresh ginger, peeled and finely grated 1 red chilli, finely sliced 1 tsp black mustard seeds 1/4 tsp ground turmeric 1 x 400 ml tin coconut milk 100g yellow mung dal
lentils, rinsed
in a
sieve 1 tsp coriander seeds, toasted and ground 1 tsp cumin seeds, toasted and ground 200g spring or summer greens, tough ribs removed, leaves finely shredded handful of coriander leaves a squeeze of lime or lemon juice toasted coconut chips or toasted desiccated coconut, to garnish salt.