Sprouted Lentil with Cherry Tomatoes

Amrita Ma Devi

Sprouted Lentil with Cherry Tomatoes

Soaking beans, nuts, legumes, seeds, and grains overnight starts the process of sprouting. It raises the enzymatic substance that distinguishes sprouts from raw sprouted seeds. Ayurveda is not so keen on having raw foods with the exception of sprouted nuts, mung sprouts, and seeds. We can certainly eat more sprouted mung beans like they do in the orient where they are used in stir fry, sautéed (or steamed) with sesame oil to help make them more digestible, especially for Vata. Mung bean sprouts are highly nutritious they are high in quality protein, iron, potassium, and vitamin C. Mung beans are ready to eat in three days, let me know how yours end up in the comments. Watch our video for further explanation on how to sprout mung beans and almond nuts.

Making this healthy bowl with many flavors from the firey tomatoes, tamarind chutney, and grounding sweet potatoes this will be your favorite way to eat sprouted mung.

COURSE

Main Course

SERVINGS

4 People

INGREDIENTS

1 cup washed and sprouted lentil such as mung, or green lentil
1 tbsp ghee
1 cup cherry tomatoes
1 tbsp fresh ginger diced
1 tsp cumin powder
2 cups Kale
1 tsp Himalayan salt

Spiralized

1 medium Sweet potatoes
1 medium Zucchini

Tamarind Chutney

10 dates
2 Tbsp tamarind paste
1 star anise
1 tsp cumin powder
salt pepper to taste
3 Tbsp boiling water

Turmeric and Ginger Quick Pickle

1/4 cup 60 g Turmeric and ginger
1 tsp Pink salt
Juice of 3 limes

INSTRUCTIONS

1. Wash and prepare your sweet potatoes by peeling them and spiralizing them and then preparing them to be steamed

2. In a steamer arrange your mung in one tray, the sweet potatoes in another layer, and the kale and zucchini on the top. Steam away for 7 minutes

3. Fry the cherry tomatoes on the vine in the melted ghee with ginger, salt, and cumin powder for 8 minutes or until chargrilled slightly. Pick them up with tongs and turn them over before you cook the other side

Prepare the Pickle

1. Make the Turmeric pickle by taking off the skin and then dicing up both ginger and turmeric into small pieces. Add the salt and lime juice and mix the ingrediants all together. Serve in a small bowl.

Prepare the chutney

1. Deseed the dates and dice them up roughly 5mm pieces and place them into a small steel saucepan. Add the boiling water to the pan and turn on the flame low to gently cook for 5 minutes until the dates are dissolving to mush.

2. Add in all the other chutney ingredients and stir to cook for another 8 minutes. Add water if you need to get the consistency like a thick jam paste. Turn off the flame and transfer to a bowl, try not to lick your fingers too much 😋

3. Arrange your meal on the plate by adding the lentils to the side of the bowl, next to the sweet potatoes, zucchini, and kale. Add the cheery tomatoes on top and drizzle the ghee atop. Add the chutney and pickles atop of your food and tuck in!