Sprouted Lentil with Cherry Tomatoes

This dish is a celebration of prana — living energy. When we soak and sprout legumes, grains, or seeds, we awaken their dormant life force. Enzymes multiply, nutrients become easier to absorb, and the food becomes lighter and more digestible. Ayurveda generally cautions against eating raw foods because they can be rough on digestion — but sprouted mung beans are the exception. Lightly steamed or sautéed with ghee or sesame oil, they nourish all three doshas while offering vibrant protein, minerals, and grounding energy.

In this bowl, the earthy sweetness of sweet potatoes, the fire of charred cherry tomatoes, the tang of tamarind chutney, and the sharp brightness of turmeric-ginger pickle create a dance of all six tastes (shad rasa). It’s balanced, deeply satisfying, and sattvic — perfect for summer or early autumn when we want food that is light yet sustaining.

Ayurvedic Benefits:

• Mung sprouts: High in prana, protein, and easy on digestion (especially when lightly steamed). Balances Pitta and Kapha, supportive for Vata when warmed with spices.

• Cherry tomatoes: Slightly heating, help kindle agni (digestive fire) and bring a juicy, fresh rasa.

• Sweet potato: Sweet and grounding, balances Vata, satisfies cravings without heaviness.

• Ghee: Ojas-building, supports tissues and digestion.

• Turmeric & ginger: Anti-inflammatory, cleansing for the blood and channels.

• Tamarind: Sour taste stimulates digestion, clears sluggishness, and awakens Kapha.

✨ The result: a tridoshic bowl that energises without weighing you down. Watch our video for further explanation on how to sprout mung beans and almond nuts.