>My sprouted lentils and Mung beans dahl

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Teryaki salmon with sprouted Mung dahl

Because Spring is all about burgeoning seeds and the energy of plants, I want to harness this into my plate and so I have been experimenting with sprouted pulses.

Indian flavours are a great help to rediscover beans and pulses and recently I’ve been obsessed with Dhal, this wonderfully spicy lentils stew served to us as a side dish at Dishoom in Upper St Martin’s Lane. Looking around, I have come across this wonderful version using part lentils part green Mung beans and I have used sprouted beans to make it more fun.

 Do not be wary: nothing is easier than this dish. I just suggest that a few days before, you rinse your lentils and Mung beans and reserve them in a light place in the kitchen, just  shaken and wet inside a glass jar. Cover the jar with cheese-cloth and keep rinsing and draining the seeds once a day for a couple of days: after only 48h you should start spotting the clean whiteish root growing out! Use straight away or reserve in the refrigerator to stall the process until you are ready. I have used these in salads and stews for it is nutritionally beneficial and health-packed.
Sprouted seeds Dahl
Ingredients list:
Green Mung beans 1 cup or 150g
Green lentils 1 cup or 150g
Vegetable or Tamarind stock cube 1
Water 1Litre 500ml
Bay leaves
Salt
Onion 1
Olive oil 2 Tbsp
Ground cumin, ginger and turmeric, 1 mixed Tbsp
Cayenne pepper 1/2 tsp
Tomatoes 3
Bunch of parsley and coriander, chopped
Tomato purée
Rinse the beans and lentils in fresh water (sprouted or not) and throw them in boiling water flavoured with the stock cube, a pinch of salt and a couple of bay leaves. Let it bubble for 10 min or so until the seeds are soft- If they are not sprouted, this will take longer!
Fry the chopped onion into a bit of olive oil. Chop the tomatoes and add them in. 
When they are soft and reduced, purée them with a blender or just by hand and add a good squirt of tomato paste. Add olive oil and a bit of water if too dry.
Add the spices and herbs.
Check the seasoning, mix the drained pulses in and put back on the hob for a few minutes.
Serve very hot with the Seared Salmon Teryaki (recipe to come!).
Nutritional note:
GreenMung beans are excellent for the digestive system and are believed to have a calming and healing effect on our insides. Combined with the antibacterial properties of the traditional Indian spices such as cumin, ginger and Cayenne, they are especially beneficial.
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