1/2 cup sprouted whole Yellow Lentils (saboot moong dal)
1 tsp oil/ghee
1 tbsp tamarind paste
4 cloves crushed garlic
1/4 cup chopped leaves of fenugreek/methi
1/2 tsp cumin seeds/jeera Salt to taste.
Method:
Steam lentils with fenugreek leaves in 3 cups water for 5 minutes or till soft.Add tamarind paste and blend. Add salt to taste.
In another saucepan heat oil and put jeera. When it splutters, add crushed garlic.Pour it over the lentils, and simmer for 5 minutes.
(healthy, casserole, paneer, cottage cheese)
2. Cottage Cheese/Paneer Casserole
Ingredients:
1/4 kg cubed cottage cheese
6 cloves crushed garlic
2 tomatoes medium cubed
3 onions medium cubed
1 tsp grated ginger
1 small piece cubed pumpkin
1 cup sprouted green lentils/moong
2 tbsp cooking corn
1 tbsp cornflour
1 tsp butter
1 stick cinnamon
1 cup dry brown breadcrumbs
Method:
Mix all the ingredients, except cornflour, butter and breadcrumbs ,in 5-6 cups water and simmer on a low flame till soft. Add to the cooked mixture cornflour roasted lightly in 1 tsp butter. Pour this mixture in a baking dish greased with butter. Sprinkle a thick layer of breadcrumbs on the surface and bake for 15 minutes in a moderately hot oven.
(healthy, cabbage, rolls)
3.Cabbage Rolls
Ingredients:
1 medium cabbage
1 cup rice cooked with a pinch of turmeric/haldi and salt
1 tsp curry powder
1/4 cup boiled peas
Lemon juice to taste
Method:
Separate cabbage leaves, and keep them as far as possible. Remove any hard core and soften leaves in hot water for 5 minutes. Grate the inside part of the cabbage and mix with the rice, peas and coriander leaves. Add curry powder and lemon juice to taste. Drain the remaining cabbage leaves. Take a little of the prepared mixture and put in the centre of the leaf. Wrap the leaves around. Arrange, seam side down, in a baking tray. Bake or steam for 20 minutes in a moderately hot oven.
