An unfortunate accident in my vegetable garden, a foot slips, a bone cracks and life lands with a clear realization of a broken leg.
Cast, crutches, knee scooter, cancelled vacation plans and an abundance of crankiness and pain….while dealing with everything that comes with it, I am encouraged that it will help my family cook with me ( as I give direction of course :).
I have been looking for simple healing recipes that will be satisfying and help me through this phase.
This Sprouted Urad dal soup is simple and nourishing. I had started sprouting the Black Urad dal before the fracture intending to use in in salads but it ended up pressure cooked into a delicious soup.
Sprouting is a great way to liven up your regular lentils adding that extra crunch and the extra punch of vitamins the germination process brings.
Use a sprouting process that works for you but the basic way is to soak in water overnight the first day and then rinse and drain twice a day leaving covered with a damp towel. Sprouts should start to come out in day 3-4. After that point you can store in the fridge for a couple of day while using to add to soups, salads and stir fry…or just snack on them like I do.
Here is what you need:
- 2 cups of sprouted Urad lentil (dal)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 green chili – chopped
- 1tsp chopped fresh ginger
- 1 tsp chopped fresh garlic
- 1 chopped tomato
- 2 cups water or vegetable stock
- 1 tbsp ghee ( or butter)
- Chopped cilantro, chopped ginger, a pinch of lemon zest and lemon juice for garnish
- Extra Chopped tomato for garnish
How to put it together:
In and pressure cooker combine the first 8 ingredients and pressure cook for 7-8 mins.
Release the pressure and keep on low heat. Adjust the seasoning and add the ghee.
Serve topped with chopped tomatoes, cilantro, zest, ginger and a squeeze of lemon juice.