Sprouted Indian dahl ( dal, daal, dhal)
Sprouted Indian Dahl
Ingredients
3 cups of pink lentils, soaked and sprouted
Infusing Liquid
1 tablespoon of ginger grated
1 teaspoon of sea salt
1 teaspoon of garlic powder
¼ teaspoon of black pepper ground
¼ teaspoon turmeric
2 fresh chillies split in half
3 cups of hot water
Soup base
2 cups of soaked cashews
1 yellow bell pepper skinned, seeded and pureed
¼ to ½ of a cup of infusing liquid (may require more to get desired consistency)
1 teaspoon garam masala
1 teaspoon tomato powder
½ teaspoon turmeric
½ teaspoon date paste
¼ teaspoon salt
Garnish
½ cup tomatoes seeded and diced
Steps
Combine all the ingredients for the infusing liquid together in a glass bowl or jar. Whisk to make sure the spices are dissolved. Add sprouted lentils. Cover with plastic wrap or a lid.
Place in the dehydrator for 24 hours at 115 F.
Strain lentils, reserve the liquid and dispose of the peppers.
Skin and seed the yellow pepper. Puree the yellow pepper in the blender with some of your reserved infused liquid. Add cashews, masala, tomato power, turmeric, date paste and salt.
Add infused liquid until your soup is at the desired consistency.
Combine the lentils and the soup base in a bowl. Put it in the dehydrator to warm for at least 1 hour at 115 F before serving.
Garnish with diced tomatoes.
Note – Lightly steam the lentils if you have trouble digesting them raw. You may also want to try sprouted mung beans in this recipe, they are less starchy than lentils.
