This has all the comforting softness of a traditional dal but hardly any of the carbs. It is delicious served with curries or for breakfast or lunch with a couple of fried eggs. If I want to make it more presentable, I scatter over coriander or dollop on some Greek yogurt and mint leaves… delicious.
Make sure you have all the ingredients ready before you begin as the recipe requires quick cooking at the start.
3 tablespoons ghee, extra virgin olive oil or coconut oil
½ teaspoon cumin seeds
1 dried red chilli, stalk removed or pinch of chilli flakes
3 garlic cloves, grated
1 white onion, finely chopped
10g (¼oz) fresh ginger, peeled and grated
1 medium round tomato, finely chopped or coarsely grated
1 teaspoon ground turmeric
50g (2oz) dried red lentils, washed (optional)
600g (1lb 5oz) Brussels sprouts, cauliflower (leaves and head), Romanesco or broccoli, riced
1 teaspoon unsmoked paprika
1 green chilli, split
salt and freshly ground black pepper
600ml (20fl oz) hot vegetable stock or water, plus up to 100ml (3½fl oz) to finish
small bunch coriander, leaves roughly chopped, stems finely chopped, to serve
Per 122g serving without lentils
5.6g carbs, 3.2g protein, 6.2g fat, 3.7g fibre, 99kcal
Per 125g serving with lentils 6.5g carbs, 3.6g protein, 6.2g fat, 4g fibre, 105kcal
Heat the fat in a large frying pan over a high heat. Add the cumin seeds and dried chilli and fry for about 15 seconds. Add the garlic, stir through for a few seconds, then add the onion and stir again.
Reduce the temperature to medium, add the ginger and tomato and stir through. Let everything soften for a few minutes and then add the turmeric, lentils (if using), sprouts, paprika, green chilli and seasoning. Fry for a few minutes and then add the stock or water.
Stir well and put the lid on.
Cook over a medium heat for 10–15 minutes, or until the riced sprouts have softened, stirring occasionally. It might need a little longer, and a little more stock, if you are using lentils.
Remove the chillies and blend with a stick blender or in a food-processor.
Warm through in the pan and add a little more stock or water as necessary to get a thick, soupy consistency. Stir through the coriander leaves and serve straight away.