Dahl with kale, brussels sprouts and sugar snaps.
For the dahl:
Cook toor dahl with a little haldi, and a teaspoon of ghee.
In a separate pot:
Melt organic oconut oil and a little ghee
jeera, rai, a little methi and urhad dahl
When the seeds are done sputtering, add:
Onions, ginger, green chilli, garlic (all cut up finely) and a little salt
When the onions start browning a little bit, add:
Freshly cut kale
brussels sprouts (halved)
sugar snaps (cut in pieces)
Add the cooked dahl and some more water
when the vegetables are nearly done (donrsquo;t let them go too soft), blend with a hand mixer
In a little ghee fry some jeera, rai, curry leaves, onion and tomato.
When the tomato is cooked, add a little coconut milk.
Serve with Basmati rice. Top with fresh coriander leaves and freshly cut up spinach