Name: South indian-inspired sprouted thali
Prep time: 720 min
Total time: 720 min
Yield: 4
Ingredients: Sprouted dhal; 1/2 cup red lentil sprouts (homemade or store bought); 1/2 cup green lentil sprouts (homemade or store bought); 3/4 cup chickpea sprouts (homemade or store bought); 1 zucchini, diced; 1/2 medium red onion, finely diced; 3/4 cup cashew pieces; 2 tablespoon sultanas; 1/4 teaspoon chilli powder; 1/2 teaspoon amchoor powder or a pinch of asafoetida; 1 teaspoon cumin powder; 4 tablespoon tamarind paste; 3 tablespoon lemon or lime juice; 2 tablespoon date paste (to make date paste, soak dates in water overnight and blend to a paste); 2 pinch sea salt; 3 tablespoon picked coriander leaves; Salad; 1 cup red or white cabbage, finely sliced; 1/4 cup fresh coconut, grated; 1 carrot, peeled and grated; 1/4 teaspoon cumin; 2 tablespoon lemon juice; 3 tablespoon torn mint; 1 pinch sea salt; 1/2 clove garlic, grated; Green chutney; 1/4 cup water; 2 cup fresh coriander, roughly chopped; 1 cup fresh mint, roughly chopped; 1 lemon, juice of

Ingredients

Sprouted dhal

1/2 cup red lentil sprouts (homemade or store bought)

1/2 cup green lentil sprouts (homemade or store bought)

3/4 cup chickpea sprouts (homemade or store bought)

1 zucchini, diced

1/2 medium red onion, finely diced

3/4 cup cashew pieces

2 tablespoon sultanas

1/4 teaspoon chilli powder

1/2 teaspoon amchoor powder or a pinch of asafoetida

1 teaspoon cumin powder

4 tablespoon tamarind paste

3 tablespoon lemon or lime juice

2 tablespoon date paste (to make date paste, soak dates in water overnight and blend to a paste)

2 pinch sea salt

3 tablespoon picked coriander leaves

Salad

1 cup red or white cabbage, finely sliced

1/4 cup fresh coconut, grated

1 carrot, peeled and grated

1/4 teaspoon cumin

2 tablespoon lemon juice

3 tablespoon torn mint

1 pinch sea salt

1/2 clove garlic, grated

Green chutney

1/4 cup water

2 cup fresh coriander, roughly chopped

1 cup fresh mint, roughly chopped

1 lemon, juice of

1/2 teaspoon cumin

3 fresh green chillies

1 teaspoon coconut sugar

1/4 teaspoon sea salt

Tumeric and coconut rice

1 cup parsnip, peeled, chopped

3/4 cup cauliflower, chopped

1/3 cup fresh coconut, grated

2 tablespoon coconut oil, melted

1/4 teaspoon tumeric powder

30 fresh or frozen curry leaves

1/2 teaspoon black mustard seeds

1 pinch sea salt

Mango chutney

1 mango, peeled and flesh diced

1 teaspoon red chilli, finely chopped

2 tablespoon lime juice

1/2 teaspoon grated ginger

2 tablespoon chopped mint

1 tablespoon chopped chives

1 tablespoon date paste or coconut sugar

2 tablespoon red onion, very finely diced

Coconut yoghurt

1 cup young coconut flesh

1/4 cup coconut water or use plain water

2 capsules dairy-free probiotic

Method

Sprouted Dal

1.Place all the ingredients except the coriander in a bowl and mix well. Add the picked coriander leaves just before serving.

Salad

2.Place all ingredients in a bowl and lightly toss together.

Green chutney

3.Combine all ingredients together in a high-speed blender until smooth (you could also use a mini food processor). You may need to stop a few times and push the mixture back down. The result is a spicy and very green tasting chutney that combines well with the other components of the thali.

Tumeric and coconut rice

4.In a food processor, pulse the parsnip, cauliflower and coconut to achieve the texture of large rice grains.

5.Transfer the mixture to a bowl, mix in the coconut oil and gently stir in the rest of the ingredients. Taste and adjust seasoning as needed.

Mango chutney

6.Place all the ingredients in a bowl and lightly toss together.

Coconut yoghurt

7.Blend together coconut flesh and water until smooth.

8.Add contents of probiotic capsules (removed from capsule) and leave in a warm place for 2-3 hours. Alternatively, use a non-homogenised Greek yoghurt like the Clearwater brand.