/assets/logos/nz-taste.svg
Recipe

South indian-inspired sprouted thali

Megan May uses sprouted seeds to transform the South Asian thali into a delicious, nutrient-rich raw feast.

  • 12 hrs preparation
  • Serves 4
  • Print
    Print

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.
To serve
  • 9
    Place a small portion of each of the dishes around the rice and enjoy.

read more from

/assets/logos/nz-taste.svg