-
Servings
4 -
Prep Time
15 Minutes -
Cook Time
30 Minutes -
Total Time
45 Minutes -
Difficulty
Ingredients
Part 1
| 450g | handvo flour |
| 3 | tbsp dairy free yoghurt (optional) |
| 400-450ml | water (APPROX) |
| 1/2 | lemon (juice only) |
Part 2
| 1 | tbsp white or black sesame seeds |
| 0.25 | tsp cinnamon powder |
| 2 | tsp salt |
| 0.25 | tsp chilli powder |
| 1 | green chilli chopped into 8 pieces |
| 0.25 | tsp turmeric |
| 0.25 | tsp Coriander and Cumin powder (optional) |
| 1 | tsp eno (raising agent) |
Part 3
| 1 | courgette |
| 1 | carrot |
| 1 | potato (small) |
| 1 | onion |
| 2 | cloves garlic |
| 1 | handful of peas |
| 1 | tsp grated ginger |
Part 4 - tempering
| 2 | tbsp oil |
| 1 | cinnamon stick (~10 cm) |
| 0.5 | tsp Cumin seeds |
| 0.5 | tsp mustard seeds |
| 1 | chopped chilli |
| 0.25 | tsp chilli flakes /powder |
| 2 | tbsp sesame seeds |
| Bay leaves (optimal) | |
| 2 | Small handful Fresh Coriander chopped |
Part 5
| 2 | tbsp sesame seeds |
Starting each morning by taking a moment to enjoy the lentil things in life 😉 This is a recipe I shared a while back which makes the ultimate breakfast dish, packed with plenty of plantbased protein and fibre! Have you tried it yet?
METHOD
- Mix all ingredients from part1 in a large bowl and keep in a warm place overnight (should form a liquid paste like semolina or cream of wheat)
- Mix in all ingredients from part 2, followed by eno
- Grind all vegetables from part 3 in a food processor (excluding the peas) and add to mixture
- Pour the mixture in a baking tray
- Add 2 tablespoons off oil to a saucepan and once heated, add the cumin and mustard seeds. Once they start to pop add the remaining ingredients in part 5 and toast for 2-3 minutes until fragrant
- Pour the tempering on top of the mixture in the tray, evenly spread
- Sprinkle with sesame seeds, and bake at 180 c for 45-50 minutes until golden Brown on the top