 Lentils come from the legume family. It is rich in fibre, plant protein, iron and potassium. In this recipe, I have decided to use yellow lentils. The health benefits of lentils include antioxidant, anti-inflammatory, neuroprotective properties, regulating sugar levels, supporting gut health and protecting the heart. Besides that, I also used Moringa pods, the health benefits include strengthening the immune system, reducing blood pressure, thus supporting the heart, high in fibre, so improving gut health and regulating blood sugar levels. Moringa pods are rich in iron, potassium, fibre, Vitamin A, C & E.
Ingredients: 200g yellow lentils, 4 long Moringa pods (chopped into small pieces), 2 potatoes, 1 carrot, 3 tomatoes, 5 cloves of garlic, ½ ginger, 1 onion, turmeric powder, curry powder, mustard seeds, ghee, curry leaves, water, milk, salt. Method: 1. Soak the yellow lentils for an hour, then boil it with garlic, ginger and turmeric in a big pot. Make sure you change the water before boiling it. 2. Add 2 tablespoons of ghee to a pan and fry mustard seeds, then add chopped onions and curry leaves. 3. Add chopped potatoes, tomatoes, carrots and Moringa pods into the pan and cook them for 10 minutes. 4. Then, add all the vegetables to the big pot and add water. 5. Next, add curry powder and salt to taste and bring it to a boil for 10-15 minutes. 6. You can add milk if you want it to be creamier. 7. Dish out and serve.
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