Andie Lewenstein gave me this recipe:
The grains & cabbage
I’m always keen to find tasty combos for the ‘anti-inflammatory’ grains: quinoa, buckwheat and millet.
I cooked this batch of millet by ‘toasting’ a cupful first in the pan in sesame oil, then adding more than twice the volume (cups) of water with Marigold bouillon powder.
I steamed sweetheart cabbage with pre-cooked chestnuts (vacuum packed or in tins, excellent though pricey store cupboard items) which I dressed with rosemary and garlic infused olive oil and black pepper.
The dhal
I like dhal so much I could eat it every other day. For this one, I cooked 8 oz washed red lentils in a pint of water with a teaspoon each of coriander powder and turmeric. When soft, I used a stick blender because I like it smooth. Then I added some clumps of frozen leaf spinach. Add some salt at this point.
The tarka I made with sliced onion and garlic in coconut oil, and when they are soft add fennel seeds, mustard seeds, dried crushed chilli and cumin (either ground or seeds). When ready, add to the dhal.
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