- 150g/5oz sprout top, shredded
- 150g/5oz Brussel sprouts, cut into quarters or mini sprouts cut in half
- 110g/4oz split moong lentils, these will be yellow in colour as they are shelled
- 1 tsp whole cumin seeds
- 2 clove garlic, crushed
- 5cm/2in ginger, crushed
- 2 green chillies, crushed
- ½ tsp turmeric
- 1 tbsp olive oil
- ½ tsp salt, adjust to taste
- 400ml/13½fl oz warm water
- 1 small tomato, finely diced
- coriander, to garnish
- Soak the lentils for between 4 and 8 hours in boiling water. When ready to cook rinse the lentils in warm water and drain.
- Heat the oil in a medium pan, add the cumin seeds and cook for about a minute or until browned.
- Remove the pan from the heat and add garlic, ginger and chillies. Stir this very quickly, as you don't want it to burn, add lentils, turmeric, salt and 300ml/10fl oz of warm water. Bring to the boil, cover and cook for 10 minutes on a gentle simmer. Do not let the water reduce by more than a third of the original quantity, if it does add more warm water.
- Check that the lentils are cooked, by scooping out a few with a spoon and crushing them between your fingers. You should only have to apply a little pressure for the lentil to squash, once cooked add all the vegetables and 100ml/3½fl oz of warm water.
- Stir and check seasoning, cover and cook for 5 minutes on a medium heat stirring occasionally. The vegetables should still have a little crunch to them when the dish is cooked, serve and sprinkle with chopped tomatoes and coriander.