Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Dice the
Carrot (1)
and
Onion (1)
. Mince the
Fresh Ginger (10 g)
. Slice the
Scallions (1 bunch)
. Roughly chop the
Beet Greens (75 g)
.
Step 2
Rinse
Yellow Split Peas (225 g)
and
Red Lentils (180 g)
until the water runs clear.
Step 3
In a medium pot that can hold at least 12 cups of liquid, combine
Water (1.7 L)
, split yellow peas and red lentils. Bring to a simmer.
Step 4
Once it simmers, add diced carrot, onion, and 1/2 tablespoon of minced ginger. Boil for 30 minutes or until the red lentils are broken down.
Step 5
In the meantime, in a medium pan toast your
Garam Masala (15 g)
until fragrant. Set garam masala aside.
Step 6
In the same pan, on medium-high heat, add
Butter (30 g)
. Sauté
Raisins (50 g)
, remaining ginger, and half of the sliced green onions. Cook until soft, about 2 minutes.
Step 7
Add
Tomato Paste (50 g)
and cook an additional 2-3 minutes.
Step 8
Add garam masala and cook an additional 2-3 minutes.
Step 9
Once the red lentils have broken down, add the raisins/tomato paste/spice etc mixture and the
Coconut Milk (400 mL)
to the pot. Simmer for 10 more minutes.
Step 10
Add beet greens and simmer for an additional 10 minutes.
Step 11
Turn off the heat and add the juice from
Limes (1 1/2)
,
Fresh Cilantro (8 g)
and remaining sliced green onions. Enjoy!
