Re­cov­ery curry

This fiery In­dian dish packs in ev­ery­thing you need to re­pair and re­build af­ter a hard work­out

Runner's World (UK) - - Flexible Eating - BY RO­HIT GHAI OF JAMAVAR

Misal with po­tato salli


250g sprouted lentils (£1.75 for 200g, planet or­ Rape­seed oil 1 tsp mus­tard seeds 2 tsp cumin seeds 500g white onion, chopped 1 tbsp ginger finely chopped 2-3 curry leaves 2 green chillies 1/2 tsp turmeric pow­der 1 tsp red chilli pow­der 1 tbsp co­rian­der pow­der 250g toma­toes, chopped 2 tbsp ta­marind paste 1 red-skinned po­tato, peeled and juli­enned 160ml rape­seed oil (for salli) 4 bao buns


1 If you’re stock­ing up at the cor­ner shop, tinned lentils will do the job. But for op­ti­mal nu­tri­tional im­pact, sprouted va­ri­eties con­tain more pro­tein and vi­ta­mins, says The Jour­nal of Food Science. Rinse them, then cook for 10-15 min­utes.

2 Mean­while, fry the mus­tard seeds in a heavy-bot­tomed pan, then add the cumin, onion, ginger, curry leaves and chilli. Add the spice pow­ders, be­ing care­ful not to burn them, and fi­nally the ta­marind paste and toma­toes. Throw in a few of the green va­ri­ety if you’re feel­ing ex­per­i­men­tal – they are rich in a com­pound called toma­ti­dine, which can boost mus­cle strength. When your lentils are done, tip them into the pan along with a cup of wa­ter, then sim­mer for

10 min­utes.

3 For the po­tato salli – think ul­tra-thin chips – heat the rape­seed oil in a large pan and cook the slices for five min­utes un­til golden. Use it to top your misal curry, with brown rice or steamed bao buns.

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