This fiery Indian dish packs in everything you need to repair and rebuild after a hard workout
Misal with potato salli
SERVES 4 INGREDIENTS
250g sprouted lentils (£1.75 for 200g, planet organic.com) 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
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.