The DST Sunday breakfast.
I improvised on one of my Mum's recipes to come up with a tribute to the sorely needed extra hour.
The steamed lentil and millet sunlight dumpling!

1 part green moong dal
1 part millets
1 part urad dal
Soaked 3-6 hours
Blended to a coarse grind
Seasoned with olive oil with mustard seeds, dried red chillies, jalapeños, red peppers, curry leaves. Salt to taste
Fermented overnight.
Steamed in the morning.
Garnished with carrots and coriander leaves, tossed in lemon juice. Red onions would have been awesome but I forgot about them.
Tada!
PS: Could have been infinitely better with a coconut and coriander and caramelized onion chutney. But I only have so much time to spare. The ratios are a keeper, though.
The steamed lentil and millet sunlight dumpling!

1 part green moong dal
1 part millets
1 part urad dal
Soaked 3-6 hours
Blended to a coarse grind
Seasoned with olive oil with mustard seeds, dried red chillies, jalapeños, red peppers, curry leaves. Salt to taste
Fermented overnight.
Steamed in the morning.
Garnished with carrots and coriander leaves, tossed in lemon juice. Red onions would have been awesome but I forgot about them.
Tada!
PS: Could have been infinitely better with a coconut and coriander and caramelized onion chutney. But I only have so much time to spare. The ratios are a keeper, though.


