Sprouted Black Lentil, Avocado and Mango Tacos
Sprouted Black Lentil, Avocado and Mango Tacos
Black Lentils (urad dal) are wonderful for the kidneys and when sprouted are a complete protein. I sub them in for cooked black beans in these tacos. Sprouting the lentils neutrilizes phytic acid, similar to cooking, making them easier to digest. You could also sub in mung beans, which are a wonderfully digestible protein as well. These yummy cooling tacos are full of fiber and vitamin C.
Ingredients
- 2 avocadoes, diced
- 2 mangoes, diced
- 1 cup sprouted black lentils (urad dal) for Vata or mung for Pitta and Kapha *(see note below)
- 1 shallot, diced
- 2 T olive oil
- 2 limes, juiced
- 1/2 cup fresh cilantro, chopped
- 1/2 t chili powder
- Salt and pepper to taste
Instructions
- Combine all ingredients in a bowl. Chill for at least 30 minutes.
- Enjoy on corn or flour tortillas or a chapati.
Notes
*For 1 cup of sprouted dal, place 1/2 cup rinsed dal in a pint mason jar and fill to top with water. Cover with cheesecloth. Leave overnight one night to soak, then drain the next morning and put the jar on it's side. Rinse and strain the lentils daily for two to three days until the sprouts are about 1/4 inch long. Transfer to the refrigerator for up to a week.
