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Preparation time: 40+ min

Difficulty: medium

Serves 3

For the sauce


  • 1 cup chana dhal

  • 1 leek

  • half of small Hokkaido pumpkin

  • few sprigs of bay leaf

  • 1 - 2 tbs Sonnentor curry mixture

  • 100 ml tomato puree

  • 1 small can of coconut milk

  • few handfuls of baby spinach

  • salt and pepper

  • water or vegetable stock as needed

Soak chana dhal overnight, drain the next day, rinse well, and cook it. Water fry the chopped leek, add pumpkin and spices until you get a nice fragrance. Add cooked chana dal and tomato puree, season, and add some water or vegetable stock. When the pumpkin is done, add coconut milk and baby spinach, and cook until the spinach wilts but still remains freshly green. Before serving, season to taste and add more liquid.

For millet gruel


  • 3/4 cup millet

  • 1 handful of beetroot stalks

  • 2 cups cherry tomatoes

  • white part of spring onion

  • bunch of cilantro

  • salt and pepper

Cook the millet al dente, drain and let it cool. Quickly blanch the beetroot stalks, let them cool, and then cut them into sticks of any length. Cut cherry tomatoes into rings, chop the white part of the spring onion and cilantro. Add all the ingredients into a bigger bowl, season to taste, toss gently and serve.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.


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