Dal Nirvana from Budget Bytes
- Krista Sutton
- Aug 18, 2018
- 2 min read
Updated: Feb 17, 2022

Please note: This is NOT my recipe. Credit for this recipe goes to Budget Bytes!
I chose sprouted lentils for this recipe for a few different reasons. I am going to get into a little nutrition talk: Sprouted grains and legumes are much easier for the body to digest because the process of sprouting breaks down the antinutrients in them. Antinutrients inhibit digestive enzymes which prevents the body from absorbing the nutrients - hence their name 'ANTInutrients'. So quick and easy way to put this: the breakdown of antinutrients makes the lentils and/or grains more nutritious and easier to digest so the body absorbs a lot more nutrients. I definitely think that is a win! Just cooking them, isn't enough.
I also chose Cha's organic coconut milk, instead of the evaporated milk or cream in the recipe because I do try to limit my dairy intake throughout the week. Cha's is the only coconut milk I have been able to find that only has coconut and water in it. There is no guar gum or any other nasty ingredients you often find in canned coconut milk.
I plan to serve it with basmati rice which I find very easy to digest compared to brown rice which is very heavy/hard on my stomach. For those who can/do eat gluten, feel free to serve this with naan bread.

Dal Nirvana Recipe - Adapted from https://www.budgetbytes.com/dal-nirvana/
My Ingredients:
1 cup dry sprouted green lentils
15 ounces organic diced tomatoes
7-8 ounces organic tomato sauce
2 cloves garlic
1 inch fresh ginger, grated
1/2 tsp cayenne
1/2 tsp cumin
Himilayan Salt and Pepper to taste
1/2 cup Cha's Organic Coconut cream/milk
Cilantro(Optional :( I forgot to pick some up during my grocery trip)
I did the same cooking directions pretty well as in the budgetbytes recipe so please refer to https://www.budgetbytes.com/dal-nirvana/ for further direction on this recipe.
This was delicious and I am looking forward to my lunches this coming week.
-K
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