⅔ cup red lentils, rinsed
⅔ teff grain, ivory
4 cups water
1⅔ cups coconut milk
1 cup sliced onions
1 tablespoon + 2 teaspoons curry powder
1 ½ cups sliced carrots
1 ½ cups chopped mustard greens
⅔ cup chopped cilantro
1 tsp sea salt, or to taste
3 tablespoon ghee, melted
Recipe and photo courtesy of The Teff Company [2]. Recipe developed by Leslie Cerier [3].
Links
[1] https://oldwayspt.org/grain/teff
[2] https://teffco.com
[3] http://www.lesliecerier.com/