Growing up Dad would make this breakfast outdoors in the early morning during the summer months. At this time of year he preferred this breakfast to aloo paratha, which was usually made in the winter months. Our neighbour Pat used to say that she could feel it doing her good whilst she ate it.
Preparation time 30 minutes, cooking time 40 minutes
Serves 2
Ingredients
Key Spices
1 tsp cumin seeds
1/4 tsp black peppercorns
1/4 tsp turmeric
1 tsp red chilli flakes
Other Spices
2 tsp mango powder
1/4 tsp dry ginger powder
Wet Ingredients
2 tbs sprouted mung beans
1/2 grapefruit, segmented
1 large orange, segmented
8 watermelon balls
8 papaya balls
2 fresh figs, quartered
2 dates, chopped
1 banana, sliced
10 raspberries
10 strawberries
10 seedless grapes, halved
2 tbs fresh pomegranate seeds
3 tbs low fat yogurt
2 tbs runny honey
Juice and zest of one lime
Pinch of sea salt
Method
Place the cumin seeds and black peppercorns in a dry frying pan over a low heat and warm through for 1 minute.
Remove from the heat and grind in a pestle and mortar. Set aside.
Place all the wet ingredients in a large bowl. Sprinkle over the turmeric, red chilli powder, mango powder, dry ginger powder and the contents of the pestle and mortar.
Stir and coat the wet ingredients really well.
Mix the yogurt, honey, lime juice and zest together, add to the bowl, and mix well.
Place the bowl in the fridge for 30 minutes, this dish is best served chilled especially in the summer.
Remove from the fridge, add a pinch of sea salt, stir well and serve cold.
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