Fermented White Lentil Leaves

• 150 g (5½ oz) white lentils (urad dal, skinned and split)
• 300 ml (10½

Wash the white lentils under plenty of cold running water and drain well. In a sterilised jar with a screw-top lid, put the still mineral water and the salt and mix well. Add the lentils and leave to ferment at room temperature for 3 days.

After 3 days drain the lentils: they should have a slightly sour flavour. Place the drained lentils in a medium saucepan and cover with cold water. B