INGREDIENTS  FOR  LENTILS  TORTILLAS

1 cup green   or yellow moong   dal, wash and soak  two or three hours( for batter result)

1 inch pieces of  fresh ginger,  wash and finely chopped

2 green chili wash and chopped  or you can use one ( optional)

2 avocado to make spread ( for tortillas)

Some oil to make tortillas, maybe 1/4 cup of more or less corn or canola or your choice

salt to taste

METHOD  FOR  TORTILLAS

1: Wash soaks dal and put in the blender, dal,  ginger, green chili and salt. Add little water and bland  all and  make better, keep consistency like pancake batter.

this picture for batter

2:Put none stick pan on stove medium low heat let get hot,then brush pan with oil and put batter big spoon and spread all around pan, and let cook 3 to 4 minutes  and turn over, let cook another also 3 to 4 minutes, until it become golden brown both side then they are ready.

look in this picture tortilla is ready. Do all until you finish batter.

3: keep them side, and let’s make rice .

INGREDIENTS  FOR RICE

1 cup basmati rice

1 pot to hold 3 or 4 cup water

3 or 4 cup water

1 teaspoon cumin seed

Salt to taste

METHOD  TO MAKE   RICE

1: wash rice and soak them one or half an hour, then take out all water, and rinse with clean water,   ( not to rub them ) then put them in the pot, and add 3 cup water and salt to taste. Turn stove on high heat put pot with rice on and let cook them 7 to 10 minutes.   After one boil lower heat on medium heat, cover  half way and let cook until it looks tender,  ( make sure don’t over cook them) press with finger it get press then it ready .

2: Then  add  cumin in and mix with fork ( so they don’t break) then put  in sterner, let all excesses water out and jus run little cold  water in so don’t cook more. Keep aside.

INGREDIENTS   FOR BROCCOLI

1 and 1/2 cup broccoli wash and chopped in two inch pieces

1/4 cup mix bell pepper red, yellow, wash and finely finely sliced

1/4  cabbage wash and finely chopped

1 small carrots wash and shredded

1/2 coriander/ or cilantro leaves wash and chopped

2 tablespoon oil corn or canola /or your choice

1 teaspoon cumin seed

1/2 teaspoon turmeric powder

1 teaspoon red chili pepper flakes

1 tablespoon fresh lemon juice

salt to taste

METHOD

1: Take pot and add  four cup water in, add some salt and two tablespoons lemon juice in, and let boil on stove high heat.( just like you make pasta) When it boil then add broccoli in,  let boil  two minutes then turn  stove off and put broccoli in sterner and run cold water on it so it won’t cook more .

2: Take pan put on stove medium low heat, let get hot then add two tablespoons oil in, add cumin seed, turmeric powder and mix all well, then add all bell pepper,carrots,cabbage and salt.  Then let cook two minutes, add broccoli,  lemon juice, red chili flakes and mix all well and let cook for another  two minutes. Then add rice and coriander/ or  cilantro mix all well and turn the stove off, try to stir so it won’t stick to pan keep side.

3 MAKE  AVOCADO SPREAD

1 : Wash avocado and cut in  two pieces, take pet out and scup out all  from in side and put in bowl, add salt, to taste, lemon juice to taste, and fresh ground black pepper to taste.Mix all well with a spoon.

Look in picture broccoli rice is ready and avocado spread is ready.and our mint and coriander sauce is ready to deep in.

 

We have all ingredients ready ,time to make pocket

1: Take tortillas,spread  avocado spread on it, put broccoli rice in meddle,then  fold over and fold from side,and roll over  and garnish with rest of coriander, your pocket is ready to eat with any thing you like or mint and coriander sauce.

Note:It is very healthy meal low carb good protein and fiber and all plant based. You can eat for dinner or lunch, or  good for kid lunch box. It is vegan, allergy friendly, gluten free, dairy free, nut free.

Note: For mint and coriander/ or cilantro sauce recipe I have on my  veganrasoi side.