Red Lentil Dahl

Ingredients (Serves 2)

1 cup red lentils

2 Tbl sp ghee (or sesame, mustard, safflower of olive oil)

1 tsp Cumin seed

½ tsp Ajwain seed

½ tsp Mustard seed

2 pinches Asafoetida

½ tsp Turmeric

½ tsp Salt

¼ tsp Chilli powder

4 Curry leaves

2 tblsp finely chopped fresh coriander leaf

1 tblsp grated Ginger

2 cloves of finely diced Garlic

1 medium sized Onion finely diced

1 Large Tomato finely diced

5 cups of water

Procedure

• Add red Lentils, Water, Turmeric, Chilli and Salt together. Bring to the boil. Cook on medium heat for approx 25 minutes uncovered or until the lentils become soft and creamy.

• While Lentils are cooking, heat the Oil / Ghee on medium heat and then add Mustard seeds, Cumin seeds and Ajwain seed. When seeds have popped add Onion and Ginger.

• Stir well. When Onions become golden brown, add Asafoetida, then Curry leaves, Tomato and Garlic & stir well.

• When the onions are cooked (slightly roasted), add tumeric, Asofoetida, Curry leaves & tomatoes & stir well to a sauce.

• Add this sauce to the pot containing the cooked red lentils & stir, & cook for about 10minutes on medium heat. Freshly diced coriander is sprinkled after the pot is taken off the stove.

• Serve with rice or chapatti (Indian bread). Fresh coriander can be sprinkled onto individual servings as well.

Extra Ghee may be added at the time of serving.
Vata: must limit to 2-3 times a week, with extra Asofoetida
Pitta: Can take more Coriander & less Asofoetida & Chilli.
Kapha: Can take more Asofoetida & Chilles