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DAL

1/22/2017

1 cup of yellow mung dal
6 cup water
4 tbsp ghee or olive oil
1 tsp black mustard seeds
1 tsp cumin seeds
5 curry leaves or bay leaves
1 tsp turmeric powder
1 tsp masala powder
Salt and pepper to your liking
Handful of cilantro or parsley.

Wash mung dal 2-3 times.
Heat oil or ghee moderately and sautée seeds in soup pot. Add bay or curry leaves.
Put mung dal in pot with 3 cups of water, being to boil and then simmer til soft. Medium heat, uncovered for about 30 minutes. Stir to prevent sticking. Add the last 3 cups of water and simmer for another 20 minutes. Add turmeric, masala, salt and pepper.
I love adding greens towards the end!
ENJOY

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Red Lentil Soup With Lemon

1/18/2017

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Ingredients:

1 Tablespoon of ghee or more
1 large onion chopped
2 garlic cloves minced
1 teaspoon ground cumin
1/4 teaspoon of sea salt
1/4 teaspoon of ground black pepper
1 good teaspoon of turmeric
A pinch of ground chile powder or cayenne pepper
1 quart vegetable broth
2 cups of water
1 cup red lentils
1-2 large carrots, peeled and diced
Juice of 1/2 lemon or more to taste
3 tablespoons of chopped fresh cilantro or 1 tablespoon of coriander

Preparation:
1. In a large pot, heat the ghee, add onions and garlic and sauté until golden, about 4 minutes
2. Stir in cumin, turmeric, salt, black pepper, and chili powder or cayenne and sauté for about 2 minutes
3. Add broth, 2 cups of water, lentils and carrots. Bring to a simmer, then partially cover pot and turn heat to medium low. Simmer until lentils are soft.
Taste and add spices and salt to your liking.
4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to the pot.
Stir in lemon juice and cilantro. Serve soup dusted lightly with chili powder.
Note: For pitta and vatta easy on the chile powder or cayenne. For kapha, spice it up!
ENJOY

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Recipes

DAL

Red Lentil Soup With Lemon

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