Warming Ayurvedic Dahl
In Ayurveda, dahls are considered vital for the health of all body types. They combine the sweet with the astringent, and are especially nurturing for fiery Pitta or cool Kapha types. This recipe has been optimised for those with a Vata constitution, utilising red lentils, cumin, cardamom, black pepper and ginger to bring this airy dosha back down to earth.
- I tbsp coconut oil or ghee
- 1½ cups dried red lentils
- 1 tbsp ground cumin seed
- 1 tbsp ground coriander seed
- 1 tbsp ground turmeric
- 1 tsp chilli powder / flakes
- 1 tsp ground cardamom
- 1 tsp fennel seeds
- 1 tsp pepper
- ½ tsp salt
- 1 onion, chopped
- 4 garlic cloves, chopped
- 2 tbsp fresh ginger root, grated
- ½ bunch coriander, roots and leaves chopped separately
- 1 litre water or vegetable stock
- ½ cauliflower, chopped small
- 1 medium sweet potato, chopped small
Optional: 1 fresh chopped red chilli (to add spice) & 4 tbsp coconut yoghurt (to thicken while cooking)
- 1 cup chopped spinach or kale per person
- ½ cup cooked rice or quinoa
- 1 tbsp Coco Tribe natural coconut yoghurt
- Reserved coriander leaves
Remove any stones or debris from lentils, and wash until water runs clear. Soak for 2-5 hours in water, then drain.
Heat a frying pan to melt oil or ghee. Add onion, garlic and ginger and stir until soft. Add dry spices and heat until mixed and aromatic (around a minute). Stir in lentils, then transfer to a slow cooker with water, coriander root and vegetables. Cook for 4-6 hours on low.
If thickening with coconut yoghurt, add 1/2 an hour prior to serving.
To serve, place rice or quinoa and greens in bowl, then top with dahl, coconut yoghurt and coriander leaves.
Alternative cooking method: Follow the same steps but place in a heavy bottomed saucepan and cook for 1-2 hours. Longer is better.