Recipes.

Warming Ayurvedic Dahl

By Katie Graham


Warming Dhal
  • 6 servings
  • Prep - 2 hours 15 mins
    Cooking - 4 hours
  • Total - 6 hours 15 mins
Warming Dhal

This nourishing dahl recipe comes from our mate Katie Graham who says, "Dahls are the single most important food when it comes to combining the sweet and astringent tastes. This recipe is optimised also for Vata types using red lentils as well as cumin, cardamom, black pepper and ginger, which are considered Vata-nuturing spices."  

Servings: 6
Preparation: 2 hours 15 mins
Cooking: 4 hours

Ingredients

  • 1 tablespoon coconut oil or ghee.
  • 1 1/2 cup dried red lentils.
  • 1 tablespoon ground cumin seed.
  • 1 tablespoon ground coriander seed.
  • 1 tablespoon ground turmeric.
  • 1 teaspoon chilli powder or flakes.
  • 1 teaspoon ground cardamom.
  • 1 teaspoon fennel seeds.
  • 1 teaspoon pepper.
  • 1/2 teaspoon salt.
  • 1 onion, chopped.
  • 4 garlic cloves, chopped.
  • 2 tablespoons fresh ginger root, grated.
  • 1/2 bunch coriander, roots and leaves, chopped separately.
  • 1 l water or vegetable stock.
  • 1/2 cauliflower, chopped small.
  • 1 medium sweet potato, chopped small.
  • 1 fresh chopped red chilli (optional).
  • 4 tablespoons coconut yoghurt, to thicken while cooking (optional).

To serve

  • 1 cup chopped spinach or kale, per person.
  • 1/2 cup cooked rice or quinoa.
  • 1 tablespoon coconut yoghurt.
  • coriander leaves.

Directions

1. Remove any stones or debris from the lentils, then wash until the water runs clear.

2. Soak the lentils for 2–5 hours in water.

3. Drain the lentils, and heat the frypan on high heat.

4. Melt the oil or ghee in pan, before adding the onion, garlic and ginger until soft.

5. Add all the dried spices for around 1 minute or until mixed and aromatic.

6. Add the lentils to mix, then transfer to a slow cooker with the water, coriander root and vegetables, for 4–6 hours on low.

7. If choosing to thicken with coconut yoghurt, add this with about ½ – 1 hour to go.

8. To serve, place rice or quinoa and greens in bowl, then top with the dahl, coconut yoghurt and coriander leaves.


Note

Note from Katie: you can also cook this in a heavy bottom saucepan and cook for minimum 1-2 hours.

This nourishing dahl recipe comes from our mate Katie Graham who says, "Dahls are the single most important food when it comes to combining the sweet and astringent tastes. This recipe is optimised also for Vata types using red lentils as well as cumin, cardamom, black pepper and ginger, which are considered Vata-nuturing spices."

Ingredients

  • 1 tablespoon coconut oil or ghee.
  • 1 1/2 cup dried red lentils.
  • 1 tablespoon ground cumin seed.
  • 1 tablespoon ground coriander seed.
  • 1 tablespoon ground turmeric.
  • 1 teaspoon chilli powder or flakes.
  • 1 teaspoon ground cardamom.
  • 1 teaspoon fennel seeds.
  • 1 teaspoon pepper.
  • 1/2 teaspoon salt.
  • 1 onion, chopped.
  • 4 garlic cloves, chopped.
  • 2 tablespoons fresh ginger root, grated.
  • 1/2 bunch coriander, roots and leaves, chopped separately.
  • 1 l water or vegetable stock.
  • 1/2 cauliflower, chopped small.
  • 1 medium sweet potato, chopped small.
  • 1 fresh chopped red chilli (optional).
  • 4 tablespoons coconut yoghurt, to thicken while cooking (optional).

To serve

  • 1 cup chopped spinach or kale, per person.
  • 1/2 cup cooked rice or quinoa.
  • 1 tablespoon coconut yoghurt.
  • coriander leaves.

Directions

1. Remove any stones or debris from the lentils, then wash until the water runs clear.

2. Soak the lentils for 2–5 hours in water.

3. Drain the lentils, and heat the frypan on high heat.

4. Melt the oil or ghee in pan, before adding the onion, garlic and ginger until soft.

5. Add all the dried spices for around 1 minute or until mixed and aromatic.

6. Add the lentils to mix, then transfer to a slow cooker with the water, coriander root and vegetables, for 4–6 hours on low.

7. If choosing to thicken with coconut yoghurt, add this with about ½ – 1 hour to go.

8. To serve, place rice or quinoa and greens in bowl, then top with the dahl, coconut yoghurt and coriander leaves.

Note

Note from Katie: you can also cook this in a heavy bottom saucepan and cook for minimum 1-2 hours.

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