Ayurvedic Dhal
Ayurvedic Dhal is a wholesome and balancing dish rooted in Ayurvedic principles. Made with red lentils or mung beans, it combines aromatic spices like cumin, mustard seeds, and turmeric to enhance flavor and promote digestive health. This nourishing dhal is cooked with ghee, known for its nourishing properties, and infused with the goodness of onions, ginger, tomatoes, and garlic.
Ingredients for 4 servings:
2 flat tbsp ghee (clarified butter)
3 cloves
1 tsp black mustard seeds
3/4 tsp ajwain (celery seeds)
1 tsp cumin seeds
3 small curry leaves
1 small onion, diced
1 inch fresh ginger, grated
1 fresh tomato, diced
2 cloves of garlic, minced
2 cups red lentils or mung beans, well washed
1 tsp turmeric
Pinch of asafetida
4.5 cups clean water
For garnish: fresh coriander, black pepper, and lime
Instructions:
In a pot, heat the ghee over medium heat.
Add the mustard seeds, ajwain (celery) seeds, cumin seeds, curry leaves, cloves, and fenugreek leaves to the pot and cook until the seeds start to pop.
Add the diced onion and grated ginger to the pot and cook until the onion is translucent.
Add the diced tomato and minced garlic to the pot and cook until the tomato is soft and the mixture forms a paste.
In another pot, add the washed red lentils or mung beans, turmeric, asafetida, and water. Bring it to a boil and then reduce the heat to low. Cover and simmer for 18-20 minutes or until the lentils are cooked.
Once the lentils are cooked, add the spice paste from the other pot to the lentil pot and stir well.
Cook for an additional 2-3 minutes to allow the flavors to meld together.
Season with salt and pepper to taste.
Serve the dhal hot with well-cooked basmati rice. Garnish with black pepper, fresh coriander, and lime.
