Ayurvedic Dahl

Scott Blossom enjoys dahl to help digestion and to balance his pitta dosha.

makes 4 to 6 servings

Ingredients

• 1 cup red lentils, rinsed
• 5 cups water
• 1 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 1 1/2 teaspoons fresh ginger, grated
• 1 1/2 teaspoons salt
• 2 tablespoons ghee (clarified butter) or coconut oil
• 1 teaspoon cumin seeds
• 1/4 cup cilantro, chopped

Directions

1. Combine the lentils, water, turmeric, coriander, and ginger in a stockpot.
2. Bring to a boil, and then reduce the heat to low and cover. Simmer for 30 minutes or until the lentils are fully cooked and soft.
3. Turn off the heat and add the salt.
4. In a large saucepan, warm up the ghee over moderate heat and add the cumin seeds to sauté for a minute or so, or until they turn brown and release their aroma.
5. Pour the lentils into the saucepan and cover to allow the seasoning to blend, about 2 minutes. Garnish with cilantro.

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