This is a grounding and healing dish, both to prepare and to eat. No matter how you are feeling the act of blooming the aryuvedic spices and then later the nourishment that comes from the completed dish makes this dal a staple in my kitchen. The ginger, fennel and turmeric are aryuvedic spices that are great for easing inflammation and boosting the immune system. The lentils are an excellent source of protein, iron and fiber.
Yellow Lentil Dal can be served with rice or quinoa. Once it is done cooking you can adjust the consistency, if desired, by adding more water about 1/4 cup at time. This recipe will feed about 2 people, however you may have leftovers depending on your side. This dish also freezes really well.
Yellow Lentil Dal with Aryuvedic Spices
Ingredients
Scale
- 2 tablespoons coconut oil, or enough to cover the bottom of your pot
- 2 teaspoons cumin seeds
- 1 teaspoon each of ground coriander, ground turmeric, fennel seeds
- 1 bunch cilantro, washed and chopped
- 2 garlic cloves, minced
- 3 inches of ginger, minced
- optional: 1/4 teaspoon cayenne or more, for heat
- 1 yellow onion, diced
- 1 cup yellow lentils
- 3 cups of filtered water
Instructions
- preheat a medium sized heavy bottom pot over medium heat
- add the coconut oil and swirl it around
- once the oil is melted, add the cumin seeds, coriander, turmeric, and fennel seeds
- stir well and cook for about 1 minute until fragrant
- stir in the cilantro, garlic, ginger and, if using, cayenne. cook for about 1 minute more
- stir in the onion and a pinch of salt and cook until softened
- add the lentils and the water, bring to a boil, reduce to a simmer and cook for about 30 minutes or until lentils are well done
- if desired, add water 1/4 cup at time to adjust consistency
- serve right away with rice or quinoa
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