Yellow Lentil Dal with Aryuvedic Spices

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  • 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


  1. preheat a medium sized heavy bottom pot over medium heat
  2. add the coconut oil and swirl it around
  3. once the oil is melted, add the cumin seeds, coriander, turmeric, and fennel seeds
  4. stir well and cook for about 1 minute until fragrant
  5. stir in the cilantro, garlic, ginger and, if using, cayenne. cook for about 1 minute more
  6. stir in the onion and a pinch of salt and cook until softened
  7. 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
  8. if desired, add water 1/4 cup at time to adjust consistency
  9. serve right away with rice or quinoa