Scott Blossom, Yoga Journal June 2008
1 cup red lentils, rinsed
5 cups water
1 tsp ground turmeric
2 tsp ground coriander
1 1/2 tsp fresh ginger, grated
1 1/2 tsp salt
2 Tbsp ghee (clarified butter) or coconut oil
1 tsp cumin seeds
1/4 cup cilantro, chopped
1. Combine the lentils, water, turmeric, coriander, and ginger in a stockpot. 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.
2. Turn off the heat and add the salt,
3. In a large saucepan, warm up the ghee over moderate heat and add the cumin seeds to saute for a minute or so, or until they turn brown and release their aroma.
4. Pour the lentils into the saucepan and cover to allow the seasoning to blend, about 2 minutes. Garnish with cilantro.
Makes 4-6 servings.
Recipe notes that "Scott Blossom enjoys dahl to help digestion and to balance his pitta dosha."
I have to confess that my "taster" might be a little numbed and out of whack tonight but it tasted good to me and was warm and comforting. I would use less water next time as it was a little "soupy" and I prefer my dahl a bit thicker. I am not sure if it "balanced my dosha" or not (I am never sure whether I am a pitta, vata or kapha?!?) but my body felt a little lighter and my mind felt a little clearer and I have leftovers for tomorrow. ;-)