Ayurvedic Dahl Recipes

RED LENTIL - CLASSICAL AYURVEDA DHAL

Red Lentil - Classical Ayurveda Dhal image

Ayurvedic Dhal is a very easy to make dish that can be prepared whenever you don't have much time and still want to eat something nutritious and delicious that will not make you feel like you have a brick in your stomach.

Provided by Ayurveda For Life

Categories Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups red lentils
6 cups water
1 teaspoon turmeric powder
1/4 teaspoon chili powder
1/2 teaspoon sea salt
1/2 teaspoon black salt
2 -3 dry curry leaves (optional)
4 tablespoons ghee
1/2 teaspoon mustard seeds
1/2 teaspoon ajwain (Carom Seeds)
1 medium onion
1/2 inch piece fresh ginger
1 tomatoes
5 garlic cloves

Steps:

In one pot put the lentils and water.
Add the turmeric, chilly, salt and curry leaves and bring to boil.
Cook for about 20 minutes.
In a separate sauce pan heat up the ghee and add the mustard and ajwain seeds.
When you hear the seeds pop add the chopped onion and shredded ginger.
Cook the onions until they are well cooked and brown. To them add the diced tomatoes and finely chopped garlic.
Cook until the tomatoes become soft and are well mixed in the sauce.
Add the sauce to the lentils and simmer for another 10 minutes.

Nutrition Facts : Calories 386.3, Fat 14.6, SaturatedFat 8.2, Cholesterol 32.8, Sodium 605, Carbohydrate 48.1, Fiber 8.9, Sugar 2.1, Protein 18.9

AYURVEDIC DAHL

Ayurvedic Dahl image

Make and share this Ayurvedic Dahl recipe from Food.com.

Provided by SimplyAuburn

Categories Lunch/Snacks

Time 1h7m

Yield 1 yield unknown, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup red lentil, 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 2 tablespoons coconut oil
1 teaspoon cumin seed
1/4 cup cilantro, chopped

Steps:

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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