A Simple Dal Recipe and upcoming workshop on Diet!

 

As we move towards the seasonal transition from Vata to Kapha,  we can add more kinds of dal/Indian lentils to our diet. Below is a recipe for masoor dal or red split lentils. Most of the ingredients should be easy to find except the hing (asafoetida) and black mustard seeds which are available at Indian grocery stores.  If you do not have them, you can either leave them out or substitute.  If you do not have black mustard seeds. you can use other mustard seeds or powdered mustard, although the black seeds have a sharper flavor.  For hing you can use a pinch or 2 each of onion powder and garlic powder, although they do not have the same beneficial qualities of hing. 

Hing, or asafoetida, has many benefits.  It is a powerful digestive agent, dispelling gas, relieving constipation and cleansing the intestinal flora while also strengthening agni, our digestive fire.

 

If you would like to learn more about healthy eating, and especially looking at eating for the transition to spring, I will be teaching a workshop through IPATH on Sunday, February 28th from 3 to 4:30 pm. 

Diet and Seasonal Transitions

Come and learn how to plan for and eat a diet that nourishes you and builds your immunity.  We will talk about not only what to eat, but how, when and where.  A focus on the transition from winter to spring will be woven into the discussion along with the suggestion of trying out a spring cleanse for a healthy entry into the spring season.  The basis for the cleanse is Kitchari (comprised of dal, rice and spices), which we will be making during the session.  You can cook along or watch, and once you sign up, you will receive the recipe.  Here is the link to register: https://www.theipathmethod.com/events-2 Cost is $30.

Below is a picture of a kitchari dish I recently made along with a turnip dish and raita.

 Masoor Dal

or Red Split Lentils

 1 cup masoor dal, soaked in water to cover for at least 1 hour, then rinsed a few times until the water is clear, and drained

2 ½ to 3 cups water

about 1 inch piece of grated ginger

½ t turmeric

½ t salt

½ fresh green chili, seeded and diced or 1 small dry red chili, crushed

2 T ghee

1 medium shallot, sliced

a few pinches of asafoetida (hing)

¾ t cumin seeds

¾ t black mustard seeds 

2 to 4 T cilantro, chopped

 Combine dal and water in a heavy pot.  Bring to a boil, skimming froth off the top. Then add the ginger, turmeric, chili, and salt, stir to mix, and lower to a simmer.  Cover pot but leave lid slightly ajar.  Cook for 20 to 25 minutes until done.  Stir towards the end to prevent sticking. When done, cover completely.

Heat ghee in a small frying pan, add the shallot and cook until slightly browned.  Then add the cumin and asafoetida.  Stir continuously until the spices are fragrant, about 1 minute.  Then pour over the dal.  Stir until it is well mixed and cook for another minute or so.   Serve sprinkled with the chopped cilantro.

Serve with a vegetable dish and a grain, or you can add some chopped greens part way through the cooking and have with a grain like basmati rice or/and quinoa.