Welcome to Pitta Season and a Dal Recipe!

 

With the cicadas in full swing and singing, we are entering Pitta season.  Pitta is a combination of the elements fire and water.  Its qualities are hot and fiery, light, liquid, oily  and intense.  In this Pitta time, we want to counter its heat and intensity by fostering coolness in our lifestyle and diet.   With tonight’s super moon, this is a perfect time (or tomorrow too if it rains tonight) to take a night time walk in the moon light.  We did last night, and the almost full moon was bright and big and impressive.  Moon energy is calming, cooling and quieting, perfect for now.

 

Below is a recipe for  Masoor (red lentil) Dal with garden greens which I made a couple of weeks ago.  It is good for Kapha and fine for Pitta with a few adjustments.  In Pitta season we want to cut back on hot and spicy, the pungent taste, meaning foods like hot peppers and mustard seeds.  Increase foods with cooling qualities like cilantro and coconut.  Next week I will post more dietary tips  for Pitta and another recipe.

 

Stay cool!

 

  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 (optional for Pitta)

2 T ghee

1 medium shallot, sliced

a few pinches of asafoetida (hing)

½ t cumin seeds

½ to ¾ t black mustard seeds (omit for Pitta) 

2 to 4 T cilantro, chopped (more for Pitta)

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 mustard seeds, and when they start to pop add the shallot and cook until slightly browned.  Then add the cumin seeds 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.